Get ready to spice up your dinner routine with these irresistible Jalapeno Popper Chicken Taquitos! Combining the creamy, spicy goodness of jalapeno poppers with the satisfying crunch of taquitos, this fusion dish brings together the best of both worlds in one easy-to-make meal.
These taquitos feature a mouthwatering filling of shredded chicken, cream cheese, and diced jalapenos, all rolled up in crispy corn tortillas. Whether you’re hosting a casual get-together or just need a delicious weeknight dinner that the whole family will devour, these taquitos are guaranteed to be a hit!
Why You’ll Love This
- Perfect balance of creamy, spicy, and crunchy textures in every bite
- Can be prepped ahead of time and baked when you’re ready to eat
- Customizable heat level — add more or fewer jalapenos based on your preference
- Great for using up leftover rotisserie chicken
- Freezer-friendly for quick future meals
Ingredients
- 2 cups shredded rotisserie chicken or cooked chicken
- 8 ounces cream cheese, room temperature
- ½ cup shredded cheddar cheese, Monterrey jack, or mozzarella
- ½ cup shredded Monterrey jack cheese, cheddar cheese, or mozzarella
- 8 slices bacon, cooked and chopped
- 4 jalapeno peppers, seeds removed and finely diced
- 2 green onions, finely sliced
- 2 cloves garlic, minced or shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 corn or flour tortillas
- 2 tablespoons oil or cooking spray
- Ranch (for dipping)
- Sour cream
- Salsa
- Avocado
- Hot sauce
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve hot with salsa, chopped cilantro, diced avocado, ranch dressing, or sour cream.
- 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).
- 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.
Tips & Variations
- For a milder version, remove all seeds and membranes from the jalapenos or substitute with canned green chiles.
- Add 1/4 cup cooked, crumbled bacon to the filling for an extra flavor boost.
- Flour tortillas can be substituted for corn if preferred, though they’ll have a different texture.
- To make ahead, prepare the filling and store in the refrigerator for up to 2 days before assembling and baking.
- For extra crispiness, flip the taquitos halfway through baking time.
- Air fryer option: Cook at 380°F for 8-10 minutes for an even crispier result.
Serving Suggestions
Serve these crispy taquitos with a variety of dipping options like sour cream, guacamole, salsa, or a zesty ranch dressing. For a complete meal, pair with a simple side salad dressed with lime vinaigrette or a serving of Mexican rice and beans.
These taquitos also make excellent appetizers for parties – simply cut them in half to create bite-sized portions that guests can easily enjoy while mingling.
Notes
- Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.
- To freeze, place cooled taquitos in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. Reheat in a 350°F oven for 15 minutes.
- For best results, use freshly shredded cheese rather than pre-packaged shredded cheese, which contains anti-caking agents.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a great time-saver and adds excellent flavor to these taquitos.
How do I keep my corn tortillas from cracking when rolling?
Make sure to warm them properly before rolling. If they’re still cracking, try wrapping a stack in damp paper towels before microwaving for 30 seconds.
Can I make these in advance for a party?
Yes! You can assemble them earlier in the day, cover with plastic wrap, and refrigerate. Add about 3-5 minutes to the baking time if cooking from cold.
How spicy are these taquitos?
With the seeds and membranes removed, the jalapenos provide a mild to medium heat. Adjust the amount based on your preference or substitute with milder peppers.
[recipe_card]
