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Jalapeno Popper Chicken Taquitos

Irresistibly Spicy Jalapeno Popper Chicken Taquitos Recipe

These Jalapeno Popper Chicken Taquitos are crispy, creamy delights with a zesty kick, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 taquitos
Course: Appetizers
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups shredded chicken substitute with shredded pork or black beans
  • 8 oz cream cheese softened; use Neufchâtel for lighter option
  • 1 cup shredded cheddar cheese use pepper jack for more spice
  • 1 cup Monterey Jack cheese or mozzarella for a gooey melt
  • 2 tablespoon mayonnaise or Greek yogurt for a lighter substitute
  • ¼ cup cilantro can substitute with parsley if preferred
  • 2 cloves garlic fresh; powdered can be used
  • 1 teaspoon chili powder to taste
  • 1 teaspoon cumin to taste
  • 1 teaspoon garlic powder to taste
For the Aromatics
  • 1 tablespoon olive oil or vegetable oil
  • 1 medium onion finely chopped; shallots can be used
  • 2 medium jalapenos adjust based on spice preference
For the Taquito Shell
  • 10 count corn tortillas flour tortillas can be used
For Cooking
  • as needed vegetable oil for frying; can bake instead
For Toppings
  • 1 cup sour cream
  • 1 cup guacamole
  • 1 cup salsa
  • ¼ cup chopped cilantro
  • 1 cup diced tomatoes

Equipment

  • skillet
  • Deep Pot
  • Microwave
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) if baking. Cook chicken in boiling water for 15-20 minutes until cooked through. Cool then shred.
  2. In a skillet, heat olive oil. Sauté onions, garlic, and jalapenos for 5-7 minutes until soft.
  3. In a bowl, mix shredded chicken, sautéed veggies, cream cheese, cheddar, Monterey Jack, and mayonnaise until combined.
  4. Season with chili powder, cumin, garlic powder, salt, and pepper. Adjust flavors as necessary.
  5. Chill filling for 30 minutes for easier handling if desired.
  6. Warm tortillas in microwave or skillet to prevent cracking.
  7. Fill each tortilla with 2-3 tablespoons of filling and roll tightly.
  8. Heat vegetable oil to 350°F (175°C) in a deep pot. Alternatively, preheat the oven to 400°F (200°C).
  9. Fry taquitos in batches for 3-4 minutes until golden brown. If baking, place on a baking sheet and bake for 15-20 minutes.
  10. Drain on paper towels to remove excess oil.
  11. Serve with sour cream, guacamole, salsa, cilantro, and diced tomatoes.

Nutrition

Serving: 2taquitosCalories: 360kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 50mgSodium: 700mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftover taquitos in an airtight container in the fridge for up to 3 days or freeze for longer storage.

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