Ingredients

The following ingredients have 12 Servings
  • ½ medium onion
  • 1 medium zucchini
  • 1 T  avocado oil 
  • 1 lb ground chicken
  • 3 T Chili Powder
  • 1 tsp ground cumin
  • ½ tsp salt
  • 12 6 inch corn tortillas
  • ¾ cup shredded pepper jack

Instruction

  • Preheat oven to 425F and line a baking sheet with foil, grease with oil or cooking spray 
  • Shred Zucchini using the large holes of a box grater, squeeze dry in a clean kitchen towel (should have 2 cups.)
  • Heat oil in a large skillet over medium-high heat. Add zucchini, ground chicken, chili powder, onions, cumin and salt. to pan and cook, stirring until the chicken is cooked through 8-10 minutes.
  • Spread tortillas out on a baking sheet in two overlapping rows. Bake until hot, about 2 minutes, transfer to a plate and cover.
  • Line the baking sheet with foil or parchment paper (for easier clean up) and coat with cooking spray. Place 6 tortillas on a clean cutting board or extra pan. Working quickly, spread a generous ¼ cup chicken mixture along the bottom third of a tortilla, sprinkle with about 1T cheese and tightly roll into a cigar shape.
  • Generously coat the top and sides of taquitos with cooking spray. Sprinkle the top with salt, liberally. Bake the taquitos until browned and crispy, 14 to 18 minutes.
  • Serve with spicy guacamole!