These Baked Chicken Firecrackers make for a great appetizer or a quick after-school snack. They are similar to a Southwest Egg Roll and easy to make!
If you are making these as an appetizer you can cut them in half or in thirds to make for easier eating for a crowd. Your guests will love how these little firecrackers burst with flavor (they aren’t spicy at all so if you want to add a kick, add some chopped jalapeños to the mix).
If making as a snack for the kids, usually just one chicken firecracker will do the trick to curb hunger until dinnertime. I like to make these up completely and then freeze them so I can cook them up one or two at a time as needed. They re-heat best in the oven (400 degrees for about 15 minutes) but most of the time I just throw them in the microwave for about 40 seconds to 1 minute. These would also be great for someone who needs a quick lunch on the go or for any of you college students out there. Just make up a bunch at one time and freeze for later! These take a little bit of prep time, but not much. You will be glad you made them up when you are in need of a quick snack or lunch!
- 1 Tbsp. oil
- 1 Lb. chicken breast
- 1 Tbsp. oil
- 1 onion chopped
- 1 clove garlic minced
- 1 red pepper finely chopped
- 1 14oz can black beans, drained and rinsed
- 1 c. corn fresh is best but frozen works great
- 1 bunch cilantro chopped
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1 tsp. salt or to taste
- pepper to taste
- 1 c. Monterey Jack cheese
- appx. 12 flour tortillas
Preheat oven to 400-degrees
Heat oil over medium heat in large skillet.
Cut up chicken into tiny pieces. Saute in oil until white all over. Remove chicken from skillet, set aside, and wipe skillet clean.
Add another Tbsp. of oil to the skillet and add onion, garlic, and red pepper. Saute until onions become soft.
Add chicken back to the skillet with the black beans, corn, cilantro, and seasonings.
When chicken is cooked through and skillet ingredients are hot, add cheese and remove from heat.
Stir cheese until combined with other ingredients.
Drain any excess liquid from the mixture.
Spoon about 3 Tbsp. of the chicken mixture into the middle of each tortilla (forming a line down the middle). Roll up each tortilla tightly to look like a taquito or flute.
Place each roll-up on a cookie sheet and lightly spray each one with cooking spray.
Bake until crispy (about 10-12 minutes).
Serve with sour cream, ranch dressing, guacamole, and/or salsa.