Jalapeno Popper Cheesy Taquitos

Ingredients:

Filling

2 cups rotisserie chicken, shredded, or cooked chicken

8 ounces cream cheese, room temperature

1/2 cup cheddar cheese, shredded, or Monterrey jack, or mozzarella

1/2 cup Monterrey jack cheese, shredded, or cheddar cheese, or mozzarella

8 slices bacon, cooked and chopped

4 jalapeno peppers, seeds removed and finely diced

2 green onions, finely sliced

2 cloves garlic, minced or shredded

1/2 tsp salt

1/4 tsp black pepper

Taquitos

16 corn tortillas, or flour tortillas

2 tbsp oil, or cooking spray

Accompaniments

Ranch, for dipping

Sour Cream

Salsa

Avocado

Hot Sauce

Instructions:

Prep

Preheat oven to 350°F. Line a sheet pan with parchment paper or foil. Or, preheat air fryer to 350°F.

In a large bowl combine all of the filling ingredients.

To assemble the taquitos add about 2-3 tbsp of the jalapeno popper chicken mix to the center of each tortilla in a line down the center. Tightly roll the taquitos as tight as possible and set them aside, seam side down so they do not unroll.

Cooking Methods

OVEN BAKED

Brush the taquitos with oil or spray with cooking spray.

Place them seam side down on the prepared sheet pan.

Leave about ½” space between the taquitos so they do not touch while they cook.

Bake for 10 – 15 minutes or until they are golden brown and crispy.

For extra crispy taquitos turn the oven onto BROIL low for 2-3 minutes, watch them so they do not burn.

AIR FRYER

Brush the taquitos with oil on all sides or spray with cooking spray.

Working in batches depending on the size of your air fryer add 4 – 6 taquitos seam side down at a time.

Air fry for about 6 – 8 minutes, or until golden brown and crispy.

PAN FRIED

In a large skillet or frying pan add 2 tbsp of oil.

Heat on medium heat.

Working in batches, place the taquitos seam side down into the pan.

Pan fry for about 2-3 minutes per side, or until golden brown and crispy.

Transfer to a sheet pan with a wire rack and place in the oven to keep warm.

Serve

Serve the taquitos with salsa, cilantro, diced avocado, ranch dressing or sour cream and enjoy!

Notes:

Reheating

Air Fryer – Preheat Air Fryer to 400˚F. Add to the air fryer basket or tray and cook for 2-3 minutes, or until warmed through.

Oven – Preheat oven to 375˚F. Place on a baking sheet lined with parchment paper and cook for 4-5 minutes, or until warmed through.
Microwave – microwave for 30 seconds. Note this method will not make them crispy again.

Storage

Refrigerate in air tight container in the fridge up to 3 days, or freeze for up to 3 months.
Make Ahead

You can assemble them and place them in the baking dish. Keep covered in the fridge. Before cooking, brush or spray tops with oil.

You can also make them ahead and freeze, follow freezing instructions below.

Freezing

These can be frozen before or after baking. Freeze in a freezer safe container or Ziploc bag for up to 3 months. Follow reheating instructions.

Nutritions:

Calories: 235kcal | Carbohydrates: 13g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 442mg | Potassium: 115mg | Fiber: 2g | Sugar: 1g

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