Broiled Chewy Cilantro-Lime Chicken Taquitos with Charred Poblano Crema
Crispy, chewy corn tortillas stuffed with zesty cilantro-lime chicken, broiled until golden and bubbly, then topped with a smoky, creamy charred poblano sauce. This quick and flavorful dinner delivers restaurant-quality taquitos in under 30 minutes.
Ingredients
Ingredients
- 8 count corn tortillas small size (6-inch), kept warm for pliability
- 2 cups cooked chicken breast shredded (about 10 oz)
- 1/4 cup fresh cilantro finely chopped, divided
- 2 tbsp fresh lime juice about 1 lime
- 1 tsp lime zest finely grated
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1 cup Monterey Jack cheese shredded, divided
- 1 count poblano pepper whole, for charring
- 1/2 cup sour cream or Mexican crema
- 2 tbsp vegetable oil for brushing tortillas
- 1/4 tsp salt plus more to taste
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven or air fryer for 5-7 minutes to restore crispiness. Make-Ahead: Chicken filling can be prepared up to 24 hours in advance. Assemble and broil just before serving for best texture. Variations: Add diced jalapeños to chicken for heat, or swap Monterey Jack for pepper jack cheese. For extra crunch, spray assembled taquitos lightly with oil before broiling. Serving Suggestions: Serve with Mexican rice, black beans, and a side of salsa verde.