Description
Jalapeno Popper Chicken Taquitos are crispy, cheesy rolled tortillas filled with a creamy mixture of shredded chicken, jalapenos, and cheeses. This recipe combines the spicy kick of jalapenos with the comforting flavors of cream cheese and cheddar, creating a delicious appetizer or main dish that’s perfect for gatherings or easy weeknight dinners. The taquitos are fried until golden and crispy, then optionally baked for extra crunch.
Ingredients
Scale
Filling Ingredients
- 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
Taquito Ingredients
- 16-20 corn tortillas (6-inch size)
- Vegetable oil, for frying (about 2-3 cups)
Serving & Garnish
- 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 until cooked through and no longer pink inside. Alternatively, bake at 375°F (190°C) for 20-25 minutes or use leftover/rotisserie chicken.
- Shred the Chicken: Once cool enough to handle, shred the chicken using two forks or a stand mixer with paddle attachment on low speed until finely shredded.
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and diced jalapenos, cooking for another minute until fragrant.
- Combine the Ingredients: In a large bowl, mix shredded chicken with sautéed onion, garlic, and jalapenos. Add softened cream cheese, cheddar, Monterey Jack, mayonnaise, and chopped cilantro.
- Season the Filling: Add chili powder, cumin, garlic powder, salt, and pepper to the bowl. Mix well until thoroughly combined. Adjust seasonings to taste.
- Chill the Filling (Optional): Refrigerate the filling for about 30 minutes to make it easier to handle during rolling.
- Warm the Tortillas: Wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds until warm and pliable. Alternatively, heat wrapped in foil at 350°F (175°C) for 10-15 minutes or warm individually in a dry skillet for 15-20 seconds per side.
- Fill the Tortillas: Place 2-3 tablespoons of the chicken mixture in the center of each warmed tortilla.
- Roll the Taquitos: Tightly roll each tortilla around the filling from one end to the other. Secure with a toothpick if needed.
- Repeat: Continue filling and rolling remaining tortillas until filling is used.
- Heat the Oil: Pour 2-3 inches of vegetable oil into a large heavy-bottomed pot or deep fryer. Heat over medium-high until oil reaches 350°F (175°C).
- Fry the Taquitos: Carefully place a few taquitos in hot oil, avoiding overcrowding. Fry 2-3 minutes per side until golden and crispy.
- Drain the Taquitos: Remove fried taquitos with a slotted spoon and place on wire rack lined with paper towels to drain excess oil.
- Repeat Frying: Fry remaining taquitos in batches until all are cooked.
- Remove Toothpicks (If Used): Carefully remove toothpicks from the taquitos before serving.
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare Baking Sheet: Lightly grease a baking sheet with cooking spray.
- Arrange Taquitos: Place rolled taquitos seam-side down on the baking sheet.
- Brush with Oil: Lightly brush taquitos with olive oil or cooking spray.
- Bake: Bake for 15-20 minutes, flipping halfway through, until taquitos are golden brown and crispy.
Notes
- Using leftover or rotisserie chicken can save prep time.
- Adjust the number of jalapenos to control spiciness.
- Warming tortillas prevents cracking when rolling.
- Chilling the filling makes rolling easier but is optional.
- Frying results in the crispiest taquitos; baking is a lighter option.
- Serve with sour cream, guacamole, salsa, cilantro, and diced tomatoes for added flavor.
