Description
Jalapeno Popper Chicken Taquitos are crispy, golden rolled tortillas stuffed with a spicy, creamy chicken filling inspired by classic jalapeno popper flavors. These easy-to-make taquitos are perfect as a snack or appetizer, combining tender shredded chicken, cream cheese, cheddar, jalapeno peppers, and aromatic spices, all fried or baked to perfection and served with delicious dipping sauces like sour cream, guacamole, and salsa.
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 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)
Optional Garnishes and Serving
- Sour cream
- Guacamole
- Salsa
- Chopped cilantro
- Diced tomatoes
Instructions
- Cook the Chicken: Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes until chicken is fully cooked and no longer pink in the center. Alternatively, bake chicken at 375°F (190°C) for 20-25 minutes or use pre-cooked chicken.
- Shred the Chicken: Once cool enough to handle, shred the chicken using two forks or a stand mixer on low speed with a paddle attachment.
- 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 another minute until fragrant.
- Combine the Ingredients: In a large bowl, mix shredded chicken, sautéed onion, garlic, jalapenos, softened cream cheese, cheddar, Monterey Jack, mayonnaise, and chopped cilantro.
- Season the Filling: Add chili powder, cumin, garlic powder, salt, and pepper. Stir until everything is well combined. Taste and adjust seasoning as needed.
- Chill the Filling (Optional): Refrigerate the filling for about 30 minutes to firm up, making it easier to work with.
- Warm the Tortillas: Wrap tortillas in a damp paper towel and microwave for 30-60 seconds until warm and flexible. Alternatively, warm in the oven at 350°F (175°C) for 10-15 minutes wrapped in foil, or heat individually in a dry skillet for 15-20 seconds per side.
- Fill the Tortillas: Spoon 2-3 tablespoons of the chicken filling into the center of each warm tortilla.
- Roll the Taquitos: Tightly roll each tortilla around the filling from one end to the other. Secure with toothpicks if needed.
- Repeat: Continue filling and rolling all tortillas until the filling is used up.
- Heat the Oil: Pour 2-3 inches of vegetable oil into a heavy-bottomed pot or deep fryer. Heat over medium-high heat to 350°F (175°C).
- Fry the Taquitos: Carefully place a few taquitos into the hot oil, avoiding overcrowding. Fry 2-3 minutes per side until crispy and golden brown.
- Drain the Taquitos: Remove taquitos with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
- Repeat Frying: Continue frying remaining taquitos in batches until all are cooked.
- Remove Toothpicks: If toothpicks were used, carefully remove before serving.
- Preheat Oven: Set oven to 400°F (200°C).
- Prepare Baking Sheet: Lightly grease a baking sheet with cooking spray.
- Arrange Taquitos: Place taquitos seam-side down on the baking sheet.
- Brush with Oil: Lightly brush taquitos with olive oil or cooking spray.
- Bake: Bake for 15-20 minutes, flipping halfway, until golden brown and crispy.
Notes
- Adjust the number of jalapenos to your preferred spice level.
- Chilling the filling before rolling helps prevent the mixture from spilling.
- Warming tortillas prevents cracking when rolling.
- If baking instead of frying, the taquitos will be slightly less greasy but still crispy.
- Remove toothpicks before serving to avoid any choking hazard.
- Serve with sour cream, guacamole, salsa, or fresh diced tomatoes for added flavor.
