Description
Jalapeno Popper Chicken Taquitos are crispy, golden rolled tortillas filled with a spicy and creamy chicken mixture inspired by jalapeno poppers. This easy-to-make recipe combines tender shredded chicken with cream cheese, cheddar, Monterey Jack, jalapenos, and aromatic spices, then the taquitos are fried to perfection and optionally baked for extra crispiness. Served with sour cream, guacamole, salsa, and fresh toppings, these taquitos make a delicious appetizer or snack for gatherings and parties.
Ingredients
Scale
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
Taquito Assembly
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill the Filling (Optional): Chill the filling for about 30 minutes in the refrigerator to make it easier to work with.
- 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.
- Fill the Tortillas: Place about 2-3 tablespoons of the chicken filling in the center of each warmed tortilla.
- 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.
- Repeat: Continue filling and rolling the remaining tortillas until all the filling is used.
- 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).
- 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.
- 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.
- Repeat Frying: Continue frying the remaining taquitos in batches until they are all cooked.
- Remove Toothpicks (If Used): If you used toothpicks to secure the taquitos, carefully remove them before serving.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Baking Sheet: Lightly grease a baking sheet with cooking spray.
- Arrange Taquitos: Place the rolled taquitos on the prepared baking sheet, seam-side down.
- Brush with Oil: Lightly brush the taquitos with olive oil or cooking spray.
- 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
- You can adjust the number of jalapenos to control the heat level to your preference.
- Chilling the filling before assembly helps the mixture firm up, making it easier to roll the taquitos.
- Warming the tortillas before filling prevents them from cracking while rolling.
- For a healthier version, you can bake the taquitos instead of frying, but frying yields the best crispy texture.
- Be careful when frying; do not overcrowd the pot to maintain oil temperature and crispy results.
- Remove toothpicks before eating to avoid injury.
- Serve with sour cream, guacamole, salsa, and fresh cilantro for best flavor.
