THE SPLIT PLATE / RECIPE

Chipotle Queso Tacos

Three chipotle chicken and queso street tacos for one lunch. About 389 calories and 49g protein for the three-taco base, before optional toppings.

YIELD1 serving
TOTAL TIME10 min oven finish + assembly
COOK METHODSee method
EST. / SERVING~389 cal | ~49g protein
KEY TO SUCCESS: The 389-calorie, 49g-protein estimate covers all three base tacos, not one taco and not the optional toppings.

Ingredients

Ingredients

  • 3 La Banderita flour street-taco tortillas (66 g total)
  • 6 oz (170 g) fully cooked Kirkland chargrilled chipotle chicken
  • 1 oz (28 g) Velveeta shreds

Ingredients — continued

  • 1/2 serving (about 32 g) Split Plate high-protein queso
  • Optional: pickled onion, to taste
  • Optional: Calabrian chili, to taste

Allergens: wheat, milk. Check the current tortilla, chicken, Velveeta, and queso labels for allergens and nutrition. Calabrian chili packed in oil can add calories beyond the base estimate.

You want one substantial lunch from three small tacos without cooking chicken from scratch. The fully cooked chicken, queso, and tortillas come together quickly; the assembled tacos get a 10-minute oven finish.

Method

  1. 1.MIX QUESO. Stir the Velveeta shreds into half a serving of high-protein queso until creamy.
  2. 2.FILL TACOS. Divide the queso-cheese mixture among three tortillas. Add the fully cooked chipotle chicken, dividing all 6 oz across the three.
  3. 3.HEAT. Finish the assembled tacos in a 375°F oven for 10 minutes, as filmed. Alternatively, microwave or air-fry until hot; timing varies by appliance.
  4. 4.SERVE THREE WAYS. Leave one plain, or top with pickled onion or Calabrian chili. The filmed trio shows one of each; combining onion and chili is a future idea, not a fourth filmed taco.

Keys to success

  • Use the fully cooked chicken product. Heat the assembled tacos until hot; the filmed oven finish was 375°F for 10 minutes.
  • Optional toppings were not weighed. Recalculate if using different brands, amounts, or toppings.

Storage and reheating

Store: Best eaten hot after the oven finish. If prepping ahead, keep tortillas, chicken, queso, and toppings separate.

Reheat: Reheat fully cooked chicken and assembled tacos until hot, following the chicken package guidance. Oven finish in the filmed cook: 375°F for 10 minutes.

Lasts: Follow the chicken and queso package or recipe storage guidance for separate components; assembled tacos are best eaten immediately.

Estimated nutrition

~389 cal | ~49g protein per 3 street tacos, before optional toppings.

Approximately 389 calories and 49g protein for the full three-taco base before toppings, from the creator's four logged entries: three La Banderita tortillas (90 cal / 8g protein), 28g Velveeta shreds (60 / 5g), half a serving of Split Plate high-protein queso (39 / 4g), and 170g Kirkland chipotle chicken (200 / 32g). The same log estimates 11.7g fat and 33g carbohydrate. This is a label-based creator estimate, not a lab measurement. Pickled onion and Calabrian chili amounts were not weighed and are excluded; package versions and swaps can change the result.

thesplitplate.com/cookbook/chipotle-queso-tacos

Chipotle Queso Tacos
Quick LunchesQuick lunch

Chipotle Queso Tacos

Three chipotle chicken and queso street tacos for one lunch. About 389 calories and 49g protein for the three-taco base, before optional toppings.

Make this when

You want one substantial lunch from three small tacos without cooking chicken from scratch. The fully cooked chicken, queso, and tortillas come together quickly; the assembled tacos get a 10-minute oven finish.

Total time
10 min oven finish + assembly
Yield
1 serving
Protein / serving
~49g
Cal / serving
~389
Serving size
3 street tacos, before optional toppings
Allergens and safety

Contains: wheat, milk

  • Check the current tortilla, chicken, Velveeta, and queso labels for allergens and nutrition. Calabrian chili packed in oil can add calories beyond the base estimate.

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Flavor target

Warm chipotle chicken and creamy queso in every taco, then a choice of plain, tangy pickled onion, or spicy Calabrian chili at the table.

Ingredients

Batch cookYields 1 servings — quantities below are the full batch.

Ingredients

Method

  1. 1
    MIX QUESO

    Stir the Velveeta shreds into half a serving of high-protein queso until creamy.

  2. 2
    FILL TACOS

    Divide the queso-cheese mixture among three tortillas. Add the fully cooked chipotle chicken, dividing all 6 oz across the three.

  3. 3
    HEAT

    Finish the assembled tacos in a 375°F oven for 10 minutes, as filmed. Alternatively, microwave or air-fry until hot; timing varies by appliance.

  4. 4
    SERVE THREE WAYS

    Leave one plain, or top with pickled onion or Calabrian chili. The filmed trio shows one of each; combining onion and chili is a future idea, not a fourth filmed taco.

Three keys to success

  1. 1The 389-calorie, 49g-protein estimate covers all three base tacos, not one taco and not the optional toppings.
  2. 2Use the fully cooked chicken product. Heat the assembled tacos until hot; the filmed oven finish was 375°F for 10 minutes.
  3. 3Optional toppings were not weighed. Recalculate if using different brands, amounts, or toppings.

Storage and nutrition

Storage: Best eaten hot after the oven finish. If prepping ahead, keep tortillas, chicken, queso, and toppings separate.

Reheat: Reheat fully cooked chicken and assembled tacos until hot, following the chicken package guidance. Oven finish in the filmed cook: 375°F for 10 minutes.

Lasts: Follow the chicken and queso package or recipe storage guidance for separate components; assembled tacos are best eaten immediately.

Watch the full cook

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#Quick lunch#High-protein lunch#Chicken tacos#Solo lunch