Jalapeno Popper Chicken Taquitos (Print Version)
# Ingredients:
→ Filling
01 -
2 cups shredded rotisserie chicken or cooked chicken
02 -
8 ounces cream cheese, room temperature
03 -
½ cup shredded cheddar cheese, Monterrey jack, or mozzarella
04 -
½ cup shredded Monterrey jack cheese, cheddar cheese, or mozzarella
05 -
8 slices bacon, cooked and chopped
06 -
4 jalapeno peppers, seeds removed and finely diced
07 -
2 green onions, finely sliced
08 -
2 cloves garlic, minced or shredded
09 -
½ teaspoon salt
10 -
¼ teaspoon black pepper
→ Taquitos
11 -
16 corn or flour tortillas
12 -
2 tablespoons oil or cooking spray
→ Accompaniments
13 -
Ranch (for dipping)
14 -
Sour cream
15 -
Salsa
16 -
Avocado
17 -
Hot sauce
# Instructions:
01 -
Preheat oven to 350°F. Line a sheet pan with parchment paper or foil. Alternatively, preheat air fryer to 350°F. In a large bowl, combine all filling ingredients.
02 -
Place 2-3 tablespoons of the chicken mixture in a line on the center of each tortilla. Roll the tortillas tightly and place them seam side down to prevent unrolling.
03 -
Brush taquitos with oil or spray with cooking spray. Arrange them seam side down on the prepared sheet pan, leaving ½ inch of space between each. Bake for 10-15 minutes until golden brown and crispy. For extra crispiness, broil on low for 2-3 minutes watching closely to avoid burning.
04 -
Brush taquitos with oil or spray them. Working in batches, air fry 4-6 taquitos at a time, seam side down, for 6-8 minutes or until golden and crispy.
05 -
Heat 2 tablespoons of oil in a large skillet over medium heat. Working in batches, pan fry taquitos seam side down for 2-3 minutes per side until golden brown and crispy. Transfer to a wire rack on a sheet pan and keep warm in the oven if needed.
06 -
Serve hot with salsa, chopped cilantro, diced avocado, ranch dressing, or sour cream.
07 -
To reheat, use an air fryer at 400˚F for 2-3 minutes, an oven at 375˚F for 4-5 minutes, or a microwave for 30 seconds (note: microwave will not retain crispiness).
08 -
Refrigerate in an airtight container for up to 3 days, or freeze in a freezer-safe container for up to 3 months. Follow reheating instructions.
# Notes:
01 -
For extra crispy taquitos, use the broil setting or fry them in a pan before serving.