These Jalapeno Popper Chicken Taquitos blend the creamy heat of a classic jalapeno popper with tender shredded chicken wrapped in crispy tortilla “cigars”—an irresistible appetizer or spicy finger food that’ll steal the show at any gathering.
Why You’ll Love This Recipe
* Bold, spicy jalapeno popper flavor in every bite
* Protein-packed with tender shredded chicken
* Crispy tortillas—no heavy frying required
* Ready in under 45 minutes from start to finish
* Perfect finger food for parties, game day, or Mexican cuisine nights
* Easily customizable heat level for mild to fiery tastes
* Bake or air-fry options for flexible cooking
* Meal-prep friendly—make ahead and freeze for later
Ingredients
– 8 oz (225 g) cream cheese, softened (full-fat or light)
– 1 cup (150 g) cooked shredded chicken (rotisserie or poached)
– 1 cup (100 g) shredded sharp cheddar cheese
– ½ cup (50 g) shredded pepper jack cheese
– 2 medium jalapenos, stems removed, seeds finely chopped (seeded for mild, keep seeds for more spicy)
– ¼ cup (25 g) chopped green onions (plus extra for garnish)
– 1 tsp garlic powder (or 1 garlic clove, minced)
– ½ tsp onion powder
– ½ tsp smoked paprika (or regular paprika)
– ¼ tsp salt, plus more to taste
– Pinch of freshly ground black pepper
– 12 small corn or flour tortillas (6-inch)
– Cooking spray or olive oil (for brushing)
– 6 slices bacon, cooked and crumbled (optional for extra popper authenticity)
Directions
1. Preheat and Prep
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment or foil; lightly spray or brush with oil. If using an air fryer, preheat to 375°F (190°C).
- Make the Filling
In a large bowl, combine cream cheese, shredded chicken, cheddar, pepper jack, chopped jalapenos, green onions, garlic powder, onion powder, paprika, salt, and pepper. Mix until fully incorporated—use a silicone spatula for a smooth blend. - Warm Tortillas
Stack tortillas between two damp paper towels and microwave for 20 seconds to make them pliable (prevents cracking). Alternatively, wrap in foil and warm in the oven for 5 minutes. - Assemble Taquitos
Spoon about 2 tablespoons of filling onto one end of each tortilla. Roll tightly, seam-side down, to form a 5-inch taquito. Place rolls snugly on the prepared sheet. - Optional Bacon Wrap
For extra flavor, wrap one slice of cooked bacon around each taquito and secure with a toothpick. This step echoes classic jalapeno popper bacon wrapping. - Bake or Air-Fry
Brush or spray tops lightly with oil. Bake for 18–20 minutes until golden and crisp, flipping halfway. In an air fryer, cook 12–15 minutes, shaking basket halfway for even browning. - Serve and Garnish
Let taquitos rest 3 minutes, then transfer to a platter. Garnish with extra green onions and a sprinkle of paprika. Serve with sour cream, guacamole, or your favorite salsa on the side.
Servings & Timing
– Yield: Makes 12 Jalapeno Popper Chicken Taquitos (serves 6, 2 each)
– Prep Time: 20 minutes (including taco assembly and tortilla warming)
– Cook Time: 20 minutes (baking or air-frying)
– Total Time: About 40 minutes
Variations
– Vegetarian: Swap shredded chicken for black beans and corn for a spicy, meat-free version.
– Extra Cheesy: Stir in ¼ cup cream cheese to boost creaminess.
– Low-Carb: Use low-carb or keto tortillas to reduce carbs.
– Smoky BBQ: Add 1 tbsp smoky barbecue sauce to the filling for a tangy twist.
– Buffalo Ranch: Mix buffalo wing sauce and ranch seasoning instead of paprika for buffalo popper taquitos.
– Seafood Swap: Use flaked cooked shrimp or crab meat in place of chicken for a coastal flair.
Storage & Reheating
Refrigerate cooled taquitos in an airtight container for up to 3 days. For longer storage, freeze in a single layer on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from fridge in a 350°F (175°C) oven or air fryer for 5–7 minutes until hot and crisp. From frozen, bake at 375°F (190°C) for 15–18 minutes, turning once.
FAQs
Q: Can I make these ahead and freeze before baking?
A: Absolutely—assemble taquitos, freeze on a tray, then bake straight from the freezer (add a couple extra minutes of cook time).
Q: How do I reduce the spice level?
A: Remove all jalapeno seeds and ribs, and swap pepper jack for more mild Monterey Jack cheese.
Q: What’s the best dip for Jalapeno Popper Chicken Taquitos?
A: Sour cream with lime, guacamole, or a smoky chipotle aioli pairs beautifully.
Q: Can I air-fry without a preheat?
A: Yes, you can skip preheating—just add 2–3 extra minutes to reach optimal crispiness.
Q: My tortillas cracked—any tips?
A: Warm them wrapped in a damp towel or a low-heat oven wrapped in foil to make them flexible.
Q: Can I use flour tortillas instead of corn?
A: Certainly—flour tortillas are more pliable and less prone to tearing.
Q: How spicy are these taquitos?
A: On a scale of 1–10, they’re about a 6 if you keep jalapeno seeds; remove seeds to tone it down to a mild 3–4.
Q: Is there a dairy-free option?
A: Try vegan cream cheese and dairy-free cheddar alternatives for a lactose-free twist.
Conclusion
These Jalapeno Popper Chicken Taquitos deliver creamy, spicy, crunchy perfection in every bite—ideal for any gathering or quick weeknight appetizer. Give them a whirl, let me know how they turn out in the comments, and don’t forget to explore more of my Mexican-inspired finger food recipes for your next fiesta!
Jalapeno Popper Chicken Taquitos
Ingredients
- 8 oz cream cheese softened
- 1 cup cooked shredded chicken
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 2 medium jalapenos seeds removed for mild heat, finely chopped
- 1/4 cup chopped green onions plus extra for garnish
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt to taste
- 12 small tortillas (6-inch, corn or flour)
- cooking spray or olive oil for brushing
- 6 slices bacon cooked and crumbled (optional)
Instructions
- Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C). Line a baking sheet with parchment and spray lightly with oil.
- In a bowl, mix cream cheese, shredded chicken, cheddar, pepper jack, jalapenos, green onions, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
- Wrap tortillas in a damp paper towel and microwave 20 seconds or warm in foil in the oven for 5 minutes—this prevents tearing when rolling.
- Place 2 tbsp filling on each tortilla’s edge, roll tightly (seam-side down), and arrange on the prepared sheet.
- Wrap each taquito with a slice of cooked bacon and secure with a toothpick for classic jalapeno popper flair.
- Brush or spray taquitos with oil. Bake 18–20 minutes (flip halfway) or air-fry 12–15 minutes, shaking once, until golden and crisp.
- Let taquitos rest 3 minutes, then garnish with green onions. Serve warm with sour cream, guacamole, or salsa.
