Cheesy Chicken Taquitos with Pico de Gallo Corn Salad & Yogurt Crema

[Sincerely-Food-Chef]

Ingredients

• ½ (8 oz) block cheddar cheese
• 1 ½ lb chicken breasts, boneless skinless
• 1 small bunch cilantro
• 2 cups frozen corn
• 1 pint grape tomatoes
• 2 limes
• ⅔ cup plain Greek yogurt
• 1 medium red onion
• 12 small corn tortillas
• chili powder
• cumin, ground
• extra virgin olive oil
• garlic powder
• salt

Instructions

1. Preheat oven to 425°F.
2. Preheat a skillet over medium-high heat.
3. While the skillet heats up, pat chicken dry with paper towels and place on a cutting board. Cut chicken into bite sized cubes.
   • 1 ½ lb chicken breasts, boneless skinless
4. Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken to the skillet and season with spices. Stir-fry until golden brown and cooked through, 4-5 minutes. Remove from heat.
   • 2 tbsp extra virgin olive oil
   • 4 tsp chili powder
   • 4 tsp cumin
   • 2 tsp garlic powder
   • 1 tsp salt
5. Meanwhile, warm tortillas in another skillet, oven, or microwave (optional), 15-30 seconds.
   • 12 small corn tortillas
6. Coarsely grate cheddar.
   • ½ (8 oz) block cheddar cheese
7. Coat a large sheet pan with a thin layer of oil to prevent sticking.
   • 2 tsp extra virgin olive oil
8. Fill tortillas with chicken and cheese. Roll tightly and place seam-side down on the sheet pan. Place in the oven and bake until golden and crispy, 10-12 minutes.
9. Meanwhile, wash and dry the fresh produce.
   • 1 pint grape tomatoes
   • 1 small bunch cilantro
   • 2 limes
10. Place corn in a colander and run under cold water to thaw. Pat dry with paper towels and transfer to a large bowl.
    • 2 cups frozen corn
11. Using a clean cutting board, halve tomatoes. Peel and small dice onion. Shave cilantro leaves off the stems; discard stems and mince leaves. Add everything to the bowl with the corn.
    • 1 medium red onion
12. Juice one lime into the bowl with the corn, season with salt, and toss to combine the salad.
    • ½ tsp salt
13. Juice the other lime into a medium bowl, add yogurt, and whisk to combine the crema.
    • ⅔ cup plain Greek yogurt
14. To serve, divide taquitos between plates, top with pico de gallo salad, and drizzle with yogurt crema. Enjoy!