Healthy Oven Baked Taquitos: Jamie Oliver’s Mexican Street-Food Twist
Ingredients
Base filling
- 2 cups cooked shredded chicken (leftover roast or poached)
- 85 g (3 oz) cream cheese, softened
- 1 cup shredded cheddar (or half cheddar / half Monterey Jack)
- 1 small (115 g / 4 oz) can mild diced green chiles, drained
- ½ tsp ground cumin
- ½ tsp chili powder (or to taste)
- Salt & freshly ground black pepper, to taste
For rolling & baking
- 12 small corn tortillas (6-inch), fresh and pliable
- 1–2 Tbsp neutral vegetable oil (for brushing or spritzing)
Jamie-style flavour boosters (optional but recommended)
- Zest & juice of ½ lime
- 1 Tbsp chopped fresh coriander (cilantro) or scallions
- Pinch smoked paprika or extra chili flakes for heat
Serving / dip suggestions
- Greek yoghurt or sour cream + a dash of sriracha (quick “sriracha cream”)
- Pico de gallo or mild salsa
- Smashed avocado / guacamole
Instructions
Prep the filling
- In a bowl mash together shredded chicken, cream cheese, shredded cheese, green chiles, cumin, chili powder, lime zest/juice, coriander, salt & pepper until evenly combined.
Soften tortillas
- Stack tortillas, wrap in a damp paper towel and microwave 20 sec (or warm briefly on a dry skillet) until flexible.
Fill & roll
- Place about 2 heaping Tbsp of filling along the lower third of each tortilla; roll up tightly into a cigar shape.
Oil & arrange
- Brush or mist each taquito lightly with vegetable oil and line them seam-side down on a lightly-oiled baking sheet, leaving space between.
Bake
- Bake at 350 °F / 175 °C for 20–25 min, flipping once after 12 min, until tortillas are golden and crisp.
Serve
- Finish with an extra squeeze of lime and scatter of coriander. Serve hot with yoghurt-sriracha drizzle, salsa, and/or guacamole.