Chicken halloumi taquitos with Pissourkotiko Traditional Goat & Sheep Halloumi, Charalambides Christi
Ingredients
• 1 x 225g Pissourkotiko Traditional Goat & Sheep Halloumi, Charalambides Christis, coarsely grated, plus more for garnishing
• 175g Straggato Yoghurt Charalambides Christis
• 2 Chicken Fillets, cooked and shredded
• 50ml Taco Salsa, store bought, plus more for serving
• 15ml Lime Juice
• 1 Cup Fresh Coriander, leaves picked and roughly chopped
• 1 tsp Onion Powder
• ½ tsp Cumin, ground
• 1 tsp Chili Powder, ground (heat level as per your preference)
• 1 tsp Fine Sea Salt
• ½ tsp freshly ground Black Pepper
• 16 Corn Tortillas, medium/small size
• 3 tbsp EVOO, Extra Virgin Olive Oil
For Tomatillo Salsa
• 2 Small Tomatoes, seeded and finely chopped/diced
• ½ Red Onion, chopped/diced
• 25 ml Lime juice (about 1 lime)
• 1 Jalapeño Pepper, or green chili pepper, seeded and ribs removed, finely chopped (for more heat keep some of the ribs/seeds)
• ¼ cup chopped cilantro leaves
• 1 tsp salt
Instructions
1. We make the taquitos filling by adding in a bowl the yoghurt, lime juice, taco salsa, onion powder, cumin, chili powder along with the salt and pepper and we mix well. We then add the grated halloumi, shredded chicken, coriander and once again we mix well.
2. In the meantime, turn the oven on, 210°C, air-circulation and elements on (not grill), rack set at the middle. Once hot enough wrap the tortillas in silver foil and warm them in the oven for 5’ so as to be less likely to crack or open up in the oven when baking the taquitos. Remove from the oven and keep them on a plate covered with a kitchen towel while you work so they stay soft and pliable.
3. Use a baking dish line with parchement paper and lightly brush with oil.
4. Build up the tortillas by spreading about 3 tbsp of the above filling towards one side of the tortilla and roll tightly. Add them into the baking dish, seam side down without touching each other, and lightly brush them with the remaining olive oil.
5. Bake for 25’ and until they get crispy and golden brown.
6. Serve on top of shredded lettuce, add on top some taco salsa and shredded halloumi, and on the side have the tomatillo salsa (which was done by mixing all its ingredients) as well as some sour cream.
