There is something undeniably irresistible about the Jalapeno Popper Chicken Taquitos Recipe that combines bold flavors with crispy perfection. Imagine tender shredded chicken infused with the creamy richness of cheeses and the bright, spicy kick of jalapenos, all wrapped snugly in a golden, crunchy tortilla. These taquitos elevate a simple snack into a flavor-packed experience that’s perfect for sharing with friends or enjoying as a comforting meal. If you love a little heat balanced with creamy goodness, this Jalapeno Popper Chicken Taquitos Recipe is going to be your new favorite go-to!
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, balancing texture, spice, and creaminess to create those impeccable taquitos everyone will rave about. From the fresh jalapenos adding that signature zing, to the blend of cheeses that make the filling luxuriously smooth, every item is simple but essential.
- Boneless, skinless chicken breasts: The hearty, protein-packed base of your filling that’s tender and easy to shred.
- Olive oil: Used for sautéing aromatics and brushing before baking to get a perfect crisp.
- Chopped onion: Adds sweetness and depth, sautéed until soft to bring out natural flavors.
- Minced garlic: Gives a fragrant punch that complements the spicy jalapenos.
- Jalapenos: Seeded and diced finely for controlled, vibrant heat tailored to your spice preference.
- Cream cheese: Softened to melt into creamy decadence that binds the filling together.
- Shredded cheddar cheese: Sharp and flavorful for richness and a bit of tang.
- Shredded Monterey Jack cheese: Milder and melty, it rounds out the cheese blend beautifully.
- Mayonnaise: Adds moisture and a subtle creaminess for smooth texture.
- Chopped cilantro: Fresh and bright to lift the flavors and add a touch of herbal freshness.
- Chili powder, cumin, garlic powder: Warm spices that bring complexity and a subtle smoky note.
- Salt and pepper: Enhances all the flavors in the filling perfectly.
- Corn tortillas: The sturdy yet pliable vessel that crisps up delightfully when fried or baked.
- Vegetable oil: For frying, creating that unbeatable golden crunch.
- Sour cream, guacamole, salsa, chopped cilantro, diced tomatoes: Optional but highly recommended garnishes and sides to elevate the taquitos.
How to Make Jalapeno Popper Chicken Taquitos Recipe
Step 1: Cook and Shred the Chicken
Start with the foundation by cooking your chicken breasts either by boiling or baking until perfectly cooked through. Once cooled, shredding the chicken finely ensures every bite is tender and mixes beautifully with the creamy filling.
Step 2: Sauté Aromatics
Heat your olive oil and soften chopped onions to draw out their natural sweetness. Then add garlic and jalapenos, cooking just until fragrant, releasing those mouth-watering aromas that hint at all the flavor to come.
Step 3: Combine the Filling
In a large bowl, toss together shredded chicken, sautéed aromatics, all the cheeses, mayonnaise, and cilantro. Sprinkle in chili powder, cumin, garlic powder, salt, and pepper. This medley is the heart of your Jalapeno Popper Chicken Taquitos Recipe, bursting with creamy, cheesy, and spicy goodness.
Step 4: Chill the Filling (Optional)
For easier handling and firmer filling, refrigerate it for about 30 minutes. It’s a helpful step that makes rolling the taquitos smoother, especially for gatherings.
Step 5: Warm and Fill Tortillas
Softening your tortillas by microwaving, baking, or skillet warming makes them pliable and less likely to crack. Spoon 2-3 tablespoons of filling onto each tortilla center and roll tightly to keep everything contained during cooking.
Step 6: Fry or Bake to Perfection
The classic method is frying the taquitos in hot vegetable oil until they turn golden brown and crispy. Alternatively, brush them lightly with oil and bake in a hot oven for a healthier (yet still crispy) finish. Either way, you’ll get irresistible crunchy edges paired with melty, spicy filling inside.
How to Serve Jalapeno Popper Chicken Taquitos Recipe
Garnishes
Top your taquitos with a generous dollop of sour cream, a spoonful of fresh guacamole, and vibrant salsa for a mix of creaminess, freshness, and acidity. Sprinkle chopped cilantro and diced tomatoes on top or alongside for a colorful, fresh contrast that brightens every bite.
Side Dishes
Serve these taquitos alongside crisp lettuce salad, Mexican rice, or black beans to create a well-rounded meal. For a lighter option, a simple lime wedge squeeze adds zest and complements the smoky spices beautifully.
Creative Ways to Present
For a fun party platter, arrange taquitos upright in a narrow basket or a stylish stand. Serve with small bowls of dipping sauces to encourage family and friends to mix and match flavors. Or try stacking them layered with slices of avocado and a drizzle of chipotle mayo for an elevated twist perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover Jalapeno Popper Chicken Taquitos can be stored in an airtight container in the refrigerator for up to 3 days. This is perfect when you want a quick snack or meal without starting from scratch.
Freezing
To freeze, place the rolled but uncooked taquitos on a baking sheet and flash freeze until firm, then transfer to a freezer-safe bag or container. Frozen taquitos last for up to 2 months and can be cooked straight from frozen by adding a few extra minutes to frying or baking times.
