Baked Cheesy Cuban Chicken Taquitos.

Baked Cheesy Cuban Chicken Taquitos: Oregano and cumin-seasoned chicken is cooked with onions and peppers and rolled up into corn tortillas. The taquitos are baked on a sheet pan until crispy and topped with sauce and melty Swiss cheese! Serve with avocado (of course), lime, and my quick pineapple salsa. This is a delicious twist on a Mexican favorite with a bit of Cuban flavor!

I’m sure I’ll get some comments about calling these taquitos Cuban, but I drew inspiration from the spices and flavors often used in Cuban cooking. No matter what we call them, what really matters is how delicious they are, and trust me, these are YUMMY!

In the last Half Baked Harvest cookbook, Quick and Cozy, I shared my family’s recipe for double-baked taquitos. They’re delicious. They’re the best of both worlds, crispy like a taquito, but cheesy like an enchilada!

Inspired by that recipe, I wanted to give this version a Cuban twist, so I incorporated some Cuban spices and flavors: oregano, ground cumin, peppers, pineapple, and, of course, lots of citrus in the form of lime juice. Oh, and sea salt!

For an extra boost, try adding black beans to the chicken mix—it would be delicious!

Here are the details

Ingredients

• ground chicken
• yellow onion
• poblano or bell peppers
• garlic
• dried oregano
• cumin and cayenne pepper
• red enchilada sauce
• corn tortillas
• olive oil
• melty Swiss cheese
• pepper jack cheese
• avocados
• plain Greek yogurt

Ingredients – for the pineapple salsa 

• cubed pineapple
• jalapeño
• cilantro
• fresh lime juice
• sea salt

Special Tools

You need a skillet and a sheet pan for this recipe.

Steps

Step 1: cook the chicken

Using a large skillet, cook the chicken with the onions and pepper. You want the meat to brown and get cooked.

Season everything with chopped garlic, dried oregano, cumin, cayenne, salt, and pepper. When the chicken is finished cooking, mix in a handful of pepperoncini. You could also add chopped pickles.

And if you wanted to add black beans, add them now!

Step 2: roll the taquitos and bake

Warm the corn tortillas, then roll the ground chicken up and place the taquitos on a baking sheet greased with oil.

Now bake until crispy!

Step 3: add the cheeses

Once the taquitos are crispy, pour over red tomato-based enchilada sauce. Then, cover with a blend of melty Swiss and pepper jack cheese.

Bake again until the cheese is super melty!

Step 4: the pineapple salsa

The salsa is simply a mix of pineapple, jalapeño, cilantro, and lime juice! It might just be one of my very favorite salsas. I love the combination of pineapple with the spicy jalapeño and cilantro—so yummy!

Step 5: serving

Top the pan of taquitos with avocado, Greek yogurt, and pineapple salsa. I usually add extra lime juice and cilantro too!

Looking for more simple spring recipes? Here are a few favorites:

Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce

Slow Cooker Braised Hawaiian Pineapple Chicken Tacos

Cilantro Lime Salmon with Mango Salsa

Bang Bang Shrimp Tacos with Fried Avocado

Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema

Salsa Verde Tortilla Soup

Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema.

Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch

Healthier Homemade Crunchwrap Supreme

Lastly, if you make these Baked Cheesy Cuban Chicken Taquitos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

Baked Cheesy Cuban Chicken Taquitos

♬ original sound – halfbakedharvest