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Jalapeno Popper Chicken Taquitos make the perfect appetizer, game day grub, or an easy meal idea!
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My family loves Mexican and Southwest-style food. I’m not exactly sure where taquitos fall on the spectrum, but they are a family favorite!
There are a few different varieties of taquitos we enjoy … this recipe is just one of many – and probably one of our favorites! They are a cinch to make and they are perfect for game day, a late-night snack, a party appetizer, or for an easy weeknight meal idea!
In this recipe, chicken is combined with cream cheese, Cheddar cheese, crumbled bacon, and chopped jalapenos for a taquito that can stand on its own or is dip-worthy in your favorite salsa, sour cream, or guacamole.
Recipe for Jalapeno Popper Chicken Taquitos
- fajita-size flour tortillas
- shredded chicken
- cream cheese
- Cheddar cheese
- bacon
- jalapeno peppers
- vegetable oil
- Salt (optional)
- Salsa or guacamole, for serving (optional)
How to make Jalapeno Popper Chicken Taquitos
- Preheat oven to 425°F. Line a 15×11-inch baking sheet with parchment paper and set aside.
- In a medium bowl, combine the chicken, cream cheese, Cheddar, bacon, and jalapeno until thoroughly combined. Spoon 2-3 tbsp. of the chicken mixture onto each tortilla. Roll the tortilla around the filling as tight as you can. Place seam side down on the prepared baking sheet. Repeat with the remaining tortillas and filling. Make sure the taquitos are not touching. Lightly brush each taquito with vegetable oil. Sprinkle with salt, if desired.
- Bake for 15-20 minutes or until the taquitos are crisp and golden brown.
- Serve hot with salsa or guacamole.
Tips for making Jalapeno Popper Chicken Taquitos
If you have questions about making Jalapeno Popper Chicken Taquitos recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.
- Can taquitos be refrigerated?
Yes! Sometimes, I like to make these taquitos earlier in the day when I have more time and then just bake them at dinner time.
- Can taquitos be made with flour tortillas?
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I’m not sure of all of the technicalities Latino cooking to know how authentic it is (sorry!!), but I made this taquito recipe with flour tortillas.
- Can taquitos be baked?
Yes! As a matter of fact, this taquitos recipe is baked!
- Can taquitos be frozen?
Yes! Bake as directed in the recipe and allow the taquitos to cool completely. Place the taquitos in a freezer bag and remove as much air as possible. Freeze for up to 3 months.
- How do you reheat taquitos?
To reheat taquitos, you have two choices.
- Put the taquitos on a baking sheet, lightly spray them with a little cooking spray and bake them in a 350-degree oven for about 15 minutes or until they’re heated through and nice and crispy again.
- Wrap a taquito loosely in a paper towel and microwave for 1 minute on full power until heated through.
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Jalapeno Popper Chicken Taquitos
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Equipment
Ingredients
- 12 fajita-size flour tortillas, warmed
- 2 cups shredded chicken
- 4 ounces cream cheese, softened
- 1 cup Cheddar cheese, shredded
- 4 strips bacon, cooked and crumbled
- 2 jalapeno peppers, seeded and minced
- 1 tablespoon vegetable oil
- Salt, optional
- Salsa or guacamole, for serving (optional)
Instructions
- Preheat oven to 425°F. Line a 15×11-inch baking sheet with parchment paper and set aside.
- In a medium bowl, combine the chicken, cream cheese, Cheddar, bacon, and jalapeno until thoroughly combined. Spoon 2-3 tbsp. of the chicken mixture onto each tortilla. Roll the tortilla around the filling as tight as you can. Place seam side down on the prepared baking sheet. Repeat with the remaining tortillas and filling. Make sure the taquitos are not touching. Lightly brush each taquito with vegetable oil. Sprinkle with salt, if desired.
- Bake for 15-20 minutes or until the taquitos are crisp and golden brown.
- Serve hot with salsa or guacamole.
Notes
- You can use corn tortillas if you are gluten-free, but I find it difficult to roll without tearing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on August 23, 2014. Updated on May 1, 2021.
I made these this evening. I did alter the recipe some but turned out delicious. I had some leftover turkey breast, so I chunked it up, I sauteed the jalapenos and some onion together and lastly I used chive & onion flavored cream cheese. OMG, fabulous. Served with some refried beans & guacamole & salsa. Thanks for the recipe.
Now this can be done in the air fryer! Yumm- thanks for the idea