Name: Cheesy Chicken Taquitos with Pico de Gallo Corn Salad & Yogurt Crema
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ¾ (227 g) block cheddar cheese; 1.02 kg chicken breasts, boneless skinless; 1 small bunch cilantro; 3 cups frozen corn; 1 ½ small pkgs grape tomatoes; 3 limes; 1 cup plain Greek yogurt; 1 ½ medium red onions; 18 small corn tortillas; chili powder; cumin, ground; extra virgin olive oil; garlic powder; salt

Cheesy Chicken Taquitos with Pico de Gallo Corn Salad & Yogurt CremaCheesy Chicken Taquitos with Pico de Gallo Corn Salad & Yogurt Crema — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

¾ (227 g) block cheddar cheese

1.02 kg chicken breasts, boneless skinless

1 small bunch cilantro

3 cups frozen corn

1 ½ small pkgs grape tomatoes

3 limes

1 cup plain Greek yogurt

1 ½ medium red onions

18 small corn tortillas

chili powder

cumin, ground

extra virgin olive oil

garlic powder

salt

Instructions

Preheat oven to 220°C (425°F).

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat chicken dry with paper towels and place on a cutting board. Cut chicken into bite sized cubes.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken to the skillet and season with spices. Stir-fry until golden brown and cooked through, 5-6 minutes. Remove from heat.

Meanwhile, warm tortillas in another skillet, oven, or microwave (optional), 15-30 seconds.

Coarsely grate cheddar.

Coat a large sheet pan or two medium sheet pans with a thin layer of oil to prevent sticking.

Fill tortillas with chicken and cheese. Roll tightly and place seam-side down on the sheet pan. Place in the oven and bake until golden and crispy, 10-12 minutes.

Meanwhile, wash and dry the fresh produce.

Place corn in a colander and run under cold water to thaw. Pat dry with paper towels and transfer to a large bowl.

Using a clean cutting board, halve tomatoes. Peel and small dice onions. Shave cilantro leaves off the stems; discard stems and mince leaves. Add everything to the bowl with the corn.

Juice half of the limes into the bowl with the corn, season with salt, and toss to combine the salad.

Juice the remaining limes into a small bowl, add yogurt, and whisk to combine the crema.

To serve, divide taquitos between plates, top with pico de gallo salad, and drizzle with yogurt crema. Enjoy!

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