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You know how sometimes you really want a chicken taquito but you also really want a jalapeno popper too? Booyah! I have a solution for you! I love it when a great recipe comes from trying to use up stuff I have already. That’s exactly where these Jalapeno Popper Taquitos with Chicken came from.
I was going to make some taquitos one evening for dinner. As I was shredding the chicken, I realized the tacos needed a little something more. I peeked in the fridge to see what I had and found some cream cheese that needed to be used. When I think Mexican food and cream cheese, I always think jalapeno poppers with cream cheese filling. Maybe that’s just me…? I remembered I had a can of diced jalapenos in the pantry because I accidentally grabbed them instead of green chile.
I think you can see where this is going. Light bulbs went on, happy dances ensued and this best-of-both-worlds dish was created.
Jalapeno Popper Taquitos with Chicken
Preheat oven to 425 degrees.
Start with one cup of cooked, shredded chicken breast (about 1 large breast). I’ve found the easiest way to shred chicken is by using two forks. Use one fork to hold the chicken in place and the other fork to shred. You should end up with something that looks like this:
Combine the cream cheese, diced jalapenos, cumin, salt, and pepper in a medium-sized mixing bowl. If you pop the cream cheese in the microwave for about 30 seconds it will be soft enough to stir. Add the shredded chicken and cheese and stir to combine.
Take a small stack of corn tortillas and microwave them for about 30 seconds. Corn tortillas tend to rip if they’re cold so this step ensures they will not tear apart. After removing from the microwave, put a spoonful of filling in the center of tortilla and roll up. Fold in half and then pull the top part back towards the middle and continue rolling. Place the taquito seam side down on an ungreased baking sheet. Continue rolling remainder. Spray tops of taquitos with cooking spray and bake at 425 for about 15 minutes or until brown.
Serve with sour cream, salsa or guacamole or just eat them plain!
Jalapeno Popper Taquitos with Chicken
Crispy corn tortillas wrapped around a cream cheese jalapeno filling with tender shredded chicken, these taquitos will satisfy your need for both a jalapeno popper and a chicken taquito. These are baked in the oven and not fried so there’s no messy grease to clean up.
- 8 oz Cream Cheese (Softened)
- 6 oz Diced Jalapenos (Hot or Mild, to taste)
- 1/4 tsp Cumin
- 1/4 tsp Salt
- pinch Black Pepper
- 1/4 cup Mexican Blend Cheese ((I use Fit & Active from Aldi))
- 1 cup cooked and shredded chicken breast
- 12 Corn tortillas
- Cooking Spray
Preheat over to 425 degrees.
Combine cream cheese, jalapenos, cumin, salt and pepper in medium sized mixing bowl. Popping the cream cheese in the microwave for 30 seconds first works great to get it softened.
Add shredded chicken and cheese to cream cheese mixture and stir until well-combined.
Take a small stack of tortillas and put them in the microwave for 30 seconds or so. The goal is to get them warm so they roll nicely and don’t tear, which they are prone to do when cold.
Spoon some of the cream mixture into the center of the tortilla. Fold the tortilla in half and pull the top part back towards the middle. The filling should have spread across the taquito. Now continue rolling the remainder.
Place the taquito on an ungreased baking sheet seam side down.
Continue rolling the rest of the taquitos and placing them seam side down on the baking sheet.
Spray the rolled taquitos with cooking spray.
Bake at 425 degrees for 15 minutes. Serve with sour cream, salsa or guacamole.
If you don’t like the chicken in these another variation would be to leave it out and just use the cream cheese and jalapenos.