Forgo the store-bought frozen taquitos and make this healthy, at-home version in minutes! Claire Soules shows us how to make this easy snack with JSF ready-to-eat fajitas, as well as a homemade creamy avocado salsa verde. Get the recipe right here!
Preheat the oven to 450 °F and line a large rimmed baking sheet with foil. On the baking sheet, toss the tomatillos, jalapeño, and garlic with the olive oil and arrange in a single layer. Roast for about 10 minutes, or until the tomatillos are browned on the bottom. Flip the vegetables and roast for 5 to 10 minutes more, or until the other side of the tomatillos are browned on the bottom and skins are puckered.
Once cooled, scrape the vegetables into a food processor. Add the avocado, cilantro, onion, lime juice, and sea salt. Pulse smooth. Scrape into a small bowl, cover with plastic wrap and refrigerate until ready to use.
Make the Taquitos
Preheat your oven to 400 °F. In a large skillet, heat the canola oil over medium-high heat. Add the onion and cook until translucent, about 2 minutes. Add the peppers and John Soules Foods Chicken Fajita Chicken and cook, stirring occasionally, until the bell peppers are softened and the chicken is heated through, about 5 minutes.
Grease a rimmed baking sheet with some of the melted butter. On a plate or cutting board, lay a tortilla flat and top with a spoon-full of the chicken fajita mixture then top with a tablespoon of Mexican cheese.
Tightly roll up the tortilla like a burrito and place it on the baking dish, seam side down. Brush the top with melted butter. Repeat with remaining tortillas, fajita filling and cheese.
Bake for about 15 minutes or until tortillas are nicely golden brown.
Top with cilantro and serve with the avocado salsa verde and sour cream.