Cheesy Jalapeño Popper Chicken Taquitos
User Reviews
5
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Prep Time
20 mins
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Cook Time
6 hrs 12 mins
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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
Description
This recipe starts by slow cooking chicken breasts with cream cheese, chopped jalapeños, garlic powder, cumin, salt, and cilantro until tender and flavorful. The meat is shredded and mixed with the cooking liquid to create a creamy, spicy filling that balances heat and richness. Soft flour tortillas are softened and filled with the chicken mixture, topped with Monterey Jack cheese and additional sliced jalapeños.
Taquitos are rolled tightly and baked at high heat to crisp the tortilla edges and melt the cheese, producing a crunchy outer layer with a moist, cheesy interior. Options for frying or air frying provide different textures: frying yields a more crisp, golden shell; baking or air frying offers a lighter finish.
An avocado cilantro ranch sauce made from ripe avocado, fresh cilantro, lime juice, and prepared ranch dressing is served alongside to add cool creaminess and herbaceous brightness. These taquitos work well as an appetizer or main dish for gatherings or casual meals.
For extra crispiness, fry taquitos in hot oil until golden, about 3 minutes total, turning once.The recipe yields about 16 taquitos, serving roughly four people with four each.Reduced sodium chicken broth replaces water for added flavor in the slow cooker.Flour tortillas are used for softness, but corn tortillas can also be substituted.Chicken filling can potentially be made in an Instant Pot, though timing is untested.To bake, heat taquitos in a 450°F oven for 9-10 minutes, flip, then bake an additional 3-5 minutes.For air frying, cook at 400°F for about 12 minutes, flipping halfway, in batches if needed to avoid overcrowding.
Ingredients
Chicken taquitos
- 3-4 chicken breast boneless skinless
- 1/2 cup chicken broth reduced sodium
- 8 oz cream cheese full fat works best
- 1/3 cup pickled or jarred jalapeño roughly chopped, sliced
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp cumin ground
- 1/4 cup chopped cilantro optional, fresh
- 16 flour tortilla soft, taco-sized
- 1 1/2 cups Monterey jack cheese or use your favorite, shredded
- jalapeno pepper optional - to add to the rolled up taquitos, additional, sliced
Avocado Cilantro Ranch
- 1 medium avocado pitted and chopped
- handful cilantro about 1 cup, fresh
- 1 Tbsp lime juice fresh is best
- 1 cup ranch dressing prepared
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
- For extra crispiness, fry taquitos in hot oil until golden, about 3 minutes total, turning once.
- The recipe yields about 16 taquitos, serving roughly four people with four each.
- Reduced sodium chicken broth replaces water for added flavor in the slow cooker.
- Flour tortillas are used for softness, but corn tortillas can also be substituted.
- Chicken filling can potentially be made in an Instant Pot, though timing is untested.
- To bake, heat taquitos in a 450°F oven for 9-10 minutes, flip, then bake an additional 3-5 minutes.
- For air frying, cook at 400°F for about 12 minutes, flipping halfway, in batches if needed to avoid overcrowding.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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