Jalapeno Popper Chicken Taquitos: A Delicious & Easy Recipe

Jalapeno Popper Chicken Taquitos: Prepare to meet your new favorite appetizer, snack, or even quick weeknight dinner! Imagine the creamy, cheesy, spicy goodness of a jalapeno popper, perfectly combined with tender chicken and wrapped in a crispy, golden-brown tortilla. Sounds irresistible, right?

While the exact origins of the taquito are debated, these rolled tacos have deep roots in Mexican cuisine, evolving from simple street food to a beloved dish enjoyed worldwide. My version takes inspiration from the classic jalapeno popper, an American bar food staple known for its addictive combination of heat and creamy coolness.

What makes these Jalapeno Popper Chicken Taquitos so incredibly popular? It’s the perfect balance of flavors and textures. The slight kick from the jalapenos is beautifully tempered by the cream cheese and cheddar, while the juicy chicken adds a satisfying heartiness. And let’s not forget the satisfying crunch of the baked (or fried!) tortilla. They are incredibly easy to make, customizable to your spice preference, and always a crowd-pleaser. Whether you’re hosting a game day party or simply craving a flavorful and fun meal, these taquitos are guaranteed to be a hit!

this Recipe

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup pickled jalapenos, diced (more or less to taste)
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 16 small corn tortillas
• Cooking spray
• Optional: Sour cream, guacamole, salsa for serving

Preparing the Chicken Filling

Okay, let’s get started! The first thing we need to do is prepare the chicken filling. This is where all the delicious flavor comes from, so pay close attention!

1. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for about 6-8 minutes per side, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C). I always recommend using a meat thermometer to be sure!
2. Shred the Chicken: Once the chicken is cooked, remove it from the skillet and let it cool slightly. Then, using two forks, shred the chicken into small pieces. You can also use a stand mixer with the paddle attachment on low speed to shred the chicken quickly and easily. Just be careful not to over-shred it!
3. Combine the Filling Ingredients: In a large bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, Monterey Jack cheese, diced jalapenos, cilantro, and lime juice. Mix everything together until well combined. Make sure the cream cheese is fully incorporated so you don’t have any clumps. Taste the mixture and adjust the seasoning as needed. If you want it spicier, add more jalapenos! If you want it cheesier, add more cheese! It’s all up to you.

Warming the Tortillas

Now, let’s get those tortillas ready. This step is crucial because warm tortillas are much more pliable and less likely to crack when you roll them. Trust me, you don’t want cracked tortillas!

1. Microwave Method: The easiest way to warm the tortillas is in the microwave. Stack the tortillas and wrap them in a damp paper towel. Microwave for about 30-60 seconds, or until they are warm and pliable. Be careful not to overheat them, or they will become hard and brittle.
2. Skillet Method: If you prefer, you can warm the tortillas in a dry skillet over medium heat. Heat each tortilla for about 15-20 seconds per side, or until it is warm and pliable. Keep a close eye on them, as they can burn quickly.
3. Oven Method: You can also warm the tortillas in the oven. Preheat the oven to 350°F (175°C). Wrap the tortillas in foil and bake for about 10-15 minutes, or until they are warm and pliable.

Assembling the Taquitos

Alright, we’re in the home stretch! Now it’s time to assemble those delicious taquitos. This is where the magic happens!

1. Fill the Tortillas: Lay a warm tortilla on a flat surface. Spoon about 2-3 tablespoons of the chicken filling onto the center of the tortilla. Don’t overfill them, or they will be difficult to roll and may burst open during cooking.
2. Roll the Taquitos: Fold in the sides of the tortilla, then tightly roll it up from the bottom. Secure the taquito with a toothpick if needed. This will help keep it closed during cooking.
3. Repeat: Repeat steps 1 and 2 with the remaining tortillas and filling.

Cooking the Taquitos

Finally, it’s time to cook those taquitos to golden-brown perfection! You have a few options here, so choose the method that works best for you.

Baking Method

1. Preheat the Oven: Preheat the oven to 400°F (200°C).
2. Prepare the Baking Sheet: Lightly spray a baking sheet with cooking spray.
3. Arrange the Taquitos: Place the taquitos seam-side down on the prepared baking sheet.
4. Spray with Cooking Spray: Lightly spray the taquitos with cooking spray. This will help them get nice and crispy.
5. Bake: Bake for 15-20 minutes, or until the taquitos are golden brown and crispy. Flip them halfway through for even browning.
6. Cool Slightly: Let the taquitos cool slightly before serving.

Air Fryer Method

1. Preheat the Air Fryer: Preheat the air fryer to 400°F (200°C) if your air fryer requires preheating.
2. Arrange the Taquitos: Place the taquitos in the air fryer basket in a single layer. You may need to cook them in batches depending on the size of your air fryer.
3. Spray with Cooking Spray: Lightly spray the taquitos with cooking spray.
4. Air Fry: Air fry for 8-10 minutes, or until the taquitos are golden brown and crispy. Flip them halfway through for even browning.
5. Cool Slightly: Let the taquitos cool slightly before serving.

