Jalapeno Popper Chicken Taquitos: A Delicious & Easy Recipe

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

Taquitos, also known as rolled tacos, have a rich history rooted in Mexican cuisine. While their exact origins are debated, they’ve become a beloved staple, enjoyed across generations and adapted with countless variations. My version takes inspiration from the classic American jalapeno popper, a party favorite known for its irresistible combination of heat and creamy coolness.

What makes these Jalapeno Popper Chicken Taquitos so addictive? It’s the perfect balance of textures and flavors. The crispy tortilla gives way to a creamy, cheesy filling with a delightful kick from the jalapenos. The chicken adds a satisfying heartiness, making them a complete and satisfying snack or meal. Plus, they’re surprisingly easy to make! Whether you’re hosting a game day gathering, need a quick and tasty dinner, or simply craving something delicious, these taquitos are guaranteed to be a crowd-pleaser. I promise, once you try them, you’ll be hooked!

this Recipe

Ingredients:

• For the Chicken 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 the Taquitos:
• 16-20 corn tortillas (6-inch size)
• Vegetable oil, for frying (about 2-3 cups)
• Optional Toppings:
• Sour cream
• Guacamole
• Salsa
• Chopped cilantro
• Diced tomatoes

Preparing the Chicken Filling:

1. Cook the Chicken: I like to start by poaching my chicken breasts. It keeps them super moist and easy to shred. Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the chicken is cooked through and no longer pink inside. You can also bake the chicken at 375°F (190°C) for about 20-25 minutes, or until cooked through. Another option is to use leftover cooked chicken or rotisserie chicken to save time!
2. Shred the Chicken: Once the chicken is cool enough to handle, shred it using two forks. You can also use a stand mixer with the paddle attachment on low speed to shred the chicken quickly.
3. Sauté the Aromatics: While the chicken is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and diced jalapenos and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Combine the Ingredients: In a large bowl, combine the shredded chicken, sautéed onion, garlic, and jalapenos. Add the softened cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, and chopped cilantro.
5. Season the Filling: Add the chili powder, cumin, garlic powder, salt, and pepper to the bowl. Mix everything together until well combined. Taste and adjust seasonings as needed. I usually add a little extra salt and pepper to really bring out the flavors. If you want it spicier, add a pinch of cayenne pepper!
6. Chill the Filling (Optional): While not strictly necessary, chilling the filling for about 30 minutes in the refrigerator can make it easier to work with when rolling the taquitos. This allows the flavors to meld together even more.

Assembling the Taquitos:

1. Warm the Tortillas: This is a crucial step! Corn tortillas are notorious for cracking when rolled, so warming them makes them more pliable. There are several ways to warm them:
   • Microwave: Wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds, or until they are warm and flexible.
   • Oven: Wrap a stack of tortillas in foil and bake at 350°F (175°C) for about 10-15 minutes.
   • Skillet: Heat a dry skillet over medium heat. Warm each tortilla individually for about 15-20 seconds per side, until softened.

   I usually opt for the microwave method because it’s the quickest and easiest.

2. Fill the Tortillas: Place about 2-3 tablespoons of the chicken filling in the center of each warmed tortilla. Don’t overfill them, or they will be difficult to roll and may burst open during frying.
3. Roll the Taquitos: Tightly roll each tortilla around the filling, starting from one end and rolling towards the other. Secure the rolled taquito with a toothpick, if needed. This will help prevent them from unrolling during frying.
4. Repeat: Continue filling and rolling the remaining tortillas until all the filling is used.

Frying the Taquitos:

1. Heat the Oil: Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). You can use a deep-fry thermometer to monitor the temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of tortilla into it. If the tortilla sizzles and turns golden brown in about 30 seconds, the oil is ready.
2. Fry the Taquitos: Carefully place a few taquitos into the hot oil, being careful not to overcrowd the pot. Fry for about 2-3 minutes per side, or until they are golden brown and crispy.
3. Drain the Taquitos: Remove the fried taquitos from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
4. Repeat: Continue frying the remaining taquitos in batches until they are all cooked.
5. Remove Toothpicks (If Used): If you used toothpicks to secure the taquitos, carefully remove them before serving.

