These Chipotle Plant Chicken Cigars with Avocado Crema make an irresistible party canapé or appetizer, perfect for sharing with friends. Filled with finely chopped Daring Cajun Plant Chicken Pieces, vegan cheese, and a spicy kick from extra chipotle and adobo, these taquitos are packed with smoky flavors and a touch of heat. Served with a zesty avocado crema, these cigars come alive when paired with pico de gallo, pickled onions, and lime wedges.
12-15Serves
20 minCook
20 minPrep
Optional for Serving:
Chopped lettuce
Pico de Gallo or salsa
Pickled onions or jalapeños
Lime wedges
Avocado Crema
Place all the ingredients in a blender with 1/4 cup water and process until completely smooth. It’s a bit thick, so you may have to use a tamper to get everything going. Taste and adjust salt if necessary. To store the Avocado Crema, place it in an airtight container and refrigerate for up to 2 days.
In large sauté pan over medium-high heat, cook the Daring in the avocado oil for 5 minutes. Season with the cumin, salt, garlic & onion powder, and chipotle chili powder, and cook for another 4 minutes, until they’re lightly browned and slightly crisp around the edges. Wipe the pan clean of any remnants and set aside. Transfer the mix to a large bowl.
Place the vegan cheese blend and chipotles in a food processor and pulse for 1 to 2 minutes, until a pasty cheese-spread forms. Transfer the mixture into the bowl with the plant chicken, cream cheese, and red onion. Mix well to combine.
To assemble the taquitos, place about 2 tablespoons of the filling towards the bottom half of one tortilla, rolling tightly upwards. Secure each taquito with 1 to 2toothpicks and place them seam-side down on a baking sheet. Repeat until all the taquitos are rolled.
Heat the same pan that you cooked the Daring Plant Chicken in and a over medium heat with the vegetable oil. Once the oil is hot, fry the taquitos in batches seam side down for 4 to 6 minutes, flipping the taquitos halfway through. Transfer the taquitos to a paper-towel-lined plate and repeat until all the taquitos are fried.
Serve the taquitos immediately with a generous drizzle of Avocado Crema, lettuce, Pico de Gallo, pickled onions, and a couple lime wedges.
