Jalapeno Popper Chicken Taquitos Recipe

Introduction

Jalapeno Popper Chicken Taquitos combine creamy, spicy filling with crispy corn tortillas for a delicious and easy-to-make snack or meal. These taquitos bring together bold flavors inspired by jalapeno poppers in a handheld, crunchy package that’s sure to please any crowd.

Ingredients

• 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 your 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
• 16-20 corn tortillas (6-inch size)
• Vegetable oil, for frying (about 2-3 cups)
• Sour cream, for serving
• Guacamole, for serving
• Salsa, for serving
• Chopped cilantro, for garnish
• Diced tomatoes, for garnish

Instructions

1. Step 1: Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Alternatively, bake at 375°F (190°C) for 20-25 minutes or use leftover cooked chicken.
2. Step 2: Once cooled, shred the chicken using two forks or a stand mixer with a paddle attachment on low speed.
3. Step 3: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and diced jalapenos; cook another minute until fragrant.
4. Step 4: In a large bowl, combine shredded chicken, sautéed onion, garlic, and jalapenos. Add cream cheese, cheddar, Monterey Jack, mayonnaise, and chopped cilantro.
5. Step 5: Season the mixture with chili powder, cumin, garlic powder, salt, and pepper. Mix well and adjust seasoning to taste.
6. Step 6: (Optional) Chill the filling for about 30 minutes to make it easier to handle.
7. Step 7: Warm the tortillas by wrapping a stack in a damp paper towel and microwaving for 30-60 seconds, or heating in a skillet or oven until flexible.
8. Step 8: Place 2-3 tablespoons of filling in the center of each warm tortilla.
9. Step 9: Roll the tortilla tightly around the filling, securing with a toothpick if needed.
10. Step 10: Repeat with remaining tortillas and filling.
11. Step 11: Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
12. Step 12: Fry the taquitos in batches, 2-3 minutes per side, until golden brown and crispy.
13. Step 13: Drain fried taquitos on a wire rack lined with paper towels to remove excess oil.
14. Step 14: Remove toothpicks before serving, if used.
15. Step 15: Preheat oven to 400°F (200°C) and lightly grease a baking sheet.
16. Step 16: Arrange rolled taquitos seam-side down on the baking sheet and brush lightly with olive oil or cooking spray.
17. Step 17: Bake for 15-20 minutes, flipping halfway through, until taquitos are evenly golden and crispy.

Tips & Variations

• For a milder flavor, reduce the amount of jalapeno or remove all seeds before dicing.
• Use rotisserie chicken or leftover shredded chicken to save time.
• Try baking the taquitos instead of frying for a lighter version.
• Add chopped cooked bacon to the filling for extra smoky flavor.
• Serve with your favorite dipping sauces like sour cream, guacamole, or salsa for variety.

Storage

Store leftover cooked taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, the filling can be prepared a day ahead and stored in the refrigerator. Chilling the filling also makes it easier to handle when rolling the tortillas.

What if I don’t have corn tortillas?

You can use flour tortillas as a substitute, though the texture and flavor will differ slightly. Warm them until pliable before rolling to avoid cracking.

Jalapeno Popper Chicken Taquitos Recipe

Print Recipe

★★★★★

4.5 from 145 reviews

These Jalapeno Popper Chicken Taquitos combine tender shredded chicken with creamy cheeses, spicy jalapenos, and flavorful seasonings wrapped in crispy corn tortillas. Fried to golden perfection and finished in the oven, they make for a deliciously spicy and cheesy appetizer or meal that’s easy to prepare and sure to impress.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 16–20 taquitos 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and 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 your 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

Taquitos and Frying

• 16–20 corn tortillas (6-inch size)
• Vegetable oil, for frying (about 2-3 cups)

Serving Suggestions

• Sour cream
• Guacamole
• Salsa
• Chopped cilantro
• Diced tomatoes

Instructions

1. Cook the Chicken: Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the chicken is cooked through and no longer pink inside. Alternatively, bake the chicken at 375°F (190°C) for about 20-25 minutes, or use leftover cooked chicken or rotisserie chicken.
2. Shred the Chicken: Once the chicken is cool enough to handle, shred it using two forks or a stand mixer with the paddle attachment on low speed.
3. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and diced jalapenos and cook for another minute, until fragrant.
4. Combine the Ingredients: In a large bowl, combine the shredded chicken, sautéed onion, garlic, and jalapenos. Add the softened cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, and chopped cilantro.
5. Season the Filling: Add the chili powder, cumin, garlic powder, salt, and pepper to the bowl. Mix everything together until well combined. Taste and adjust seasonings as needed.
6. Chill the Filling (Optional): Chill the filling for about 30 minutes in the refrigerator to make it easier to work with.
7. Warm the Tortillas: Wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds, or until they are warm and flexible. Alternatively, wrap a stack of tortillas in foil and bake at 350°F (175°C) for about 10-15 minutes, or heat each tortilla individually in a dry skillet over medium heat for about 15-20 seconds per side, until softened.
8. Fill the Tortillas: Place about 2-3 tablespoons of the chicken filling in the center of each warmed tortilla.
9. Roll the Taquitos: Tightly roll each tortilla around the filling, starting from one end and rolling towards the other. Secure the rolled taquito with a toothpick, if needed.
10. Repeat: Continue filling and rolling the remaining tortillas until all the filling is used.
11. Heat the Oil: Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C).
12. Fry the Taquitos: Carefully place a few taquitos into the hot oil, being careful not to overcrowd the pot. Fry for about 2-3 minutes per side, or until they are golden brown and crispy.
13. Drain the Taquitos: Remove the fried taquitos from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
14. Repeat: Continue frying the remaining taquitos in batches until they are all cooked.
15. Remove Toothpicks (If Used): If you used toothpicks to secure the taquitos, carefully remove them before serving.
16. Preheat Oven: Preheat your oven to 400°F (200°C).
17. Prepare Baking Sheet: Lightly grease a baking sheet with cooking spray.
18. Arrange Taquitos: Place the rolled taquitos on the prepared baking sheet, seam-side down.
19. Brush with Oil: Lightly brush the taquitos with olive oil or cooking spray.
20. Bake: Bake for 15-20 minutes, or until the taquitos are golden brown and crispy. Flip them halfway through baking to ensure even cooking.

Notes

• Adjust jalapeno quantity based on your tolerance for spice to make the taquitos milder or spicier.
• Chilling the filling before assembling helps make rolling easier and the filling less sticky.
• You can use rotisserie chicken or leftover cooked chicken to save time.
• For extra crispy taquitos, make sure the oil is hot enough before frying and avoid overcrowding the pot.
• If you want to reduce oil absorption, drain the fried taquitos on a wire rack rather than paper towels alone.
• Serving suggestions include sour cream, guacamole, salsa, chopped cilantro, and diced tomatoes for added freshness and flavor.

Keywords: Jalapeno popper chicken taquitos, spicy chicken taquitos, cheesy chicken appetizers, Mexican chicken recipes, fried taquitos, jalapeno chicken snacks