BBQ Raspberry Chipotle Chicken Taquitos with Pomegranate Apple Salsa

Baked chicken taquitos with a Mexican root, given an American twist via a sweet BBQ raspberry-chipotle sauce and a fresh pomegranate-apple salsa.

Ingredients

2 1/2 pounds	1.1 kg	Chicken breasts
1 1/2-2 cups	360–480 ml	Shredded cheddar cheese
14-16		Flour tortillas
1 cup	240 ml	Sweet BBQ sauce
1/2 cup	120 ml	Roasted raspberry chipotle sauce
8 oz	225 g	Cream cheese, softened
1 tablespoon	15 ml	Garlic powder
1 teaspoon	5 ml	Onion powder
1 teaspoon	5 ml	Salt
1/2 teaspoon	2.5 ml	Smoked paprika
1/4 teaspoon	1.3 ml	Pepper
1		Red bell pepper, diced
1		Granny Smith apple, diced
1		Jalapeno, deveined, seeded and diced
3 tablespoons	45 ml	Finely chopped cilantro
2 tablespoons	30 ml	Pomegranate seeds
2 tablespoons	30 ml	Red onion, diced
1 tablespoon	15 ml	Lime juice
1 tablespoon	15 ml	Honey

Add the chicken to a slow cooker. Add the BBQ Raspberry Chipotle Sauce ingredients (BBQ sauce, roasted raspberry chipotle sauce, cream cheese, garlic powder, onion powder, salt, smoked paprika, pepper) to a blender and blend until smooth. Pour over the chicken, cover and cook on high 3-4 hours or low 6-8 hours. Shred the chicken when tender and stir it with the sauce in the crockpot. Let cook 20 minutes more. Taste and adjust with salt, pepper or hot sauce. 2. Preheat the oven to 425°F. Place a baking rack on a baking sheet and lightly spray with cooking spray. 3. Add about 1/4 cup chicken filling to the center of each tortilla and top with cheese. Tightly roll up and place seam side down on the rack. Spray with cooking spray to help them brown. 4. Bake 10-15 minutes, until the tortillas begin to brown. Broil 2-3 minutes until the tops are golden; for extra crispiness, flip and broil the other side. 5. Meanwhile, toss all the Pomegranate Apple Salsa ingredients in a bowl to combine. 6. Serve the taquitos with extra barbecue sauce or ranch dressing for dipping, topped with the Pomegranate Apple Salsa.