Monday, July 8, 2019

Healthy Mexican Food with Wholly Guacamole Chunky Avocado...Featuring Baked Kitchen Sink Chicken-Avocado Taquitos #eatwholly #healthyeats #bakednotfried #taquito

We absolutely love Mexican food at my house, so I've been tinkering around in my kitchen to find ways to cut excess fat and calories...while keeping all of the fun flavors that we love. Today, I'm sharing a fantastic recipe using Wholly Guacamole convenient ready-to-use Chunky Avocado. My flavorful Baked Kitchen Sink Chicken-Avocado Taquitos will definitely vanquish any Mexican food cravings you have...without expanding your waistline in the process. With a few simple ingredient swaps -- and baking the taquitos instead of frying -- they're a guilt-free indulgence. The Wholly Guacamole Chunky Avocado saves me time pitting and chopping avocados...and it's 100% delicious Haas avocados. No funny preservatives...just perfectly ripe avocado!

My Kitchen Sink Chicken-Avocado Taquitos feature a filling that includes shredded chicken breast, corn, tomato, jalapeno, black beans, green onions, cilantro, and reduced fat cheddar cheese. These ingredients are combined with creamy 0% plain Greek yogurt instead of sour cream. Reduced carb flour tortillas are first spread with a bit of the Wholly Guacamole Chunky Avocado, then topped with a generous amount of the chicken filling. Finally, each tortilla is rolled up into a taquito and baked until crispy. I even created a healthy avocado crema dipping sauce to serve on the side. No one will ever know that these taquitos are so healthy, because they taste positively decadent!

Baked Kitchen Sink Chicken-Avocado Taquitos
a Weekend Gourmet Original Recipe
WW Freestyle Smart Points: 3 SP per taquito + 1 SP per tablespoon of dipping sauce

Ingredients (makes 12 taquitos):
  • 12 reduced carb, flour tortillas
  • 3/4 cup Wholly Guacamole Chunky Avocado
  • 12 ounces cooked chicken breast, shredded
  • 1 Roma tomato, seeded and chopped
  • 3 green onions, thinly sliced
  • 1 jalapeno, seeded and finely chopped
  • 1 tbs. chopped fresh chopped cilantro
  • 15-ounce can black beans, rinsed and well drained
  • 1 cup frozen corn kernels, thawed
  • 3/4 cup shredded 2% colby-jack cheese
  • 1 cup 0% plain Greek yogurt
  • For topping: spray avocado oil, 1 tsp. chili powder, and salt & pepper to taste
For the dipping sauce:
  • 1/2 cup Wholly Guacamole Chunky Avocado
  • 1/2 cup 0% plain Greek yogurt
  • 1 tbs. lime juice
  • 2 green onions, cut into 4-5 pieces
  • 1 tbs. fresh cilantro
  • 1 tsp. garlic salt
  • 1/4 tsp. black pepper
  • 3 drops hot sauce (optional)
Step 1: Preheat oven to 375℉. Make the filling by adding the shredded chicken breast to a large mixing bowl. Add the 0% plain Greek yogurt, tomato, green onion, jalapeno, cilantro, corn, black beans, and cheese. Stir to completely combine the ingredients.
Step 2: Spread each reduced carb flour tortilla with 1 tbs. of the Wholly Guacamole Chunky Avocado. Add approximately 2 tbs. of the chicken filling on top of the avocado. Roll each tortilla tightly around the filling and press seam side down on a large baking sheet that has been sprayed with avocado oil non-stick spray. Spritz the top of each taquito with more of the avocado oil spray. Sprinkle with the chili powder and a bit of salt & pepper. Bake for approximately 15 minutes, until golden brown -- the cheese will be melty by then!

Step 3: Let the taquitos cool for five minutes, while you prepare the dipping sauce. Add the Wholly Guacamole Chunky Avocado, 0% plain Greek yogurt, lime juice, green onion, cilantro, garlic salt, pepper, and black pepper to a small food processor. Process until smooth, stopping once to scrape down the sides of the processor. Spoon the finished dipping sauce into a small serving bowl
Step 4: To serve, serve each person 2-3 taquitos, along with a tablespoon or two of the dipping sauce on the side. We found these taquitos to be a complete meal on their own, but feel free to add rice and refried beans if you want a more hearty meal. 
These taquitos are so good! The outside is crunchy, and the inside is creamy from the avocado and Greek yogurt -- there are tons of fun flavors and textures going on here. The flavors in the creamy, tangy dipping sauce perfectly mirror the flavors in the taquito filling. Everyone who tasted these taquitos agreed the Wholly Guacamole Chunky Guacamole tasted great and had a perfectly creamy texture! As an added bonus, the taquitos can be assembled and frozen in an airtight container up to two weeks ahead. When you're ready to serve, simply bake the frozen taquitos for a few additional minutes. 

Disclosure: Wholly Guacamole provided me with sample items to facilitate recipe creation for this feature. All opinions are solely my own.

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