Chicken and Cheese Taquitos

Drizzle two Suvie pans with 1 tbsp of olive oil each and place the pans in the top and bottom zones of your Suvie. Roast at 400°F for 10 minutes to heat the oil.

Meanwhile, place 2 cups pulled chicken, ¼ cup cream cheese, ½ cup shredded Monterey jack cheese, ½ tsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and 1 tbsp hot sauce in a large bowl, and stir to combine.

Wrap corn tortillas in paper towels and place in the microwave. Warm tortillas for 30 seconds or until soft. Place 3 tbsp of chicken and cheese filling in the center of each tortilla, and roll into tight cylinders.

Once the oil is hot, carefully remove the pans from your Suvie, and add the taquitos, seam-side down. Brush the tops of the taquitos with a little of the hot oil and return to your Suvie. Input settings and cook now.

After the cook, remove the pans from your Suvie, and transfer the taquitos to a paper towel to drain. Divide the taquitos between plates and top with ½ cup halved cherry tomatoes, ½ cup diced avocado, ¼ cup chopped cilantro, ¼ cup sour cream, and lime wedges.