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Hello everyone, 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 just have to make these recipes myself! This week I am finally doing something about it, starting with these Peachy Chicken Taquitos with Adobo Cream Dipping Sauce.….Holy Yum!
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 jalapenos, 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 went with 10 fajita sized instead of 14 smaller ones.
How to make Peachy 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.
Shred your cooked chicken, and chop your peaches, and 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 chicken and peaches to the onions.
Add the adobo sauce and stir to combine. Cook for 5 minutes, stirring occasionally.
Spoon 3 – 4 Tablespoons of mixture onto a tortilla.
Roll up and place 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! Ay, Caramba!
Serve Peachy Chicken Taquitos with a side of dipping sauce.
The first time that I made them, I poured the sauce over the top when I served them…..
but then you have to eat them with a fork. I prefer using my fingers and dipping…..that’s just how I roll! We have made these twice already, and we all loved them…as in the kids were fighting over the leftovers…they are that good!
More delicious Mexican recipes:
Instant Pot Red Chile Pork Tamales
Enjoy!!
Peachy Chicken Taquitos
Ingredients
- 2 1/2 cups shredded cooked chicken (1 rotisserie chicken is perfect)
- 1 medium sweet yellow onion halved, and thinly sliced
- 1 Tablespoon olive oil
- 1 Tablespoon non-dairy butter or regular butter
- 1 teaspoon kosher salt
- 1 1/2 cups fresh peaches peeled, pitted, and chopped
- 1 Tablespoon adobo chili sauce from a can of adobo chilies
- 10 Fajita size flour tortillas medium sized - not tiny, but not huge
- 1 teaspoon olive oil for brushing
- 1/2 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.
- Shred your cooked chicken, and chop your peaches, and 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 chicken and peaches to the onions.
- Add the adobo sauce and stir to combine. Cook for 5 minutes, stirring occasionally.
- Spoon 3 - 4 Tablespoons of mixture onto a tortilla.
- Roll up and place in the prepared baking dish. (No, I did not use a 9 x 13 and they ended up squished)
- 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! Ay, Caramba!
- Serve Peachy Chicken Taquitos with a side of dipping sauce.
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! 🙂