These jalapeño popper chicken taquitos turn the classic bar snack into a weeknight winner: shredded slow-cooker chicken blended with cream cheese, cheddar, diced green chiles and fresh jalapeños, rolled into small flour tortillas, brushed with oil, and baked until crisp. They’re spicy, creamy, and endlessly shareable—perfect for game day, casual dinners, or a make-ahead appetizer tray. If you like crispy, spicy hand-helds, you might also enjoy this Air Fryer Bang Bang Chicken for another fast-party favorite.
Why you’ll love this dish
These taquitos combine two crowd-pleasing ideas: jalapeño poppers and shredded chicken. You get the buttery richness of cream cheese, the sharp bite of cheddar, the smoky warmth of cumin, and fresh jalapeño heat — all wrapped into a crunchy handheld.
“Crunchy edges, melty center, and just enough jalapeño kick to keep everyone coming back for more.” — a regular in my household
Reasons to reach for this recipe:
- Make-ahead friendly: the chicken filling can be made in advance and held in the fridge or frozen.
- Kid-approved with controllable heat: remove seeds from jalapeños to tame the spice.
- Budget-smart: uses pantry staples and stretches 2 lb of chicken into 18–20 taquitos.
- Versatile for parties or weeknights: easy to scale up and serve with dips.
How this recipe comes together
This is a two-stage cook that’s very forgiving. First, you slow-cook the chicken with simple spices until tender. Next, you fold a creamy jalapeño-cheddar mixture into the cooked chicken, shred it, fill warmed tortillas, roll, and bake until golden. Warm tortillas prevent cracking; brushing with oil promotes even browning. Total active time is modest — most of the work is hands-off while the slow cooker does the heavy lifting.
What you’ll need
- 2 lb boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz cream cheese, softened
- 4–5 jalapeños, seeded and finely diced (leave some seeds for more heat)
- 2 cups shredded sharp cheddar cheese, divided (1 cup for the filling, 1 cup for sprinkling if desired)
- 4 oz can diced green chiles, drained
- 18–20 small flour tortillas (6–8" size)
- 3 tbsp vegetable oil for brushing
- Cooking spray for baking sheets
Substitution notes:
- Use low-fat cream cheese for lighter filling (texture slightly different).
- Corn tortillas can be used; warm and press them between paper towels to prevent cracking.
- Swap Monterey Jack or pepper jack for cheddar to change flavor/spice.
Step-by-step instructions
- Season the chicken: Place the chicken breasts in the slow cooker and sprinkle evenly with garlic powder, onion powder, ground cumin, salt, and black pepper. Add a splash (2–3 tbsp) of water or chicken broth if desired to prevent sticking.
- Slow-cook: Cook on low for 4–5 hours or on high for 2–3 hours, until the chicken easily shreds and reaches an internal temperature of 165°F (74°C). Always check with a meat thermometer.
- Prepare the creamy filling: About 30 minutes before the chicken is done, in a medium bowl combine the softened cream cheese, the diced jalapeños, drained diced green chiles, and 1 cup shredded cheddar. Mix until smooth.
- Combine and finish in slow cooker: Spoon the cream cheese mixture over the cooked chicken in the slow cooker. Stir to partially incorporate, then cover and cook for another 30 minutes on low to melt and marry the flavors.
- Shred the chicken: Remove the chicken breasts and shred with two forks directly on a cutting board or in the slow cooker. Mix thoroughly with the melted cream cheese mixture so the filling is evenly distributed. Taste and adjust salt or heat. If the filling is very loose, let it sit uncovered for a few minutes to thicken.
- Preheat the oven: Heat oven to 425°F (220°C). Line baking sheets with parchment paper and lightly spray with cooking spray.
- Warm tortillas: Wrap tortillas in a damp kitchen towel and microwave 30–45 seconds, or warm on a skillet for a few seconds per side. Warm tortillas roll more easily and are less likely to split.
- Fill and roll: Spoon 2–3 tablespoons of the chicken mixture across the lower third of each tortilla (adjust depending on tortilla size). Roll tightly and place seam-side down on the baking sheet. Repeat until all filling is used.
- Brush and bake: Brush each taquito lightly with vegetable oil. Bake for 15–20 minutes, turning sheets halfway through if needed, until golden brown and crisp.
- Serve: Let rest 2 minutes. Serve warm with sour cream, salsa, guacamole, or a drizzle of hot sauce.
Best ways to enjoy it
Serve as an appetizer with a trio of dips (cool sour cream-lime, fresh pico de gallo, and chunky guacamole). For a main course, pair with a green salad, Mexican rice, or charred corn. For a lighter plate, present 3–4 taquitos on a bed of shredded lettuce with avocado slices and a squeeze of lime.
If you want another fast chicken option for weeknights, check out this handy guide to air fryer boneless chicken thighs for a different texture and speedy cooking method.
