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Crispy Chicken Panela Taquitos with Cilantro Lime Sauce

Serves: 2-4
These crispy chicken taquitos are a super easy weeknight dinner. They also make a great snack or appetizer!


Product Image
  • 16-18 small corn tortillas
  • 1 lb chicken breast, cooked and shredded
  • Pinch salt and pepper
  • 8 oz Rizo Bros Panela Cheese, crumbled, divided


Cilantro Lime Sauce

  • ½ ripe medium avocado, diced
  • ½ cup mayonnaise 
  • ⅓ cup sour cream
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • ⅓ cup chopped cilantro
  • 1 tsp minced garlic
  • 1 tbsp hot sauce
  • Pinch salt and pepper


  1. Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. In a large bowl, mix together the shredded chicken, salt and pepper, and most of the panela cheese, reserving about ½ cup to serve.
  3. Warm a stack of tortillas in a damp paper towel in the micrTawave and place them in a plastic bag to stay warm while assembling the taquitos. Working one at a time, place a couple tablespoons of the chicken and cheese mixture into the middle of a tortilla. Roll the tortilla tightly around the chicken mixture and place on the prepared baking sheet, fold-side-down. Repeat with the remaining tortillas until you’ve used up all the chicken. Lightly spray the taquitos with cooking spray or baste with oil.
  4. Place in the preheated oven and bake, flipping halfway through, until the taquitos are crisp and crunchy, about 15-20 minutes.
  5. Meanwhile, add all ingredients for the cilantro lime sauce to a food processor and pulse, scraping down the sides of the food processor as needed, until smooth.
  6. Serve the taquitos hot with the remaining crumbled panela cheese and cilantro lime sauce drizzled over top. Can also serve with other toppings like salsa, chopped avocado, cilantro, etc.