Crispy Chicken Taquitos with Fresh Pico de Gallo, Guacamole and Rice

This is another recipe that can be a bit time consuming, but it’s worth every minute! The rich flavors will quickly land it on your list of favorites.

Here’s what you’ll need:

  • Two organic boneless, skinless chicken breasts
  • About a dozen corn tortillas
  • 12 oz Queso Fresco, crumbled
  • 1 yellow onion, diced
  • 1 bunch cilantro, diced
  • 2 tomatoes, diced
  • 3 jalapenos, diced
  • 2 limes
  • 1 avocado
  • 1 cup white rice
  • 2 cups chicken broth
  • 3 cloves garlic, diced
  • 1 cube tomato bouillon
  • 2 tablespoons extra virgin olive oil
  • Extra virgin olive oil spray
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  1. Preheat your oven to 375 F. Bake the chicken breasts for about 30 minutes, or until cooked through. When the chicken is finished cooking, shred it, and set aside.
  2. In a separate bowl, make the Pico de Gallo. Mix together the cilantro, tomatoes, jalapenos, and half of the yellow onion. Squeeze half of a lime into the mixture, and season with salt and pepper to taste. Set aside.
  3. Make the guacamole. Mash the avocado with a fork, making it as smooth or as chunky as you like. Squeeze half of a lime to the guacamole, and season with salt and pepper to taste. Set aside.
  4. Heat the two tablespoons of extra virgin olive oil in a pan. Add the remaining half of the diced yellow onion, and the garlic. When the onion becomes translucent (this should take about five minutes), add the rice. Stir for about two minutes. Add the chicken broth and tomato bouillon. Cover the pan, and turn the heat to low. Stir occasionally. Once all of the water is evaporated, the rice should be fluffy and ready to serve. Cover, and keep warm.
  5. In a separate pan, add the shredded chicken, chili powder, and half of the crumbled Queso Fresco. Turn the heat to low, and keep warm.
  6. Cover a baking sheet with foil, and lay the tortillas flat across it. Put them in the warm oven for about two minutes.
  7. Pull the tortillas out of the oven. Using a slotted spoon, fill them with the chicken and Queso Fresco mixture. Roll each tortilla tightly on a greased baking sheet.
  8. Increase the heat of the oven to 425 F.
  9. Spray the tops and sides of each taquito generously with the extra virgin olive oil spray. Salt the tops of the taquitos.
  10. Bake the taquitos for about ten minutes. Turn on the broiler, and bake for an additional two minutes. They should be crispy, starting to brown on the edges.
  11. Serve the taquitos on a bed of rice, and top with the guacamole, Pico de Gallo, the remaining Queso Fresco, and a wedge of lime.



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