Pan-Frying Method

1. Heat the Oil: Heat about 1/4 inch of oil in a large skillet over medium heat.
2. Fry the Taquitos: Carefully place the taquitos seam-side down in the hot oil.
3. Cook Until Golden Brown: Cook for about 2-3 minutes per side, or until the taquitos are golden brown and crispy.
4. Drain on Paper Towels: Remove the taquitos from the skillet and drain them on paper towels to remove any excess oil.
5. Cool Slightly: Let the taquitos cool slightly before serving.

Serving Suggestions

Now for the best part – serving and enjoying your hard work! These Jalapeno Popper Chicken Taquitos are delicious on their own, but they’re even better with some tasty toppings and sides.

• Sour Cream: A dollop of sour cream adds a cool and creamy contrast to the spicy filling.
• Guacamole: Creamy guacamole is always a welcome addition to any Mexican-inspired dish.
• Salsa: Choose your favorite salsa – mild, medium, or hot – to add a burst of flavor.
• Queso: Drizzle some warm queso over the taquitos for an extra cheesy treat.
• Chopped Cilantro: A sprinkle of fresh cilantro adds a pop of color and freshness.
• Lime Wedges: A squeeze of fresh lime juice brightens up the flavors.

These taquitos are perfect for a party appetizer, a quick weeknight dinner, or a fun snack. They’re also great for meal prepping – just assemble them ahead of time and bake or air fry them when you’re ready to eat. You can even freeze them for later! To freeze, place the assembled taquitos on a baking sheet and freeze until solid. Then, transfer them to a freezer bag and store for up to 2 months. When you’re ready to eat them, bake or air fry them straight from frozen, adding a few extra minutes to the cooking time.

I hope you enjoy these Jalapeno Popper Chicken Taquitos as much as I do! They’re a crowd-pleaser every time. Don’t be afraid to experiment with the filling – you can add different cheeses, vegetables, or spices to customize them to your liking. Happy cooking!

Conclusion:

So, there you have it! These Jalapeno Popper Chicken Taquitos are truly a flavor explosion you won’t want to miss. We’ve taken the best parts of two beloved appetizers – creamy, spicy jalapeno poppers and crispy, satisfying taquitos – and combined them into one unforgettable dish. The creamy filling, the kick of the jalapenos, and the satisfying crunch of the baked (or fried!) tortilla all work together in perfect harmony. Seriously, what’s not to love?

But why is this recipe a must-try? Well, beyond the incredible taste, it’s also surprisingly versatile and relatively easy to make. It’s perfect for a game day gathering, a casual weeknight dinner, or even a fun appetizer to impress your friends. Plus, you can easily customize it to your liking.

Serving Suggestions and Variations:

Think of these taquitos as a blank canvas for deliciousness! Here are a few ideas to get your creative juices flowing:

* Dipping Sauces: Ranch dressing is a classic pairing, but don’t stop there! Try serving them with a cool sour cream, a spicy chipotle mayo, or even a tangy avocado crema. For an extra layer of flavor, consider a sweet chili sauce to balance the heat.
* Cheese Variations: While we used cream cheese and cheddar, feel free to experiment with other cheeses. Monterey Jack, pepper jack, or even a little bit of crumbled blue cheese would add a unique twist.
* Spice Level: If you’re sensitive to spice, be sure to remove the seeds and membranes from the jalapenos. For those who like it hot, add a pinch of cayenne pepper to the chicken mixture or use hotter varieties of jalapenos like serranos.
* Protein Options: While this recipe calls for shredded chicken, you could easily substitute it with shredded pork, ground beef, or even black beans for a vegetarian option.
* Toppings Galore: Once your taquitos are baked or fried, top them with your favorite fixings! Think shredded lettuce, diced tomatoes, chopped onions, a dollop of sour cream, a sprinkle of cilantro, or a drizzle of hot sauce.
* Make-Ahead Magic: These taquitos are also great for meal prepping! You can assemble them ahead of time and store them in the refrigerator for up to 24 hours before baking or frying. This makes them perfect for busy weeknights or when you’re entertaining a crowd. You can even freeze them for longer storage. Just be sure to thaw them completely before cooking.

I truly believe that these Jalapeno Popper Chicken Taquitos will become a new favorite in your household. They’re a crowd-pleaser, easy to make, and bursting with flavor.

So, what are you waiting for? Gather your ingredients, preheat your oven (or fire up your fryer!), and get ready to experience a taste sensation. I’m confident that you’ll love these as much as I do.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any modifications? What were your favorite dipping sauces or toppings? Share your thoughts and photos in the comments below. I can’t wait to see your creations and hear your feedback. Happy cooking!