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
Scale
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.
