Filled with tender chicken and topped with a colorful corn salsa, these Spicy Tomato and Cilantro Taquitos are a treat for the eyes, as well as, the taste buds.

Now that the weather is warmer, it is so nice to sit on the deck and enjoy a colorful plate of Mexican food. These taquitos are really very easy to make. As the chicken simmers and the corn roasts, you can make the guaca

Spicy Tomato and Cilantro Chicken Taquitos with Roasted Corn Salsa and Creamy Guacamole

Tender chicken braised with cilantro, chipotles, and tomatoes mixed with cheese and wrapped in a crunchy tortilla, all topped with a Roasted Corn Salsa and Creamy Guacamole.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Appetizer, Main Course

Cuisine Tex-Mex

Servings 6

Calories 420 kcal

Equipment

• Food processor

Ingredients

  

1x2x3x

For Taquitos:

• 1½ cups cilantro
• 4 plum tomatoes
• 2 tbsp. chipotles in adobo sauce
• 3 tbsp. tomato paste
• 6 boneless, skinless chicken thighs
• 2 tbsp. olive oil
• ½ tsp. kosher salt
• ½ tsp. black pepper
• ½ tsp. garlic powder
• 1 cup chicken broth
• 2 cups cheddar cheese, grated
• 12 flour tortillas, fajita sized

For Roasted Corn Salsa:

• 2 ears corn
• 4 tsp. salted butter
• ½ cup red and orange peppers, chopped
• ½ cup fresh cilantro, chopped
• ¼ cup red onion, diced
• ¼ cup lime juice
• 1 clove garlic, minced
• ¼ tsp. kosher salt
• ¼ tsp. black pepper
• 2 tbsp. olive oil

For Creamy Guacamole:

• 1 avocado
• ¼ tsp. kosher salt
• ¼ tsp. garlic powder
• 2 tsp. lime juice
• 1 tbsp. sour cream

Instructions

 

For Spicy Tomato and Cilantro Taquitos:

• Preheat the oven to 350 degrees
• Make the corn salsa and guacamole
• In a food processor, pulse the cilantro, tomatoes, chipotles, and tomato paste, until the tomatoes are well chopped.
• Season chicken thighs with the spices, and lightly brown them in a Dutch oven in one tablespoon of olive oil. Brown two chicken thighs at a time. When the chicken is all browned, add the food processor mixture, along with the chicken broth and simmer on low heat, covered, for 50 minutes.
• Remove chicken to a plate and shred with two forks, and then add back to sauce.
• Soften 4 tortillas at a time in the microwave. Place the tortillas on a plate and cover with a damp paper towel. Microwave for thirty seconds. On one end of each tortilla put some chicken and some cheddar cheese. Roll up tightly and place on greased baking sheet.
• Brush all the rolled taquitos with olive oil and bake 10 minutes. Top with the corn salsa and guacamole

For the Roasted Corn Salsa:

• Preheat oven to 400°.
• Peel husks off of corn and wrap each cob in aluminum foil with 2 teaspoons of butter on each cob. Roast for 30 minutes.
• Cut corn off cobs, and place in a bowl. Add the rest of ingredients and refrigerate until you are ready to serve it.

For Creamy Guacamole:

• Mash avocado with a fork and add rest of ingredients. Refrigerate until ready to serve.

Nutrition

Calories: 420kcal

Keyword Chicken

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Light and crisp, and not at all greasy, these Buttermilk Zucchini Rings with Sriracha Aioli are the perfect appetizer for hearty eaters. Sometimes my family orders zucchini sticks at restaurants, but they always seam overly leaden with breading. But, my Buttermilk Zucchini Rings, since they are so thin, are much more delicate.

Of course, you do not have to form them into rings, you could just cut them into skinny sticks. But, I do think the circular shape adds some textural interest when they’re fried. You could serve these zucchini rings with marinara sauce, but the Siracha Aioli was a big hit over here.

