Description
Jalapeno Popper Chicken Taquitos combine shredded chicken with spicy jalapenos, creamy cheeses, and warm spices rolled in crispy corn tortillas. These crispy, golden-baked and fried taquitos are perfect as a flavorful appetizer or main dish, served with classic toppings like sour cream, guacamole, and salsa. The dish offers a delicious, spicy twist on traditional taquitos with a creamy jalapeno popper filling.
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 Cooking
- 16–20 corn tortillas (6-inch size)
- Vegetable oil, for frying (about 2-3 cups)
- Olive oil or cooking spray for brushing
To Serve
- Sour cream
- Guacamole
- Salsa
- Chopped cilantro
- Diced tomatoes
Instructions
- Cook the Chicken: Place chicken breasts in a large pot, cover with water, bring to a boil, then simmer for 15-20 minutes until fully cooked. Alternatively, bake at 375°F (190°C) for 20-25 minutes or use leftover rotisserie chicken.
- Shred the Chicken: Once cooled, shred the chicken using two forks or a stand mixer with paddle attachment on low speed to achieve fine shredded texture.
- 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 one more minute until fragrant.
- Combine the Ingredients: In a large bowl, mix the shredded chicken with sautéed onions, garlic, jalapenos, softened cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, and chopped cilantro.
- Season the Filling: Add chili powder, cumin, garlic powder, salt, and pepper to the mixture. Stir thoroughly until evenly combined. Adjust seasoning to taste.
- Chill the Filling (Optional): Refrigerate the filling for about 30 minutes to firm up and make it easier to handle.
- Warm the Tortillas: Wrap tortillas in a damp paper towel and microwave for 30-60 seconds until flexible, or warm in foil in a 350°F (175°C) oven for 10-15 minutes, or heat individually in a dry skillet for 15-20 seconds per side.
- Fill the Tortillas: Place 2-3 tablespoons of chicken filling in the center of each warmed tortilla.
- Roll the Taquitos: Roll tortillas tightly around the filling, starting from one end. Secure with a toothpick if needed.
- Repeat Rolling: Continue filling and rolling the remaining tortillas until all filling is used.
- Heat the Oil for Frying: Pour 2-3 inches of vegetable oil into a deep pot or fryer and heat to 350°F (175°C).
- Fry the Taquitos: Carefully place a few taquitos in hot oil, frying for 2-3 minutes per side until golden and crispy. Avoid overcrowding.
- Drain the Taquitos: Remove fried taquitos with a slotted spoon and drain on a wire rack lined with paper towels.
- Repeat Frying: Fry remaining taquitos in batches until all are cooked.
- Remove Toothpicks: If used, carefully remove toothpicks from taquitos before baking and serving.
- Preheat Oven: Set 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 prepared baking sheet.
- Brush with Oil: Lightly brush taquitos with olive oil or cooking spray to encourage browning.
- Bake: Bake for 15-20 minutes, flipping halfway through, until taquitos are golden brown and crispy.
Notes
- For milder heat, remove jalapeno seeds and membranes; keep them for spicier filling.
- Chilling the filling helps make rolling easier and cleaner.
- Warming tortillas keeps them pliable and prevents cracking when rolled.
- You can skip frying and bake only for a lighter version but frying adds extra crispiness.
- Use toothpicks only if necessary to help keep taquitos intact while frying.
- Serve with sour cream, guacamole, salsa, chopped cilantro, and diced tomatoes for best flavor.
- Leftover filling can be used in wraps or as a dip with chips.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Keywords: jalapeno popper chicken taquitos, spicy chicken taquitos, fried taquitos, creamy chicken taquitos, Mexican appetizer
