Crunchy taquitos filled with spicy jalapeños, creamy cheese, and shredded chicken—perfect for appetizers, game days, or a flavorful dinner.

Why You’ll Love This Recipe

• Easy to assemble and bake or air-fry

• Creamy, spicy, cheesy, and loaded with texture

• Great for parties or weeknight fun

• Customizable with tortillas, protein, and spice level

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

• 2 cups shredded cooked chicken (rotisserie or pre-cooked)

• 8 oz cream cheese, softened

• ½ cup shredded cheddar cheese

• ½ cup shredded Monterey Jack cheese

• 3–4 jalapeños, seeds removed and finely diced

• 2 green onions, finely chopped

• 2 cloves garlic, minced

• ½ tsp salt

• ¼ tsp black pepper

For the taquitos:

• 16–20 corn or flour tortillas

• 2 Tbsp oil or cooking spray

To serve (optional):

• Ranch dressing, sour cream, salsa, diced avocado, cilantro

Directions

1. Preheat: Oven to 425 °F (or air fryer to 350 °F). Line a baking sheet with parchment paper.

2. Make filling: In a bowl, combine chicken, cream cheese, both cheeses, jalapeños, green onions, garlic, salt, and pepper.

3. Warm tortillas: If using corn, wrap in a damp towel and microwave ~1 minute to soften.

4. Assemble taquitos: Spoon ~2–3 Tbsp filling down center of each tortilla. Roll tightly and place seam-side down on the baking sheet.

5. Cook:

   • Oven: Brush or spray with oil. Bake 14–18 minutes until golden and crisp; broil 2–3 minutes if extra crunchy.

   • Air fryer: Spray and air fry 6–8 minutes until crispy.

   • Pan-fry: Heat 2 Tbsp oil in a skillet; cook 2–3 minutes per side until golden.

6. Serve: Garnish with cilantro and avocado. Offer ranch, sour cream, salsa for dipping.

Servings and timing

Servings: Makes about 16–20 taquitos (serves 4–5)
Prep time: 15 minutes
Cook time: 15 minutes
Total time: ~30 minutes

Variations

• Use corn or flour tortillas based on preference

• Adjust jalapeños for mild to fiery heat

• Use pepper jack or smoked cheese for bold flavor

• Try in air fryer, oven, or skillet based on kitchen setup

Storage/Reheating

Store in an airtight container in the fridge for up to 3 days.
To reheat: Bake at 375 °F for 4–5 minutes or microwave briefly (less crisp). Air-fryer 2–3 minutes at 400 °F restores crunch.

FAQs

Can I make them ahead or freeze?

Yes—assemble and freeze on a tray, then store in a freezer bag up to 3 months. Bake directly from frozen, adding a few extra minutes.

What tortillas work best?

Both corn and flour work. Soften corn tortillas first to prevent cracking.

Are these gluten-free?

Use corn tortillas and ensure your creams and spices are gluten-free labeled.

How spicy are they?

Usually mild to moderate. Keep jalapeño seeds for more heat or leave them out for gentle flavor.

Melted cheese or filling spill issues?

Don’t overfill; roll tightly and place seam-side down to keep fillings contained.

Can I use leftover chicken?

Absolutely—rotisserie or leftover chicken works great.

What to serve with taquitos?

Ranch or sour cream, salsa, guacamole, pico de gallo, or cilantro-lime rice.

Can I bake both filling and taquitos together?

Yes—prep filling a couple days ahead, then assemble and bake fresh for best texture.

How to make them crispier?

Brush or spray with oil and broil briefly after baking.

Can I make it vegetarian?

Yes—swap chicken for mashed beans, cream cheese, and more veggies like corn or bell peppers.

Conclusion

Crispy Jalapeño Popper Chicken Taquitos deliver bold flavor with a creamy, spicy chicken filling wrapped in a crunchy shell. Easy to make, crowd-pleasing, and customizable, they’re perfect for any occasion—baked, air-fried, or pan-fried to golden perfection.

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