Cheesy Chicken and Bean Taquitos, with Cilantro and Pesto

September 10, 2013 § 5 Comments

AAARRRRRIIBA!! Taquitos’s!!!! Get the Margarita’s ready!


A taquito is a rolled taco typically deep-fried filled with some type of filling such as beef, chicken or cheese. They are served with a side of sour cream, pico de gallo, and/or homemade guacamole. I love mexican food because I LOVE the condiments. You can find a great pico de gallo recipe here at Must Love Real Food which compliments these taquitos perfectly. Pico de gallo is literally a fresh salsa. Guacamole is a MUST!  I have a huge thing for cilantro and lime and garlic. Those 3 ingredients cannot go wrong.

These pesto, chicken and cheese taquitos are delicious, and quick to make. I like to prep all the ingredients ahead of time, and then when it comes time for dinner, all I have to do is roll and pop them into the oven.  Oozy-gooey Monterey Jack cheese, fresh cilantro, and homemade pesto make these one of the tastiest meals. Combined with ground chicken and a sprinkle of cumin, you have a ton of flavors all rolled into one. Next time I want to try making them ahead of time and then freezing before cooking. Let me know if you try this out! That way, come dinner time, you just take out however many you need and pop them in the oven!

Want to start?

Shred up some cheese! Monterey Jack is a favorite of mine. 🙂 This is where a food processor comes in super handy. I can’t live without mine.


Brown and season your ground chicken with cumin, dried oregano and salt and pepper.


Spoon a layer of pesto in the middle of the tortilla, add chicken and beans on top, a handful of cheese, and a couple of sprigs of cilantro on top. Now roll!! Cut in half and place on baking sheet.


Stick in the oven at 350 degrees for 15 minutes, or until lightly browned and crisp.


There you have it. Cilantro, pesto, and cumin flavors all rolled into one crispy, tasty treat! Serve with guacamole, sour cream and pico de gallo. Great as an appetizer, lunch or dinner.

Cheesy Chicken and Bean Taquitos, with Cilantro and Pesto

Serves: 6

Prep time: 20 min

Cook time: 15 min


1 lb frozen ground chicken, defrosted

1 tablespoon dried oregano

1 teaspoon cumin

1/2 cup canned beans, 6 bean medley or back beans

2 cups Monteray Jack cheese

1/2 cup pesto, preferably homemade

1/2 cup cilantro, coarsely chopped

8 flour or corn tortillas

Directions: 1. Brown chicken in hot skillet. Add oregano, cumin and salt and pepper. 2. Shred cheese. 3. Assemble taquitos. Spread a line of pesto onto tortilla. Add chicken, sprinkle of beans, shredded cheese, and cilantro on top. 4. Roll tightly into a cigar shape. 5. Place on baking sheet in oven at 350 degress for 15 minutes or until browned and crisp.


Serve with guacamole, pico de gallo and sour cream. Get out the margaritas!!



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