Popper Chicken Taquitos (Printable Version)

Cheesy chicken and jalapeno-filled taquitos that are crispy on the outside. A fun snack or easy meal alternative!

# Ingredients:

→ Filling

01 - 2 cups of cooked chicken, either rotisserie or your choice of preparation
02 - 8 oz of softened cream cheese
03 - ½ cup each of mozzarella, Monterrey jack, or cheddar cheese, shredded
04 - ½ cup of your preferred mix of shredded Monterrey jack, mozzarella, or cheddar cheese
05 - 8 bacon slices, cooked and crumbled
06 - 4 jalapeños, diced and seeded for less heat
07 - 2 green onions, thinly chopped
08 - 2 garlic cloves, finely grated or minced
09 - ½ tsp of salt
10 - ¼ tsp of ground black pepper

→ Taquitos

11 - 16 tortillas, corn or flour
12 - 2 tbsp of oil or a spritz of cooking spray

→ Accompaniments

13 - Sour cream for dipping
14 - Creamy ranch dressing
15 - Chunky salsa
16 - Sliced avocado
17 - Hot chili sauce

# Steps:

01 - Preheat your oven or air fryer to 350˚F. Get a sheet pan and line it with foil or parchment paper. In a big mixing bowl, stir together everything you’ll use for the filling.
02 - Scoop 2 to 3 tablespoons of the filling onto the center of each tortilla. Roll them up tightly and place them with the seam on the bottom so they stay closed.
03 - Lightly brush the taquitos with oil or spray them. Lay them seam-down on the lined baking sheet, making sure to leave about ½ inch of space. Bake for 10 to 15 minutes until they turn crispy and golden. If you want them crunchier, broil on low for a couple of minutes, but keep an eye on them to prevent burning.
04 - Spray or brush the taquitos lightly with oil. Cook 4 to 6 taquitos at a time in your air fryer (seam-side down) for about 6 to 8 minutes until they’re golden and crisp.
05 - Heat 2 tbsp of oil on medium in a skillet. Fry the taquitos in batches with the seam facing down, flipping occasionally for even crispiness. It’ll take 2 or 3 minutes per side, and once cooked, transfer them to a wire rack placed over a pan to stay warm.
06 - Eat while hot and pair them with ranch, avocado chunks, salsa, sour cream, or a sprinkle of cilantro.
07 - Rewarm by air frying at 400˚F for a couple of minutes, baking at 375˚F for about 4 to 5 minutes, or zapping in the microwave for 30 seconds (but they won’t be as crispy).
08 - Keep leftovers in the fridge for up to 3 days in an airtight container. If freezing, use a freezer-safe container for up to 3 months. Reheating tips apply here too.

# Notes:

01 - For extra crunch, try broiling or frying before serving.