Jalapeño Popper Chicken Taquitos
These jalapeño popper chicken taquitos combine spicy shredded chicken with creamy cheese in crispy tortillas — a perfect appetizer or weeknight dinner.
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.
Notes
For best texture, warm tortillas to prevent cracking. Optionally, include dips like sour cream or guacamole when serving. You can make these taquitos ahead of time; store in the refrigerator or freeze for future use.