Jalapeno Popper Chicken Taquitos
These Jalapeno Popper Chicken Taquitos combine spicy jalapeno popper flavors with tender shredded chicken wrapped in crispy tortillas—perfect as an appetizer, finger food, or game-day snack!
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.
Notes
For extra crunch, brush taquitos with melted butter before baking. Freeze individually on a tray, then bag for easy make-ahead meals.
Nutrition
Calories: 230kcal
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