The trick to successfully frying these is to maintain a constant 350 degree temperature. For that, you will need a deep frying thermometer that clips on the side of your pot. Then, be sure to only fry 6 or so rings at a time, so that the temperature doesn’t dip too much. Then, let the oil reheat to 350 degrees between batches. Finally, let the zucchini rings drain on a rack, so that they can remain crispy until they’re all cooked.

Buttermilk Zucchini Rings with Sriracha Aioli

Crispy zucchini rings, dipped in a light buttermilk batter, and served with a creamy Sriracha Aioli.

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Appetizer

Cuisine American

Servings 4

Equipment

• deep fry thermometer

Ingredients

  

1x2x3x

For the Siracha Aioli:

• 1/2 cup mayonaise
• 2 tsp. sriracha
• 1/4 tsp. sugar

For the Buttermilk Zucchini Rings:

• 2 large zucchini
• 3 cups vegetable oil
• 3 cups flour
• 2 tsp paprika
• 2 tsp garlic powder
• 2 tsp oregano
• 2 tsp black pepper
• 1 tsp kosher salt
• 1 cup buttermilk

Instructions

 

For the Sriracha Aioli:

• Mix all the ingredients together and chill.

For the Buttermilk Zucchini Rings:

• Cut the zucchini into vertically into 1/4 inch thick slices, and then cut each of those slices into 1/4 inch long strands. Then, cut a slit in one end, and insert the other end into the opening.
• Heat one inch of oil in a Dutch oven, to 350 degrees.
• While the oil is heating pour the buttermilk into a bowl. Mix the flour and spices and divide between two bowls.
• Dip each ring in flour, then buttermilk, and back in flour.
• When the oil is at 350 degrees, fry about 6 rings at a time, until golden brown, in about 3 minutes. Turn them over once as they are cooking. Remove rings to drain on a rack. Let the oil return to 350 degrees and fry the next batch. Repeat until all the rings are brown and crispy and serve right away.

Keyword zucchini

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Nothing says summer is almost here like this Balsamic and Basil Tomato Bruschetta with Melted Mozzarella. While the ingredients are simple, the taste is complex, with sweet tomatoes, tart balsamic vinegar, grilled bread and creamy mozzarella all mingling together in every bite.

Although this dish is perhaps most delicious with garden grown summer tomatoes, it’s also really great with plum tomatoes ripened on your counter top, even in the middle of the winter. I’ve only been going to the grocery store once a week lately, because of our pandemic, and I’ve been really happy to see that not only do my tomatoes not go bad, but they seem to get better and better as the week progresses.

To make preparing this dish even more convenient, I’ve been buying Italian bread at the supermarket, and storing it in my freezer in 8 inch long pieces. Then, when I want to make this appetizer it thaws in minutes. Likewise, I’ve also been keeping a big ball of fresh mozzarella in the freezer, and defrosting it in the microwave for a couple of minutes, before slicing it for my recipes. When I’m done slicing my cheese, I put it back in the freezer, so it will be there for my next recipe. I’ve been doing this with all my cheeses and saving so much money.

Balsamic and Basil Tomato Bruschetta with Melted Mozzarella

Crispy bread topped with melted fresh mozzarella cheese and ripe tomatoes, balsamic vinegar, and fresh basil.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Appetizer

Cuisine Italian

Servings 6

Ingredients

  

1x2x3x

• 3 plum tomatoes, chopped
• 1 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 2 cloves chopped garlic
• 1 tsp honey
• 12 thin slices of Italian bread
• 1/2 pound fresh mozzarella cheese sliced in 12 slices
• 1/4 cup fresh basil, sliced

Instructions

 

• In a bowl, combine the tomatoes, balsamic vinegar, salt, pepper, garlic, honey, and 1 tablespoon of the olive oil.
• On a hot grill pan brushed with the rest of the olive oil, grill the bread on both sides.
• Place the bread slices on a sheet pan, top with a slice of mozzarella, and broil for a couple of minutes, until the cheese melts.
• Top each slice with a spoonful of tomatoes and some basil and serve.

Keyword bruschetta

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