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.