Description
Deliciously crispy Chicken Pepper Jack Taquitos baked to golden perfection, filled with tender shredded chicken, spicy Pepper Jack cheese, and a blend of flavorful spices. Perfect as an appetizer or snack, these taquitos are served with salsa, sour cream, or guacamole for a tasty Mexican-inspired treat.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded Pepper Jack cheese
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
Taquitos
- 8-10 small flour or corn tortillas
- 2 tablespoons vegetable oil for brushing
For Serving
- Salsa
- Sour cream
- Guacamole
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and lightly grease a baking sheet to prevent sticking and ensure even baking.
- Mix Filling: In a large bowl, combine the shredded chicken, Pepper Jack cheese, chopped onion, cilantro, chili powder, garlic powder, cumin, and salt. Mix well to evenly distribute the flavors.
- Assemble Taquitos: Lay out a tortilla and place about 2-3 tablespoons of the chicken mixture along one edge. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet to prevent unrolling.
- Repeat: Repeat the rolling process with the remaining tortillas and filling, arranging all taquitos seam-side down on the baking sheet.
- Brush with Oil: Lightly brush the tops of the taquitos with vegetable oil to help them crisp up beautifully while baking.
- Bake: Bake the taquitos in the preheated oven for 12-15 minutes or until they are golden brown and crispy.
- Optional Broiling: For extra crispiness, broil the taquitos for an additional 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Serve: Serve the hot taquitos with your choice of salsa, sour cream, or guacamole for dipping and extra flavor.
Notes
- For extra crispiness, broil the taquitos for 1-2 minutes after baking.
- To prevent corn tortillas from cracking, warm them in a dry skillet for 20 seconds per side before rolling.
- Use corn tortillas for a gluten-free option.
