In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the chopped onion, poblano or bell pepper, and garlic. Sauté until the onion becomes translucent and the peppers soften, about 5 minutes.
Add the ground chicken to the skillet and cook until it is no longer pink, breaking it apart with a spatula. This should take about 7-10 minutes.
Once the chicken is cooked, stir in the dried oregano, ground cumin, cayenne pepper, salt, and black pepper. Mix well to incorporate all the spices. Add the chopped pepperoncini and sauté for another minute.
Pour in the red enchilada sauce and mix until everything is well combined. Remove the skillet from heat and fold in the shredded Swiss and pepper jack cheese until melted and creamy.
Preheat your oven to 400°F (200°C). Take a warmed corn tortilla and place a generous amount of the chicken and cheese mixture in the center. Roll it tightly, folding in the sides as you go. Place the filled taquito seam side down on a parchment-lined baking sheet. Repeat with the remaining tortillas and filling.
Lightly brush the tops of the taquitos with olive oil for a golden finish. Bake in the preheated oven for about 20-25 minutes, or until crispy and golden brown.
While the taquitos are baking, prepare your toppings. In a bowl, combine diced pineapple, chopped cilantro, and lime juice. Set aside.
Once the taquitos are done baking, remove them from the oven and let them cool slightly. Serve with chopped avocado, a dollop of Greek yogurt, fresh lime wedges, and the pineapple-cilantro mixture. Enjoy your Baked Cheesy Cuban Chicken Taquitos warm and crispy!
