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
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
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.
