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Crispy Baked Taquitos Recipe by Jamie Oliver

Healthy Oven Baked Taquitos: Jamie Oliver’s Mexican Street-Food Twist

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Ingredients Method

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

Method
 

Prep the filling
  1. 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
  1. Stack tortillas, wrap in a damp paper towel and microwave 20 sec (or warm briefly on a dry skillet) until flexible.
Fill & roll
  1. Place about 2 heaping Tbsp of filling along the lower third of each tortilla; roll up tightly into a cigar shape.
Oil & arrange
  1. 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
  1. Bake at 350 °F / 175 °C for 20–25 min, flipping once after 12 min, until tortillas are golden and crisp.
Serve
  1. Finish with an extra squeeze of lime and scatter of coriander. Serve hot with yoghurt-sriracha drizzle, salsa, and/or guacamole.