Baked chicken taquitos with peaches are both sweet and savory, a great way to feature peaches, fresh or frozen. Don't forget the yogurt chipotle topping for an interesting kick. A quick, easy and delicious weeknight dinner.
Prep Time: 15minutes
Cook Time: 25minutes
2chicken breasts (recommend using a rotisserie chicken, shredded)
1mediumvidalia onion(halved and thinly sliced)
1½cupsfresh peaches(peeled and chopped)
1cupsharp white cheddar cheese(shredded)
9 6 inchflour tortillas
1teaspoonolive oil(for brushing)
3-4chipotle chile peppers in adobo sauce
Preheat the oven to 375º. Spray a large glass baking dish with cooking spray.
Heat oil and butter in large skillet. Toss with onions and salt and cook over medium heat for 15 minutes until they are soft, translucent, and start to caramelize.
Shred the chicken and add it to the onions. Add the peaches and srirachi or jalapeño pepper. Cook for about 5 minutes, stirring occasionally. Remove from the heat and stir in cheese. Season to taste.
Spoon 3-4 tablespoons of mixture into each tortilla and roll up and place in prepared pan. Brush the tops with olive oil and sprinkle with salt. Bake for 25 minutes until the tops are crisp and golden.
While cooking, mix yogurt and peppers in food processor or blender and blend until smooth. Serve with the taquitos.
Barbara's Notes + Tips
Try sprinkling some ground chipotle on the taquitos before baking or add some jalapeños to the chicken mixture.
To keep the tortillas together, you can use an egg wash on the outer edge.
This is easiest with rotisserie chicken but you can roast your own chicken breasts in no time.
If you want to make some of them spicier than others, add more peppers in the sauce.