Mexican Mango Squeeze Chicken Taquitos
Savour the exciting flavours of Mango Chicken Taquitos, topped with spicy Primula Cheese ‘n’ Jalapeños. These scrumptious bites offer a perfect fusion of juicy chicken, refreshing mango salsa, and a hint of spicy jalapeños bringing a burst of Mexican-inspired flavour.
- 6 servings
- 25 minutes
What you need
- 2 mangos, diced
- 150g tomatoes, diced
- ½ red onion, diced
- 1 red pepper, diced
- 1/2 tbsp jalapeño, drained
- 2tbsp fresh coriander, chopped
- 1tbsp olive oil + extra for the tortillas
- 250g minced chicken
- 1 white onion, diced
- 2 Primula Cheese ‘n’ Jalapeños tubes
- 16 tortillas
How you do it
For the Mango salsa, place the mango, tomatoes, red pepper, jalapeño, onion, 1tbsp coriander and 1tbsp of lime juice in a bowl. Season to taste. Toss gently to combine the ingredients.
In a large skillet over medium-high heat, cook the minced chicken with 1 tbsp of olive oil, breaking up the meat until the chicken is browned and cooked. Remove from the heat. Stir in 1 Primula Cheese ‘n’ Jalapeños tube.
Mix the cooked chicken with the mango salsa.
Preheat the oven to 220°C fan, then warm the tortillas for 1 minute on a pan or microwave. Rub the tortillas with olive oil on a baking sheet, add a small amount of chicken and mango salsa, then roll up and place seam-side down on the baking sheet.
Transfer the tortilla to the oven and bake for 5-8 minutes, then flip and cook for another 5 minutes, until the cheese has melted and the tortillas are crisp.
Serve the Taquitos topped with Primula Cheese ‘n’ Jalapeños, red chilli, coriander, lime wedges and guacamole.
