Crispy Stuffed Chicken Bacon Garlic-Parmesan Taquitos (Print Version)

Flour tortillas filled with shredded chicken, bacon, cream cheese, mozzarella, Parmesan, and garlic, rolled tight and fried until golden and crispy.

# Ingredients:

→ For the Filling

01 - 2 cups cooked chicken, shredded
02 - 6 slices bacon, cooked and crumbled
03 - 1 cup cream cheese, softened
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 3 cloves garlic, minced
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

→ For Assembly and Frying

11 - 8 small flour tortillas
12 - Oil for frying (about 1 inch in the pan)
13 - Toothpicks (if needed to secure)

→ For Serving (Optional)

14 - Salsa
15 - Guacamole
16 - Sour cream

# Instructions:

01 - In a large bowl, combine the shredded chicken, crumbled bacon, softened cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, paprika, salt, and black pepper. Mix everything together until well combined and the filling is smooth and creamy.
02 - Lay out the flour tortillas on a clean surface. Spoon about 3 tablespoons of the filling onto one edge of each tortilla. Carefully roll the tortilla tightly around the filling. If needed, secure with a toothpick to keep it from unrolling.
03 - In a large skillet, heat about 1 inch of oil over medium heat until it's hot and shimmering. Gently place the rolled taquitos seam-side down in the hot oil. Fry for 2 to 3 minutes on each side, or until they're golden brown and crispy all over.
04 - Once the taquitos are fried to perfection, remove them from the oil and place on a paper towel-lined plate to drain any excess oil. Serve hot with your favorite dipping sauces like salsa, guacamole, or sour cream. These are absolutely delicious!

# Notes:

01 - Make sure the cream cheese is fully softened so it mixes smoothly with the other ingredients.
02 - You can use rotisserie chicken to make this even easier - one chicken gives you about 2 cups shredded.
03 - Roll the taquitos tightly to prevent the filling from leaking out during frying.
04 - Fry seam-side down first to seal the taquito closed.
05 - Don't overcrowd the pan when frying - work in batches if needed.
06 - These are best served fresh and hot, right after frying.

Back