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Crispy, Baked Peachy Chicken Taquitos are stuffed full of caramelized onions, fresh peaches, shredded chicken, with a creamy adobo chili dipping sauce. An easy and delicious weeknight meal!
Recipe Inspiration
I am doing something completely different this week. I am re-making my favorite bloggers recipes into dairy-free versions.....so I can actually eat them! The Latin term “redux” means to revisit or reinvent, so it seemed perfect! I see a photograph on pinterest, or facebook or in the blog post it's self, and I cannot get the image out of my head!!!
I saw the original recipe over at Sugar Dish Me. OMG!! Heather has some truly drool worthy recipes over there!
Heather's taquitos contain cheese, so that's the first thing to go. Her adobo dipping sauce is made with Greek yogurt, so that had to go as well! I can eat Greek yogurt, Alex cannot. I am not a fan of jalapeños, so I opted to use the abobo sauce from the can of chillies. I only had a choice between fajita or burrito sized tortillas, so I used 10 fajita sized instead of 14 small ones.
Chipotle pepper is a smoked jalapeno, so it adds smokey, spicy flavor to this dish!
Images and recipe updated to include a cheese option on July 14, 2021
How to make Baked Peach Chicken Taquitos:
Preheat oven to 375 degrees. Coat a 9 x 13 in baking dish with cooking spray, or brush with olive oil. Set aside.
Heat oil and butter in a large skillet over medium heat.
Cook the onions for about 15 minutes until they are soft and start to caramelize.
Add the shredded chicken and chopped peaches to the onions.
Add the adobo sauce, cumin, garlic powder, and chili powder, stir to combine. Cook for 5 minutes, stirring occasionally.
Spoon approximately 3 tablespoons of the mixture down the center of a tortilla.
If using cheese, sprinkle it over the filling.
Roll up and place seam side down in the prepared baking dish.
Brush the tops with 1 teaspoon of olive oil and sprinkle with kosher salt.
Bake for 25 minutes, or until crisp and golden.
How to make the Adobo Cream Sauce:
Whisk together the coconut cream or Greek yogurt with the adobo chili sauce in a small bowl.
Check for spiciness and add additional adobo sauce if desired. If you really want some heat, puree the coconut cream in a blender with 3 - 4 peppers! Ay, Caramba!
Serve Peachy Chicken Taquitos with a side of dipping sauce.
Recipe Notes & Tips:
- This recipe made eleven taco sized taquitos using approximately 3 tablespoons of filling. Your final count may vary depending on the amount of filling that you use in each taquito.
- You can use the solid coconut cream off the top of a can of full-fat coconut milk or coconut yogurt for dairy-free, or Greek yogurt for lactose-free dipping sauce. You may need some milk to thin the sauce depending on your own tastes.
- Fage Greek yogurt is lactose-free, as is any cheese aged over 90 days; such as sharp cheddar. Check the cheese labels in the specialty cheese section at the grocery store.
- Vegan cheese shreds are also a good option for dairy-free. We prefer Violife over Daiya, but they both work in this recipe.
Tools used to create this recipe:
- Cutting Board and Chefs Knife
- Cheese Grater
- Vegetable Peeler for the peaches
- 9 x 13 Baking Dish
- Enameled Cast Iron Skillet
- Wood Turner Spatula
- Chipotle Chilies in Adobo Sauce
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
More delicious Mexican recipes:
- Fish Tacos
- Instant Pot Red Chile Pork Tamales
- Creamy Seafood Enchiladas
- Simple Chicken Enchiladas Verdes
- Shredded Beef Chimichanga
- Chicken Enchiladas
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Baked Peachy Chicken Taquitos
Ingredients
- 2.5 cups shredded cooked chicken (1 rotisserie chicken is perfect)
- 1.5 cups sweet yellow onion medium size - halved, and thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon non-dairy butter or regular butter
- 1 teaspoon kosher salt
- 1.5 cups fresh peaches peeled, pitted, and chopped - 2 large or 3 small
- 1 tablespoon adobo chili sauce from a can of adobo chilies
- 0.5 teaspoon garlic powder
- 0.5 teaspoon cumin
- 0.5 teaspoon chili powder
- 10 to 12 taco size flour tortillas or fajita size
- 1 teaspoon olive oil for brushing
- 0.5 teaspoon kosher salt
Adobo Cream Sauce
- 1 cup full fat coconut milk for thicker sauce, only use the thick layer on top
- 2 tablespoons adobo chili sauce
Instructions
- Preheat oven to 375 degrees. Coat a 9 x 13 in baking dish with cooking spray, or brush with olive oil. Set aside.
- Heat oil and butter in a large skillet over medium heat.
- Cook the onions for about 15 minutes until they are soft and start to caramelize.
- Add the shredded chicken and chopped peaches to the onions.