Baking Option (Alternative to Frying):

If you prefer a healthier option, you can bake the taquitos instead of frying them. This will result in a less crispy texture, but they will still be delicious!

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Baking Sheet: Lightly grease a baking sheet with cooking spray.
3. Arrange Taquitos: Place the rolled taquitos on the prepared baking sheet, seam-side down.
4. Brush with Oil: Lightly brush the taquitos with olive oil or cooking spray. This will help them crisp up in the oven.
5. Bake: Bake for 15-20 minutes, or until the taquitos are golden brown and crispy. Flip them halfway through baking to ensure even cooking.

Serving Suggestions:

These Jalapeno Popper Chicken Taquitos are best served immediately while they are still hot and crispy. Serve them with your favorite toppings, such as:

• Sour cream
• Guacamole
• Salsa
• Chopped cilantro
• Diced tomatoes

I also like to serve them with a side of ranch dressing or a spicy dipping sauce. They are perfect for parties, game day, or a quick and easy weeknight meal!

Conclusion:

So, there you have it! These Jalapeno Popper Chicken Taquitos are truly a game-changer. They’re the perfect blend of creamy, spicy, and crunchy, all wrapped up in a convenient, handheld package. Honestly, what’s not to love? The combination of the juicy chicken, the kick from the jalapenos, and the cheesy goodness is simply irresistible. I know I’ve made them countless times, and they’re always a hit, whether it’s for a casual weeknight dinner, a fun party appetizer, or even just a satisfying snack.

But beyond just the incredible flavor, these taquitos are also surprisingly easy to make. The prep time is minimal, and the baking process is straightforward. You don’t need to be a culinary expert to whip up a batch of these delicious treats. Plus, they’re a great way to use up leftover cooked chicken, making them a budget-friendly option as well.

Serving Suggestions and Variations:

Now, let’s talk about serving suggestions and variations because the possibilities are endless! For dipping, I highly recommend a cool and creamy ranch dressing or a tangy sour cream. Guacamole is another fantastic option, adding a fresh and vibrant element to the dish. If you’re feeling adventurous, try a spicy chipotle mayo for an extra kick.

And speaking of variations, don’t be afraid to get creative! If you’re not a fan of chicken, you could easily substitute it with shredded pork or even black beans for a vegetarian option. You can also adjust the amount of jalapenos to control the spice level. For a milder version, remove the seeds and membranes from the jalapenos before dicing them. If you’re a spice lover like me, feel free to add an extra jalapeno or two!

Another fun variation is to add a sprinkle of crumbled bacon to the filling for a smoky and savory twist. You could also experiment with different types of cheese. Pepper jack cheese would add even more heat, while a sharp cheddar would provide a bolder flavor.

For a healthier twist, you can bake the taquitos instead of frying them. Simply spray them with cooking spray and bake them at 400°F (200°C) for about 15-20 minutes, or until they’re golden brown and crispy. You can also use whole wheat tortillas for added fiber.

Time to Get Cooking!

I truly believe that these Jalapeno Popper Chicken Taquitos are a must-try recipe for anyone who loves bold flavors and easy-to-make meals. They’re perfect for any occasion and are guaranteed to be a crowd-pleaser. So, what are you waiting for? Head to your kitchen, gather your ingredients, and get ready to experience a flavor explosion!

I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experience. Once you’ve made them, please come back and leave a comment below, letting me know how they turned out. Did you make any variations? What dipping sauce did you use? I’m always eager to learn from your culinary adventures! Share your photos on social media and tag me so I can see your creations. Happy cooking, and enjoy your delicious Jalapeno Popper Chicken Taquitos! I hope you find them as addictive as I do.