Reheating
For the best texture, reheat leftover taquitos in a hot oven or air fryer instead of the microwave to maintain that crispy exterior. Bake at 375°F (190°C) for about 10 minutes, flipping halfway through for even warming.
FAQs
Can I make this recipe less spicy?
Absolutely! Simply reduce the number of jalapenos or remove all the seeds before dicing to tone down the heat without sacrificing flavor.
What can I use if I don’t have corn tortillas?
Flour tortillas can be a tasty alternative, though they may be softer rather than crisp. You can also try smaller ones for a snack-sized taquito.
Is there a way to bake these instead of frying?
Yes, baking is a great option. Just brush the rolled taquitos with olive oil and bake in a preheated 400°F oven for 15-20 minutes, flipping halfway through.
Can I prepare the filling ahead of time?
Definitely! The filling tastes even better after chilling as the flavors meld, so making it a day ahead only improves your Jalapeno Popper Chicken Taquitos Recipe.
What dipping sauces go best with these taquitos?
Sour cream, guacamole, and salsa form a classic trio, but ranch or a chipotle mayo sauce can also add delicious variety.
Final Thoughts
If you’ve been searching for a dish that’s bursting with bold flavors and perfect crunch, you absolutely must try this Jalapeno Popper Chicken Taquitos Recipe. It’s a fantastic way to impress family and friends with something both comforting and exciting. Once you take that first bite, you’ll understand why these taquitos are such a cherished favorite in my kitchen. Happy cooking and even happier eating!
Print
Jalapeno Popper Chicken Taquitos Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 20 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Description
Jalapeno Popper Chicken Taquitos are crispy, flavorful rolled tortillas filled with a creamy, spicy mixture of shredded chicken, cheeses, jalapenos, and aromatic spices. Perfectly fried and baked for an extra crispy texture, these taquitos make a delicious appetizer or game day snack served with classic dips like sour cream, guacamole, and salsa.
Ingredients
Chicken Filling
- 2 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1–2 jalapenos, seeded and finely diced (adjust to your spice preference!)
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup mayonnaise
- 1/4 cup chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Assembly and Frying
- 16–20 corn tortillas (6-inch size)
- Vegetable oil, for frying (about 2-3 cups)
Serving Suggestions
- Sour cream
- Guacamole
- Salsa
- Chopped cilantro
- Diced tomatoes
Instructions
- Cook the Chicken: Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the chicken is cooked through and no longer pink inside. Alternatively, bake the chicken at 375°F (190°C) for about 20-25 minutes, or use leftover cooked chicken or rotisserie chicken.
- Shred the Chicken: Once the chicken is cool enough to handle, shred it using two forks or a stand mixer with the paddle attachment on low speed.
- Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and diced jalapenos and cook for another minute, until fragrant.
- Combine the Ingredients: In a large bowl, combine the shredded chicken, sautéed onion, garlic, and jalapenos. Add the softened cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, and chopped cilantro.
- Season the Filling: Add the chili powder, cumin, garlic powder, salt, and pepper to the bowl. Mix everything together until well combined. Taste and adjust seasonings as needed.
- Chill the Filling (Optional): Chill the filling for about 30 minutes in the refrigerator to make it easier to work with.
- Warm the Tortillas: Wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds, or until they are warm and flexible. Alternatively, wrap a stack of tortillas in foil and bake at 350°F (175°C) for about 10-15 minutes, or heat each tortilla individually in a dry skillet over medium heat for about 15-20 seconds per side, until softened.
- Fill the Tortillas: Place about 2-3 tablespoons of the chicken filling in the center of each warmed tortilla.
- Roll the Taquitos: Tightly roll each tortilla around the filling, starting from one end and rolling towards the other. Secure the rolled taquito with a toothpick, if needed.
- Repeat: Continue filling and rolling the remaining tortillas until all the filling is used.
- Heat the Oil: Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C).
- Fry the Taquitos: Carefully place a few taquitos into the hot oil, being careful not to overcrowd the pot. Fry for about 2-3 minutes per side, or until they are golden brown and crispy.
- Drain the Taquitos: Remove the fried taquitos from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- Repeat: Continue frying the remaining taquitos in batches until they are all cooked.
- Remove Toothpicks (If Used): If you used toothpicks to secure the taquitos, carefully remove them before serving.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Baking Sheet: Lightly grease a baking sheet with cooking spray.
- Arrange Taquitos: Place the rolled taquitos on the prepared baking sheet, seam-side down.
- Brush with Oil: Lightly brush the taquitos with olive oil or cooking spray.
- Bake: Bake for 15-20 minutes, or until the taquitos are golden brown and crispy. Flip them halfway through baking to ensure even cooking.
Notes
- You can adjust the number of jalapenos based on how spicy you want the filling.
- Chilling the filling before assembling makes rolling the taquitos easier and less messy.
- Warming the tortillas properly helps prevent cracking when rolling.
- Frying followed by baking ensures extra crispy taquitos with less oil absorption.
- Use toothpicks to secure taquitos before frying if you find the tortillas unrolling.
- Serve with sour cream, guacamole, salsa, chopped cilantro, and diced tomatoes for best results.
