Cheesy Jalapeño Popper Chicken Taquitos
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
6 hrs 20 mins
-
Total Time
6 hrs 32 mins
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Servings
4 servings
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Calories
1274 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Cheesy Jalapeño Popper Chicken Taquitos
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Creamy jalapeño studded chicken filling is rolled up with cheese in flour tortillas and baked until crispy!
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Ingredients
Chicken taquitos
- 3-4 boneless skinless chicken breasts
- 1/2 cup reduced sodium chicken broth
- 8 oz cream cheese full fat works best
- 1/3 cup pickled or jarred Sliced Jalapenos roughly chopped
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1/4 cup chopped fresh cilantro optional
- 16 soft taco-sized flour tortillas
- 1 1/2 cups shredded Monterey jack cheese or use your favorite
- additional jalapeño slices optional - to add to the rolled up taquitos
Avocado Cilantro Ranch
- 1 medium avocado pitted and chopped
- handful fresh cilantro about 1 cup
- 1 Tbsp lime juice fresh is best
- 1 cup Prepared ranch dressing
Instructions
Slow cook jalapeño popper chicken
- Add chicken, chicken broth, cream cheese, chopped jalapeños, garlic powder, salt, cumin and chopped cilantro (if using) to slow cooker. Cover and cook on low for 6-8 hours or on high 3-4 hours.
Shred chicken
- Shred chicken, then return to the slow cooker with the liquid and stir to mix well.
Prepare to bake
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper and lightly spray with cooking spray.
Assemble taquitos
- Heat tortillas in the microwave for a few seconds to soften them up (this makes them easier to roll).
- Place about 2 1/2 - 3 Tbsp of the chicken filling in a line on one tortilla. Top with a sprinkle of Monterey jack cheese and a couple of jalapeño slices (if using). Starting with the bottom edge, roll the tortilla up towards the top, rolling it up into a cigar-like log shape.
- Place taquito on prepared baking sheet and repeat with remaining tortillas, filling, and cheese. Lightly spray with cooking spray.
Bake
- Bake for 12-14 minutes until cheese is melted and tortillas begin to brown.
- If you'd prefer a crispier taquito, broil them for a couple of minutes, just be careful not to let them burn.
Make avocado cilantro ranch
- While the taquitos are baking, add avocado, cilantro, lime juice, and ranch dressing to a food processor or blender and blend until smooth.
Serve
- Serve garnished with minced cilantro, diced avocado and avocado cilantro ranch dressing if desired.
Notes
- Even Crispier Taquitos:
- Frying Directions:
- Air Fryer Directions:
- Recipe makes 16 taquitos (and could probably make a bit more, you'd just need more tortillas), and serves approximately 4 people (with each person having 4 taquitos).
- Original recipe called for water, which I like to replace with reduced sodium chicken broth, as reflected in this updated recipe.
- Corn tortillas can be used in place of flour.
- Chicken filling could probably be cooked in the Instant Pot, I just haven't tested it to tell you the specific cook time. If you experiment, let me know how it goes!
- Assemble taquitos as directed.
- Bake in a 450°F oven, for 9-10 minutes. Flip taquitos over and bake another 3-5 minutes until golden brown.
- Assemble taquitos as directed.
- Heat about 1/2 – 1 inch of vegetable, canola, avocado, or peanut oil in a large deep skillet, over MED heat.
- While the oil is heating up, add some paper towels to a baking sheet and top that with a wire cooling rack. Set this relatively near your stove.
- Test the oil by either using a candy/frying thermometer (you’re looking for 350°F), or tearing off a small piece of a flour tortilla and adding it to the oil.
- If the tortilla sinks to the bottom and doesn’t bubble, the oil isn’t ready yet. If it gets golden brown really quickly, the oil is too hot.
- When the oil is ready, add 4-5 taquitos at a time into the hot oil, seam side down. Fry for about 1 1/2 minutes per side, or 3 minutes total, until golden brown and crispy.
- Set aside on the cooling rack and repeat with any remaining taquitos.
- Assemble taquitos as directed.
- Air fry in a single layer at 400°F for about 12 minutes, turning over halfway through.
- If your air fryer basket won’t fit all 12 in a single layer without overcrowding, split the cooking process up into 2 batches.
Nutrition Information
Show Details
Calories
1274kcal
(64%)
Carbohydrates
73g
(24%)
Protein
63g
(126%)
Fat
81g
(125%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
21g
Monounsaturated Fat
23g
Trans Fat
0.02g
Cholesterol
219mg
(73%)
Sodium
2984mg
(124%)
Potassium
1331mg
(38%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Vitamin A
2576IU
(52%)
Vitamin C
14mg
(16%)
Calcium
599mg
(60%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1274 kcal
% Daily Value*
| Calories | 1274kcal | 64% |
| Carbohydrates | 73g | 24% |
| Protein | 63g | 126% |
| Fat | 81g | 125% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 219mg | 73% |
| Sodium | 2984mg | 124% |
| Potassium | 1331mg | 28% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 2576IU | 52% |
| Vitamin C | 14mg | 16% |
| Calcium | 599mg | 60% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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