1 recipe of our Easy BBQ Beer Can Chicken
16-20 corn tortillas, warmed
8 oz. cheddar cheese, shredded
3/4 C. sour cream
1 clove garlic, minced
1 lime, zested and juiced
Grilled Corn Salsa
2 C. grilled corn
1/2 red onion, chopped
1/2 C. fresh cilantro, roughly chopped
1 jalapeno, diced
1 lime, juiced
1 tsp. chile powder
1 tsp. Head Country Championship Seasoning, High Plains Heat
1/4-1/2 C. crumbled cotija cheese
425 degrees F
Preheat oven to 425 degrees F. Rub warmed tortillas on both sides with olive oil. Spoon 2 Tbsp. of the Easy BBQ Beer Can Chicken down the middle of the tortilla. Top with cheese. Roll tortillas around the cheese and filling and place seam-side down on a greased baking sheet.
Bake taquitos for 5-8 minutes. Turn the taquitos and cook 5 minutes more, or until the tortillas are crisp.
Meanwhile, make the Lime Crema. Combine sour cream, garlic, juice and zest of 1 lime, and a pinch of salt. Set aside.
Separately, make the Grilled Corn Salsa. Combine the corn, onion, cilantro, jalapeno, lime juice, chili powder and Seasoning. Set aside.
Top the taquitos with the Lime Crema, Grilled Corn Salsa, and plenty of chopped cilantro. Serve, and enjoy!