Description
These Crunchy Chicken Fajita Taquitos combine tender, seasoned chicken and sautéed bell peppers and onions wrapped in small flour tortillas, baked to golden, crispy perfection. They make a delicious and fun appetizer or main dish, ideal for family meals or entertaining guests with a Tex-Mex twist.
Ingredients
Scale
Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts, cut into small thin strips
- 2 medium onions, sliced
- 2 medium bell peppers (any color), thinly sliced
- 2 tablespoons fajita seasoning, divided
- 3 tablespoons butter, divided
Assembly
- 12 small flour tortillas
- 1 cup Mexican cheese blend, shredded
- ¼ cup butter, melted
Instructions
- Prep the oven: Preheat your oven to 400°F (204°C). Lightly brush a 9×13-inch baking dish with the melted butter to prevent sticking and add flavor.
- Cook the chicken: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken strips and season with half of the fajita seasoning. Cook for about 5 minutes until the chicken is cooked through, with a slight char but not burned. Remove the chicken from the skillet and wipe the skillet clean.
- Cook the veggies: Add the remaining 2 tablespoons of butter to the skillet and melt. Add the sliced onions and bell peppers, season with the remaining fajita seasoning, and sauté for 2-3 minutes until the onions become translucent and the peppers soften.
- Assemble the taquitos: Place a tortilla flat on a cutting board. Add a portion of the chicken and vegetable mixture, then sprinkle a couple of tablespoons of shredded Mexican cheese on top. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with all tortillas. Brush the tops of the rolled taquitos generously with the melted butter.
- Bake: Place the baking dish in the preheated oven and bake for about 15 minutes or until the tortillas are golden brown. If they need more color, switch to broil and broil for 1-2 minutes—watching carefully to avoid burning—to achieve a crispy, golden finish.
- Ready to serve: Remove from the oven and serve the taquitos hot with your choice of salsa and sour cream for dipping.
Notes
- Use small flour tortillas for easy rolling and crisp taquitos.
- Keep an eye on the broiler to prevent burning during the final crisping step.
- Fajita seasoning can be homemade or store-bought; adjust salt accordingly.
- Serve with salsa, guacamole, or sour cream for extra flavor and creaminess.
- Leftover taquitos store well in the refrigerator for up to 3 days and can be reheated in the oven for crispiness.
