avec crème à l’avocat et salsa de tomates
Ingrédients : Lentilles (lentilles, eau, sel, chlorure de calcium, EDTA de disodium, acide citrique) • Poitrines de poulet • Tortillas de farine (blé, sulfites) (farine de blé, eau, huile de canola, sel, sucre, huile de soya, mono- et diglycérides, pyrophosphate acide de sodium, propionate de calcium, sorbate de potassium, bicarbonate de sodium, bicarbonate de potassium, phosphate d'aluminium de sodium, lactate de calcium, sulfate d'aluminium sodique, farine de blé enrichie, fécule de maïs, acide fumarique, chlorure de potassium, assaisonnement (levure autolysée, chlorure d'ammonium), gomme de guar, phosphate monocalcique, chlorhydrate de l-cystéine, amylase, enzymes, métabisulfite de sodium) • Petites tomates • Maïs facile à décongeler (maïs, vinaigre modifié) • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Sauce au chipotle (lait, soya, œuf, moutarde) (eau, huile de canola et/ou de soya, sucres (sucre, mélasse de fantaisie), pâte de tomates, vinaigre, sel, ail déshydraté, poudre de chili, crème sure en poudre [substances laitières modifiées, culture bactérienne, acide lactique, acide citrique, tocophérols, palmitate d'ascorbyle], fécule de maïs modifiée, jaune d'œuf congelé, acide lactique, babeurre en poudre, poudre d'oignon, farine de moutarde, piment ancho, paprika fumé, jus de citron concentré, oléorésine de paprika, polysorbate 60, caramel, sorbate de potassium, benzoate de sodium, lécithine de soya, gomme xanthane, EDTA de calcium disodique, épices, extrait d'épices) • Lime • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Oignon vert.
Allergens
Tags
Lentilles, en conserve
1 unit(s)
Sauce au chipotle
4 tbsp
Fromage cheddar, râpé
0.25 cup
Petites tomates
113 g
Lime
1 unit(s)
Tortillas de farine
6 unit(s)
Crème sure
86 mL
Purée d’ail
1 tbsp
Oignons verts
2 unit(s)
Maïs en grains
113 g
Poitrines de poulet
2 unit(s)
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Using a strainer, drain and rinse lentils.
- Thinly slice green onions.
- Halve tomatoes.
- Zest lime, then juice it into a medium bowl.
- Heat a large non-stick pan over medium.
- Meanwhile, pat chicken dry and cut into 1-inch pieces. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken, lentils, corn and garlic puree. Cook for 5-6 min, stirring often, until lentils are warmed through and chicken is cooked through. Season with salt and pepper.
- Add chipotle sauce and half the green onions. Cook for 1-2 min, stirring often, until warmed through.
- Remove from heat.
- Wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible.
- Divide lentil filling between tortillas, then sprinkle over cheese. Roll filled tortillas tightly.
- Place filled tortillas, seam-side down, on a parchment-lined baking sheet.
- Brush with 2 tsp oil.
- Bake taquitos in the middle of the oven for 7-8 min, until light brown or crispy. (NOTE: For 4 servings, use 2 parchment-lined baking sheets and bake in the middle and top of the oven, rotating sheets halfway through.)
- To the bowl with lime juice, add tomatoes, remaining green onions and 1 tsp (2 tsp) oil. Season with salt and pepper, then stir to combine. Set aside.
- In a small bowl, add lime zest and sour cream, then stir to combine. Season with salt and pepper.
- Divide taquitos between plates.
- Dollop with crema and top with salsa.
If you've opted to add chicken breast, while pan heats pat chicken dry and cut into 1-inch pieces. Season with salt and pepper. When hot, add 1 tbsp (2 tbsp) oil, then chicken, lentils, corn and garlic puree. Cook for 5-6 min, stirring often, until lentils are warmed through and chicken is cooked through. Continue with rest of recipe as written.
1010
kcal
Calories
34
g
Fat
11
g
Saturated Fat
111
g
Carbohydrate
23
g
Sugar
13
g
Dietary Fiber
68
g
Protein
160
mg
Cholesterol
1550
mg
Sodium
0.4
g
Trans Fat
1850
mg
Potassium
400
mg
Calcium
8.5
mg
Iron
