If you love bold flavors wrapped up in a crispy, handheld delight, then the Jalapeno Popper Chicken Taquitos Recipe is going to be your new best friend. Imagine tender, shredded chicken mixed with creamy cheeses, zesty jalapenos, and just the right blend of spices, all rolled into golden, crunchy taquitos that scream comfort and excitement at the same time. Whether you’re feeding a crowd or just craving something fun and flavorful, this recipe hits all the right notes with every bite.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a perfect role to build that unforgettable jalapeno popper chicken taquitos flavor. From the creamy cheeses to the spices, every component adds texture, zest, or richness that makes this dish truly shine.
- Boneless, skinless chicken breasts: The lean protein base that becomes tender and easy to shred, soaking up all those delicious seasonings.
- Olive oil: Vital for sautéing the aromatics and brushing on the taquitos before baking for that beautiful golden finish.
- Chopped onion: Adds a mild sweetness and depth to the filling’s flavor.
- Minced garlic: Gives a fragrant punch that wakes up every other ingredient.
- Jalapenos: The star spice providing that signature heat—adjust the amount to suit your preference for a mild to fiery kick.
- Cream cheese: Softened to creamy perfection, it binds the filling and adds the lusciousness of a classic jalapeno popper.
- Shredded cheddar cheese: Sharp and melty, it offers that unmistakable cheesy pop flavor.
- Shredded Monterey Jack cheese: Smooth and mild, rounds out the cheese blend beautifully.
- Mayonnaise: Adds moisture and a subtle tang, making the filling extra creamy.
- Chopped cilantro: Brightens the filling with a fresh, herbal note.
- Chili powder, cumin, garlic powder: These spices bring warmth and depth, perfectly balancing the heat of the jalapenos.
- Salt and pepper: Basic seasonings that elevate all the flavors.
- Corn tortillas: The crispy, crunchy wrapping that holds everything together.
- Vegetable oil: For frying the taquitos to crispy, golden perfection.
- Sour cream, guacamole, salsa, chopped cilantro, and diced tomatoes: Ideal toppings and sides to punch up the flavor and add freshness.
How to Make Jalapeno Popper Chicken Taquitos Recipe
Step 1: Cook and Shred the Chicken
Start by cooking your chicken either by boiling or baking until it’s perfectly cooked through and tender. Once cooled, shredding the chicken is the secret to that melt-in-your-mouth texture that lets every bite soak up all the creamy, spicy goodness we’ll add next.
Step 2: Sauté the Aromatics
Heat olive oil in a skillet and soften the chopped onions. Toss in the minced garlic and diced jalapenos to infuse the oil with fresh, spicy excitement. This step builds the fragrant base of your filling that feels like it’s straight from a cozy kitchen.
Step 3: Mix the Filling Ingredients
In a large bowl, combine shredded chicken, sautéed aromatics, softened cream cheese, cheddar, Monterey Jack, mayonnaise, and cilantro. Sprinkle in chili powder, cumin, garlic powder, salt, and pepper, then mix everything thoroughly. This blend is the heart of the Jalapeno Popper Chicken Taquitos Recipe, delivering creamy, spicy, and cheesy layers all at once.
Step 4: Chill the Filling (Optional)
Pop the mixture into the fridge for about 30 minutes if you want it to firm up a bit and be easier to handle when filling the tortillas. This step also lets the flavors marry wonderfully.
Step 5: Prepare the Tortillas
Warm the corn tortillas so they become flexible and less likely to crack when you roll them up. You can microwave them wrapped in a damp paper towel, bake them wrapped in foil, or warm them on a skillet.
Step 6: Fill and Roll the Taquitos
Spoon about 2-3 tablespoons of filling onto each tortilla’s center and roll tightly. Secure with a toothpick if needed. Each roll is basically a handheld bundle of spicy, cheesy happiness waiting to be fried.
Step 7: Fry the Taquitos
Heat vegetable oil to 350°F (175°C) and fry a few taquitos at a time until golden brown and crisp—about 2-3 minutes per side. Draining them on paper towels afterward helps keep them perfectly crispy without excess oil.
Step 8: Bake for Extra Crispiness
Place the fried taquitos on a baking sheet, brush lightly with olive oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through. This step ensures every inch is crispy and delicious, sealing in all the flavors.
How to Serve Jalapeno Popper Chicken Taquitos Recipe
Garnishes
Top your taquitos with dollops of sour cream, fresh guacamole, some vibrant salsa, chopped cilantro, and diced tomatoes. These garnishes bring refreshing, cooling contrasts to the warm, cheesy spiciness. They turn the dish into an irresistible flavor party on your plate.
Side Dishes
Serve alongside a simple Mexican rice or a crisp salad with lime vinaigrette to round out the meal. Beans, whether refried or black, also pair wonderfully and keep with the fiesta vibes of jalapeno popper chicken taquitos.
