Jalapeño Popper Chicken Taquitos (Print Version)
# Ingredients:
→ Filling
01 -
3–4 boneless, skinless chicken breasts, cooked and diced
02 -
225 g cream cheese, full-fat
03 -
100 g shredded cheddar cheese
04 -
60 g jalapeños, chopped (fresh or pickled)
05 -
1 tsp ground cumin
06 -
1 tsp garlic powder
→ Assembly
07 -
8 flour tortillas, 15 cm
08 -
2 tbsp olive oil, for brushing
# Instructions:
01 -
Preheat the oven to 200°C.
02 -
In a mixing bowl, combine diced chicken, cream cheese, cheddar cheese, jalapeños, ground cumin, and garlic powder. Mix thoroughly until homogeneous.
03 -
Spoon roughly two tablespoons of the filling onto one side of each tortilla. Roll tightly, tucking in the edges to secure the filling. Arrange seam-side down on a greased baking sheet.
04 -
Gently brush the tops of the rolled taquitos with olive oil to promote even browning.
05 -
Bake in the oven for 15–20 minutes until golden brown and crisp.
06 -
Serve the taquitos warm, accompanied by sour cream or guacamole if desired.
# Notes:
01 -
Ensure the cream cheese is softened for easier mixing and a smoother filling texture.