Spicy Hatch Chili Chicken Rolls (Printable Version)
# What You'll Need:
→ Protein
01 -
450 grams boneless, skinless chicken breast or thighs, diced
→ Vegetables and Peppers
02 -
4-5 roasted hatch chilis, deseeded and finely chopped
→ Dairy
03 -
120 grams shredded cheddar or Monterey Jack cheese
→ Carbohydrates
04 -
8-10 small flour tortillas
→ Spices and Seasonings
05 -
1 teaspoon ground cumin
06 -
1 teaspoon chili powder
07 -
1/2 teaspoon smoked paprika
08 -
1 teaspoon garlic powder
09 -
Salt and black pepper to taste
→ Oils
10 -
15 milliliters vegetable or avocado oil for cooking
# Step-by-Step Directions:
01 -
Preheat oven to 220°C. Roast hatch chilis for 15-20 minutes, turning occasionally, until skins are blistered. Remove stems and seeds, then chop finely.
02 -
Heat oil in a skillet over medium heat. Add diced chicken and season with cumin, chili powder, smoked paprika, and salt. Cook until fully cooked and lightly browned, about 6-8 minutes.
03 -
In a bowl, mix cooked chicken, roasted hatch chilis, shredded cheese, garlic powder, and black pepper. Adjust seasoning to taste.
04 -
Warm tortillas to increase pliability. Place 2-3 tablespoons of the filling on each tortilla and roll tightly. Secure with toothpicks if necessary.
05 -
To bake, preheat oven to 200°C. Arrange taquitos seam-side down on a baking sheet, brush with oil, and bake for 15-20 minutes until crispy and golden. To fry, heat oil to cover 1.3 cm in a skillet over medium-high heat, fry taquitos for 2-3 minutes per side until golden, then drain on paper towels.
06 -
Remove toothpicks and serve immediately with salsa, guacamole, or sour cream for dipping.
# Helpful Notes:
01 -
Use a baking sheet lined with parchment paper or a wire rack to ensure even crisping when baking.