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Craving something with a little kick? Try this cheesy, zesty mashup that wraps smooth cream cheese, spicy jalapeños, juicy chicken, and crispy bacon into a super crunchy taquito. It’s bold, comforting, and crazy simple—gets everyone running for seconds.
The first time I whipped these up for a football party, they vanished way before anything else. Now whenever the fridge is empty or friends crash over, these are what I make. Stash a bunch in the freezer and you’re set for days.
Flavor-Packed Ingredients
- Corn tortillas: crunch up best when cooked and keep things classic
- Jalapeño peppers: chop them up for some heat—you can make it as spicy (or not) as you like
- Green onions: slice thin for a fresh pop of color and taste
- Bacon: salty, crispy bite that makes everything better
- Cream cheese: the stuff that makes your filling super creamy
- Rotisserie chicken: just shred and toss in for fast, flavorful protein
- Cheddar and Monterrey jack: melts well and gives you that cheesy pull
- Garlic: use fresh if you can—brings the flavor up a notch
- Oil: gives these taquitos that irresistible golden crunch
Easy-to-Follow Steps
- Pick Your Cooking Style:
- If baking, space out oiled taquitos on your baking sheet and let them cook at 350°F for 10-15 minutes until crispy. Want a big crunch? Broil the last 2-3 minutes.
- Going air fryer? Pop them in batches at 350°F for about 6-8 minutes. Don’t squash them together.
- For stovetop, fry in hot oil for a few minutes per side till every bit gets that golden crust. Move finished ones to the oven to stay warm.
- Roll Those Taquitos:
- Scoop a few spoons of filling down the tortilla’s middle. Roll up tight like a cigar and put seam side down so they don't unroll.
- Soften the Tortillas:
- Wrap tortillas in a damp towel and zap in the microwave for half a minute, or heat each side quickly in a dry skillet. This keeps them from cracking.
- Get the Oven Ready:
- Fire up your oven to 350°F and put down parchment or foil on your sheet—makes cleanup a breeze and stops sticking.
- Mix Everything Up:
- Combine chicken, cream cheese, both kinds of cheese, bacon, jalapeños, green onions, and garlic with a little salt and pepper. Stir till it’s all blended and smooth from the cream cheese.
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At our family’s Super Bowl bash, folks always end up competing for the last bite of these taquitos. Want more kick? Add another jalapeño and leave in the seeds. If you need it milder, just skip some of the spicy stuff.
Prep Ahead Tips
You can build these taquitos and let them chill in the fridge, wrapped up on a tray, for up to a day before you need them. Just add oil and bake when you’re hungry. Makes serving a breeze at parties or on those busy nights when you don’t wanna cook from scratch.
Fun Twists
Switch things up! Try buffalo chicken with a little blue cheese, toss in spinach and artichoke with shredded parmesan, or barbecue chicken and smoked gouda. Go veggie—just use black beans, corn, and extra cheese instead of chicken. The way you roll and cook stays the same no matter the filling.
Awesome Dips
These are great solo, but set out dips to take them up a notch. Creamy ranch is perfect with the spicy jalapeños, guac keeps things cool and fresh, salsa gives a tangy boost, and sour cream helps mellow out the heat. Make a dip bar so everyone can pick their favorite!
How to Serve Them
Want a meal? Plate up these taquitos with a scoop of refried beans and Mexican rice. Cut calories? Toss a crunchy salad on the side with a zesty lime dressing. They’re crowd-pleasers sliced in half for parties, especially when you pile on cilantro and lime for a fresh finish and lay out all those dips.
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Recipe FAQs
- → Can I swap corn tortillas for flour ones?
Of course! Flour tortillas make them softer while keeping them just as tasty.
- → Are these super spicy?
They're a little spicy because of the jalapenos, but you can tone it down by using fewer or taking out the seeds.
- → Is it okay to make them in advance?
Yep, go ahead and prep them early. Store uncooked ones in the fridge or freezer for later baking or frying.
- → What dips work well with these?
Guacamole, ranch, salsa, or sour cream all pair nicely to dip these in.
- → How can I make the oven ones crispier?
Brush on a bit of oil and set your oven to broil for a couple minutes. Watch them closely so they don’t scorch.
- → Can I use leftover cooked chicken?
Sure thing! Any kind of shredded chicken you’ve already cooked works perfectly for filling these.
- → How do I warm them up without losing the crunch?
An air fryer or oven is your best bet for reheating. The microwave will soften them, but they won’t stay crispy.