Creative Ways to Present
Try stacking taquitos in a basket lined with colorful taco-themed paper for a casual party vibe or arrange them fan-like on a platter with small bowls of dips for a chic appetizer display. Wrapping each in parchment paper tied with a thin ribbon can also turn them into cute party favors or lunchbox treats.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover taquitos in an airtight container in the fridge for up to 3 days. They keep their crispy texture quite well if you reheat them properly.
Freezing
You can freeze the rolled but uncooked taquitos by placing them on a baking sheet to freeze individually, then transferring them to a freezer bag. Freeze for up to 2 months. When ready, fry or bake them from frozen—no thawing needed, just add a couple of minutes to cooking time.
Reheating
For crispiest results, reheat in a hot oven or air fryer at 375°F (190°C) for 5-7 minutes until warmed through and crunchy again. Avoid microwaving if you want to keep that perfect texture, as it can make them soggy.
FAQs
Can I make the filling spicier?
Absolutely! If you love heat, keep the jalapeno seeds or add a little diced serrano pepper. A dash of cayenne pepper can also kick things up nicely.
Is there a way to bake the taquitos instead of frying?
Yes! After rolling, place the taquitos seam-side down on a baking sheet, brush with olive oil, and bake at 400°F (200°C) about 15-20 minutes, flipping halfway for even crispiness.
Can I use flour tortillas instead of corn?
Corn tortillas are traditional and get extra crispy, but flour tortillas work well too and are a bit more pliable, which can make rolling easier.
How do I shred cooked chicken quickly?
Use two forks to pull the chicken apart, or toss cooked chicken breasts in a stand mixer fitted with the paddle attachment on low speed for about 30 seconds.
What dips go best with these taquitos?
Sour cream, guacamole, and salsas are classics, but try a chipotle ranch or a creamy cilantro-lime dip for something a little different and just as delicious.
Final Thoughts
Ready to impress your family or friends with something irresistibly cheesy, spicy, and crispy? This Jalapeno Popper Chicken Taquitos Recipe is a guaranteed crowd-pleaser that’s fun to make and even better to eat. Give it a try and watch these little taquitos disappear fast—they just might become your next favorite comfort food!
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Jalapeno Popper Chicken Taquitos Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 20 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Description
Jalapeno Popper Chicken Taquitos are a crispy, cheesy, and spicy handheld treat combining juicy shredded chicken, creamy cheeses, and diced jalapenos wrapped in corn tortillas and fried to golden perfection. Served with classic dips like sour cream, guacamole, and salsa, these taquitos make for a crowd-pleasing appetizer or snack that’s easy to prepare.
Ingredients
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 Assembly and Frying
- 16–20 corn tortillas (6-inch size)
- Vegetable oil, for frying (about 2-3 cups)
For 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 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 20-25 minutes or use leftover cooked chicken.
- Shred the Chicken: Allow the cooked chicken to cool enough to handle, then shred it using two forks or a stand mixer with a paddle attachment on low speed.
- 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 cheese, Monterey Jack cheese, mayonnaise, and chopped cilantro together.
- Season the Filling: Add chili powder, cumin, garlic powder, salt, and pepper. Stir until everything is well combined. Taste and adjust seasonings if needed.
- Chill the Filling (Optional): Refrigerate the filling for about 30 minutes to make it easier to handle when filling tortillas.
- Warm the Tortillas: Wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds until warm and pliable, or bake wrapped in foil at 350°F (175°C) for 10-15 minutes, or heat each one in a dry skillet for 15-20 seconds per side.
- Fill the Tortillas: Place roughly 2-3 tablespoons of the chicken filling in the center of each warmed tortilla.
- Roll the Taquitos: Tightly roll the tortilla around the filling starting from one end. Secure with a toothpick if needed.
- Repeat: Continue filling and rolling the remaining tortillas until all the filling is used.
- Heat the Oil: Pour 2-3 inches of vegetable oil into a deep, heavy-bottomed pot or deep fryer. Heat over medium-high to 350°F (175°C).
- Fry the Taquitos: Carefully place a few taquitos into the hot oil without overcrowding. Fry for 2-3 minutes per side until golden brown and crispy.
- Drain the Taquitos: Remove taquitos with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
- Repeat: Continue frying remaining taquitos in batches until all are cooked.
- Remove Toothpicks (If Used): Carefully remove any toothpicks 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 fried taquitos seam-side down on the baking sheet.
- Brush with Oil: Lightly brush the taquitos with olive oil or cooking spray for extra crispiness.
- Bake: Bake in the oven for 15-20 minutes, flipping halfway through to ensure even crisping until golden brown.
Notes
- Adjust the jalapenos quantity based on your desired spice level, or substitute with milder peppers if preferred.
- Chilling the filling makes it easier to roll the taquitos without the filling spilling out.
- Warming tortillas properly prevents cracking when rolling.
- Frying gives the best crispy texture, but baking the taquitos after frying enhances crunchiness and ensures they are fully cooked.
- Serve taquitos with sour cream, guacamole, salsa, and additional chopped cilantro for best flavor.
- Use toothpicks to secure wraps during frying for neat presentation but remember to remove before eating.
- Leftover chicken can be substituted to speed up preparation.