- Add the adobo sauce, garlic powder, cumin, and chili powder, stir to combine. Cook for 5 minutes, stirring occasionally.
- Spoon 3 tablespoons of mixture down the center of a tortilla. Sprinkle with shredded cheese if using.
- Roll up and place seam side down in the prepared baking dish.
- Brush the tops with 1 teaspoon of olive oil and sprinkle with kosher salt. Bake for 25 minutes, or until crisp and golden.
To make the Adobo cream sauce:
- Whisk together the coconut cream and adobo sauce in a small bowl. Check for spiciness and add additional adobo sauce if desired. If you really want some heat, puree the coconut cream in a blender with 3 - 4 peppers!
- Serve with a side of dipping sauce.
Notes
- This recipe made eleven taco sized taquitos using approximately 3 tablespoons of filling. Your final count may vary depending on the amount of filling that you use in each taquito.
- I used La Banderita CarbCounter 6-inch tortillas. For gluten-free, try my Cassava Flour Tortillas recipe.
- You can use the solid coconut cream off the top of a can of full-fat coconut milk or coconut yogurt for dairy-free, or Greek yogurt for lactose-free dipping sauce. You may need some milk to thin the sauce depending on your desired consistency.
- Fage Greek yogurt is lactose-free, as is any cheese aged over 90 days, such as sharp cheddar. Check the cheese labels in the specialty cheese section at the grocery store.
- Vegan cheese shreds are also a good option for dairy-free. We prefer Violife over Daiya, but they both work in this recipe.
Heather @ Sugar Dish Me says
Heyyyy! So glad you were able to change these around to suit your needs! Thanks so much for all your sweet words! You made me CRAVE these things again-- time to buy more peaches! These turned out beautifully 🙂
Kumar's Kitchen says
wow what an amazingly fruity chicken taquito, peach seriously uplifts the taste to supreme
🙂
tanya says
I love adult finger food! And I love that these aren't fried like you'd get in restaurants! How genius of you to combine the peach and the chicken!
Danni@SiloHillFarm says
Peaches and chicken...a perfect combination...especially with so many yummy peaches at the market now!
marcie@flavorthemoments says
These taquitos look delicious, and the addition of the peaches sounds like a great idea! What would we do without coconut milk? I'm not dairy free but I just love the stuff!
Deb@CookingOnTheFrontBurner says
This looks good and I like the combo of flavors - pinned!
Carrie @ Frugal Foodie Mama says
Oh wow, Lisa! This looks so yummy! 🙂 And I love Heather from Sugar Dish Me. She always post such yummy recipes.
Julie @ This Gal Cooks says
So these are feelin' pretty peachy, eh? 😉 They look delicious! I bet that sauce it to die for!
Claire @ A Little Claireification says
Thought I commented on this the other day! Pinned! They look delish - what a great interpretation of a recipe! xoxo
Brenda @ Chatting Over Chocolate says
Sounds interesting and delicious!! Thanks for sharing!! 😉
Jamie @ Love Bakes Good Cakes says
I love this, Lisa! Peaches are my favorite fruit and well, we eat a lot of chicken lol 🙂 Pinned this! Thanks for sharing at All My Bloggy Friends this week - shared this on FB too!
Shannon {Cozy Country Living} says
I can't wait to try these! Yum! Peach and chicken do really taste amazing together:)
Krista @ joyfulhealthyeats says
Great recipe Lisa. Have I told you how impressed I am with how well you are turning everything into a dairy free form. Seriously!!! Thats a feat in and of itself, and then you blog about it! Rock star! 🙂
DesignedByBH says
I am SO upset that I didn't see this sooner! My husband was at a peach packing plant today and only bought two peaches because he didn't want them to go bad (which I let happen too often than I will happily admit). If I had seen this first, I would have had him buy more!
This looks AMAZING and I'm very excited to try it! I was also told to cut-back on the dairy recently, so seeing something delicious and dairy free is a bonus! 🙂
Thanks for sharing!
Amber @ Dessert Now, Dinner Later! says
I love sweet & savory dishes! This sounds perfect! Thanks for sharing at Sweet & Savory Saturdays #25!
~Amber @ Dessert Now, Dinner Later!
Diane Roark says
Your pictures are really good. They make me so hungry. I pinned it! Thank you for stopping by and linking up with Saturday Dishes.
Blessings,
Diane Roark
http://www.recipesforourdailybread.com
Jamie @ Coffee With Us 3 says
Wow, sounds yummy! I would never have thought of adding peaches either. Out of curiosity, is the adobo sauce super spicy?
Pinning!
Thanks for sharing at Saturday Dishes- hope to see you back tonight!
Lisa Johnson says
Yes, it is rather spicy. I usually start with a teaspoon and work my way up! I am a wuss when it comes to heat, but it adds an amazing flavor! 🙂
Amy says
These sound so good - love the idea of sweet peaches mixed with a little spice!