Blue Corn Chicken Taquitos with Avocado Crema
Crisp blue corn tortillas wrap juicy chicken, pepper jack, and scallions with a cool avocado crema for a party-ready snack.
Prep: 15 · Cook: 20 · Total: 35 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (109 reviews)
INSPIRED BY
This original taquito recipe turns leftover chicken into a crunchy, shareable tray of bites. Blue corn tortillas bring extra character, while lime, scallions, and avocado crema keep the filling fresh.
Story
Theo wanted a snack with enough crunch to announce itself from the other end of the room. Blue corn tortillas bring the color, chile-lime chicken brings the road-trip energy, and avocado crema cools down every bite. Line them up with extra lime and let the first plate disappear.
By Theo
Ingredients
- 2 cups shredded cooked chicken
- 1/2 cup shredded pepper Jack cheese
- 2 scallions, thinly sliced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 12 blue corn tortillas
- 2 tablespoons vegetable oil
- 1 ripe avocado
- 1/3 cup sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
Instructions
- Heat the oven to 425 F and line a sheet pan with parchment.
- Mix the chicken, cheese, scallions, lime juice, cumin, and smoked paprika in a bowl.
- Warm the tortillas in a damp towel in the microwave for 30 seconds so they bend without cracking.
- Place 2 tablespoons of filling along the lower edge of each tortilla, roll tightly, and arrange seam-side down.
- Brush the taquitos with oil and bake for 18 to 20 minutes until crisp and browned.
- Blend the avocado, sour cream, lime juice, cilantro, and a pinch of salt, then serve with the hot taquitos.
Chef Tips
- Do not overfill the tortillas or the taquitos will split as they bake.
- Secure any loose rolls with a toothpick, then remove it before serving.
- Rotisserie chicken is ideal, but leftover grilled chicken works too.
- Keep the crema covered with plastic pressed directly on its surface to slow browning.
Cook's Notes
- **Tortillas:** Warm them before rolling.\n- **Filling:** Keep the chicken mixture fairly dry.\n- **Crisping:** Bake seam-side down without turning.