Description
Jalapeno Popper Chicken Taquitos are crispy, golden rolled tortillas filled with a creamy and spicy mixture of shredded chicken, jalapenos, cream cheese, and cheddar. Perfectly seasoned with chili powder and cumin, these taquitos offer a delicious blend of flavors inspired by classic jalapeno poppers, ideal as a party appetizer or a flavorful snack.
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
For Rolling and Frying
- 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 chicken breasts in a large pot, cover with water, bring to a boil. Reduce heat and simmer for 15-20 minutes until cooked through and no longer pink inside. Alternatively, bake at 375°F (190°C) for 20-25 minutes or use leftover/rotisserie chicken.
- Shred the Chicken: Once cool enough to handle, shred the chicken using two forks or a stand mixer on low speed.
- Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add garlic and diced jalapenos, cook another minute until fragrant.
- Combine the Ingredients: In a large bowl, mix shredded chicken with sautéed onion, garlic, and jalapenos. Add cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, and chopped cilantro.
- Season the Filling: Add chili powder, cumin, garlic powder, salt, and pepper. Mix well and adjust seasoning to taste.
- Chill the Filling (Optional): Refrigerate filling for about 30 minutes to make it easier to handle.
- Warm the Tortillas: Wrap tortillas in a damp paper towel and microwave 30-60 seconds until flexible, or warm in oven at 350°F (175°C) for 10-15 minutes, or heat in a dry skillet for 15-20 seconds per side.
- Fill the Tortillas: Spoon about 2-3 tablespoons of filling onto the center of each tortilla.
- Roll the Taquitos: Roll tortillas tightly around filling from one end to the other, securing with toothpicks if needed.
- Repeat: Continue filling and rolling with remaining tortillas and filling.
- Heat the Oil: Pour 2-3 inches of vegetable oil into a heavy-bottomed pot or deep fryer. Heat over medium-high heat to 350°F (175°C).
- Fry the Taquitos: Carefully place a few taquitos in hot oil without overcrowding. Fry 2-3 minutes per side until golden brown and crispy.
- Drain the Taquitos: Remove fried taquitos with slotted spoon and drain on wire rack lined with paper towels.
- Repeat: Fry remaining taquitos in batches.
- Remove Toothpicks (If Used): Carefully remove toothpicks before serving.
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare Baking Sheet: Lightly grease a baking sheet with cooking spray.
- Arrange Taquitos: Place rolled taquitos seam-side down on the baking sheet.
- Brush with Oil: Lightly brush taquitos with olive oil or cooking spray.
- Bake: Bake for 15-20 minutes, flipping halfway, until golden brown and crispy.
Notes
- Adjust jalapeno quantity based on spice preference.
- Chilling the filling helps make rolling easier and less messy.
- Warming tortillas prevents cracking during rolling.
- Frying yields extra crispy taquitos, but baking is a lighter alternative.
- Remove toothpicks before serving to avoid any choking hazards.
- Serve with sour cream, guacamole, salsa, chopped cilantro, and diced tomatoes for extra flavor.