Storage and reheating tips
- Refrigerator: Store cooled taquitos in an airtight container for up to 3–4 days.
- Freezing: Flash-freeze on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F oven for about 18–22 minutes or until heated through and crisp.
- Reheating: For leftover crispness, reheat covered loosely with foil in a 350°F oven for 10–12 minutes, then uncover for 3–5 minutes. An air fryer at 370°F for 6–8 minutes works well for single portions.
Food safety: always reheat to 165°F internal temp for safe consumption.
Pro chef tips
- Prevent soggy taquitos: Drain the green chiles well and avoid adding extra liquid to the filling. If the filling seems wet, stir in a tablespoon of extra cheddar or a pinch of dry breadcrumbs to bind.
- Even rolling: Don’t overfill tortillas. Aim for 2–3 tbsp per small tortilla to get tidy, crisp rolls.
- Crispier edges: Brush lightly with oil and place taquitos close together so they support one another — this encourages upright crisping while preventing over-browning.
- Jalapeño heat control: Remove ribs and seeds to reduce heat. For smokier flavor, char jalapeños over a flame first and then dice.
- Shredding shortcut: Use two forks or a stand mixer with paddle on low for 30 seconds to shred quickly and uniformly.
Creative twists
- Buffalo-style: Mix in ¼ cup buffalo sauce and swap half the cheddar for blue cheese crumbles. Serve with ranch.
- Vegetarian version: Replace shredded chicken with mashed roasted cauliflower or jackfruit and follow the same creamy filling technique.
- Bacon jalapeño popper: Add 4 slices of cooked, crumbled bacon to the filling for smoky crunch.
- Sheet-pan nachos: Cut baked taquitos into bite-sized rounds and scatter on a sheet pan with extra cheese for an impromptu nacho platter.
Common questions
Q: Can I use rotisserie chicken instead of slow-cooking?
A: Yes. Use about 6 cups shredded rotisserie chicken. Mix it with the cream cheese mixture and bake as directed — you can skip the slow cooker stage to save time.
Q: Can these be air-fried instead of baked?
A: Absolutely. Preheat the air fryer to 375°F and cook in a single layer for 6–10 minutes, flipping halfway, until crisp. Don’t overcrowd the basket for even browning.
Q: How do I make them less spicy for kids?
A: Remove seeds and membranes from the jalapeños, or reduce to 1–2 peppers. Add extra cheddar or a tablespoon of honey to mellow heat.
Q: Can I assemble ahead and bake later?
A: Yes — roll taquitos and refrigerate on a baking sheet covered for up to 24 hours, then brush with oil and bake as directed. For longer storage, freeze them raw on a sheet and transfer to bags; bake from frozen adding a few extra minutes.
Q: What’s the best way to tell when the chicken is cooked in the slow cooker?
A: Test with a thermometer — the internal temperature should read 165°F (74°C). The meat should also pull apart easily with forks.
If you want more ideas for quick, crowd-pleasing chicken recipes, check the linked guides above — they’re great companions when planning a menu.
Jalapeño Popper Chicken Taquitos
Ingredients
For the chicken filling
- 2 lb boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz cream cheese, softened
- 4–5 jalapeños, seeded and finely diced leave some seeds for more heat
- 2 cups shredded sharp cheddar cheese, divided 1 cup for the filling, 1 cup for sprinkling if desired
- 4 oz can diced green chiles, drained
- 18–20 small flour tortillas (6–8" size)
- 3 tbsp vegetable oil for brushing
- Cooking spray for baking sheets
Instructions
Preparation
- Season the chicken by placing it in the slow cooker and sprinkling evenly with garlic powder, onion powder, ground cumin, salt, and black pepper.
- You can add a splash (2–3 tbsp) of water or chicken broth if desired to prevent sticking.
- Slow-cook the chicken on low for 4–5 hours or on high for 2–3 hours, until tender and reaches 165°F (74°C). Always check with a meat thermometer.
- About 30 minutes before the chicken is done, combine softened cream cheese, diced jalapeños, drained diced green chiles, and 1 cup shredded cheddar in a bowl until smooth.
- Once the chicken is cooked, spoon the cream cheese mixture over the chicken in the slow cooker. Stir to partially combine, then cover and cook for another 30 minutes.
- After, shred the chicken and mix with the cream cheese mixture until evenly distributed. Adjust salt or heat to taste.
Baking
- Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper, lightly spraying with cooking spray.
- Warm tortillas in a damp kitchen towel in the microwave for 30–45 seconds, or on a skillet for a few seconds per side.
- Fill each tortilla with 2–3 tablespoons of the chicken mixture, roll tightly, and place seam-side down on the baking sheet.
- Brush each taquito lightly with vegetable oil and bake for 15–20 minutes, turning halfway through, until golden brown and crisp.
- Let rest for 2 minutes before serving warm with your choice of dips.