2.5cupsshreddedcooked chicken (1 rotisserie chicken is perfect)
1.5cupssweet yellow onionmedium size - halved, and thinly sliced
1tablespoonolive oil
1tablespoonnon-dairy butteror regular butter
1teaspoonkosher salt
1.5cupsfresh peachespeeled, pitted, and chopped - 2 large or 3 small
1tablespoonadobo chili saucefrom a can of chipotle peppers
0.5teaspoongarlic powder
0.5teaspooncumin
0.5teaspoonchili powder
10 to 12taco sizeflour tortillasor fajita size
1teaspoonolive oilfor brushing
0.5teaspoonkosher salt
Adobo Cream Sauce
1cupfull fat coconut milkfor thicker sauce, only use the thick layer on top
2tablespoonsadobo 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.
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.
If you really want some heat, puree the coconut cream in a blender with 3 – 4 chipotle peppers!
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.