The Painted Apron

Recipe Box, BBQ Chicken & Pineapple Taquitos

Posted by the Painted Apron on May 5, 2013 · 6 Comments 

Happy Cinco de Mayo! In case you are tired of being bombarded with Mexican recipes by now, I have a refreshing twist on the traditional taquito~

Taquito (from the Spanish diminutive of taco) is a Mexican dish consisting of a small rolled-up tortilla and some type of filling,…

and this one features Barbeque chicken, pineapple and queso~simple to make, yummy to eat!

Do you ever watch Chopped, the Food Network show?  My family is addicted to it, even my soon to be 5 year old grandson asks if we can watch the “chopping show!”  The other day while we were at the beach house we just wanted something light for dinner. HH said, let’s pretend we are on the Chopped show and make something from what we have in the refrigerator. We didn’t have much but we did have some left over BBQ chicken and queso dip.  I had a recipe on my May Bucket List for BBQ Chicken and Pineapple Taquitos, but didn’t have a recipe, just the idea from something I saw on Pinterest called Hawaiian Taquitos.  When I saw the leftover queso, Bingo, that would be the perfect addition and HH agreed.

Chop the chicken and pineapple.  Warm the queso just enough to spread and place a thin layer on the tortilla. Top with chicken and pineapple and drizzle some more queso on top.  The queso will help hold the taquito together. {You can easily substitute sour cream and grated cheese}

I did use a short skewer just for insurance after the tortillas were rolled

Place them on an oiled, foil lined baking sheet. Put some oil on your fingers and gently coat the outside of the tortillas.  Bake at 400 degrees for 15-20 minutes.

Set the “mood”

and serve them up!

Add a “skinny girl” margarita and “Viva La Fiesta!”

Our version of a skinny girl margarita is simply:   good tequila over lots of ice with fresh lime juice to taste

Serve additional queso or BBQ sauce on the side for dipping and ENJOY!

BBQ CHICKEN AND PINEAPPLE TAQUITOS 

Print Recipe Pin Recipe

15 mins

Total Time 20 mins

Course Appetizer, Main Course

Cuisine American, Tex-Mex

Servings 2

Equipment

• toothpicks or short skewers

Ingredients

  

• 2 chicken drumsticks grilled with BBQ sauce
• 1 small can pineapple chunks { or use fresh}
• 1 cup prepared queso cheese dip* warmed
• 4 flour tortillas

Instructions

 

• Chop chicken and pineapple.
• Lay out tortillas and spread each with a thin layer of queso or sour cream. If using sour cream, sprinkle lightly with cheese.
• Top tortillas with chicken and pineapple making a row down the center.  Top with a drizzle of queso or a sprinkle of cheese.
• Roll up and secure with a tooth pick or skewer.
• Place tortilla rolls seam side down on an oiled, foil lined baking sheet.
• Bake at 400 for 15-20 minutes until golden and crispy.  Serve with additional queso, barbeque sauce, sour cream or salsa on the side for dipping.  Makes 4

Notes

substitute sour cream and grated Cheddar, Mexican Cheese Blend or Pepper Jack

 

The thing that makes this recipe really work is the heat from the jalapenos in the queso playing off the sweet of the pineapple and BBQ sauce.  If you are substituting sour cream and grated cheese, consider using pepper Jack cheese or adding some green chilies for kick.

Keyword BBQ chicken, chicken and pineapple taquitos, tacos, taquitos

If you need a good recipe for BBQ chicken click here

Thanks so much for stopping by!

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