Chicken Taquitos
SERVES 4 PREP & COOK 35 MINS
■ 1 large corn cob, husk removed
■ 2 cups shredded roast chicken meat (250g)
■ 1 ¾ cups shredded Mexican-style cheese
■ 2 green spring onions, thinly sliced
■ ¹⁄³ cup chopped fresh coriander leaves
■ ¾ cup medium thick and chunky salsa
■ ¼ cup chopped pickled jalapenos
■ 10 white corn tortillas (10-12cm)
■ Sour cream, extra sliced jalapenos and coriander leaves, to serve
1 Cut kernels from corn cob and place in a large bowl. Add chicken, 1 cup cheese, onions, coriander, salsa and jalapenos. Mix well.
Heat tortillas in a microwave on High (100%) for 20 seconds until warmed.
