Name: Jalapeño Popper Chicken Taquitos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 3–4 boneless, skinless chicken breasts (cooked and diced); 8 oz cream cheese (full-fat); 1 cup shredded cheddar cheese; ½ cup jalapeños (fresh or pickled, chopped); 8 flour tortillas (6-inch); 2 tbsp olive oil (for brushing); 1 tsp cumin; 1 tsp garlic powder

Jalapeño Popper Chicken Taquitos combine crispy tortillas with a creamy, spicy filling for an irresistible snack or meal. With the perfect blend of heat from jalapeños, richness from cream cheese, and the comforting taste of shredded chicken, this dish is a crowd-pleaser. I love making these taquitos for game nights, parties, or even just a satisfying dinner at home.

Jalapeño Popper Chicken Taquitos

Why You’ll Love This Recipe

I love how these taquitos offer a perfect balance of crunch and creaminess. They’re simple to prepare and make an excellent choice for feeding a crowd or enjoying solo. Whether served with sour cream, guacamole, or salsa, they never fail to impress. Plus, they bake up beautifully in the oven, meaning no deep-frying mess.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3–4 boneless, skinless chicken breasts (cooked and diced)
8 oz cream cheese (full-fat)
1 cup shredded cheddar cheese
1/2 cup jalapeños (fresh or pickled, chopped)
8 flour tortillas (6-inch)
2 tbsp olive oil (for brushing)
1 tsp cumin
1 tsp garlic powder

Directions

I preheat the oven to 400°F (200°C).
In a mixing bowl, I combine the diced chicken, cream cheese, cheddar cheese, jalapeños, cumin, and garlic powder.
I spoon about two tablespoons of the mixture onto one side of each tortilla, roll tightly, and tuck in the edges.
I place the taquitos seam-side down on a greased baking sheet.
After brushing the tops lightly with olive oil, I bake them for 15–20 minutes until they’re golden and crispy.
I serve them warm with sour cream or guacamole.

Servings and timing

This recipe makes 8 taquitos and serves 4 people. It takes about 15 minutes to prepare and 20 minutes to cook, totaling 35 minutes from start to finish.

Variations

I sometimes swap the chicken for rotisserie chicken to save time. For extra spice, I add a few dashes of hot sauce or chopped chipotle peppers to the filling. If I’m in the mood for something different, I use Monterey Jack cheese instead of cheddar or add a handful of cooked bacon bits for a smoky twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them in a 350°F oven for about 10 minutes to maintain crispiness. I avoid microwaving them if possible, as it tends to make the tortillas soggy.

FAQs

Can I make these taquitos ahead of time?

Yes, I assemble them ahead of time and store them in the fridge. When I’m ready to bake, I just pop them in the oven.

Can I freeze Jalapeño Popper Chicken Taquitos?

Absolutely. I freeze them before baking, then bake from frozen at 400°F for 25–30 minutes.

What kind of jalapeños should I use?

I like using pickled jalapeños for a tangy kick, but fresh jalapeños offer a brighter, spicier flavor.

Are these taquitos very spicy?

They have a mild to moderate heat level. I control the spice by adjusting the amount of jalapeños I add.

Can I use corn tortillas instead?

Yes, but I warm them first to prevent cracking. Corn tortillas give a different texture but are equally delicious.

Conclusion

Jalapeño Popper Chicken Taquitos are a fun, flavorful way to spice up my meal routine. I enjoy how easy they are to make and how quickly they disappear once served. Whether I’m hosting a gathering or just treating myself, this recipe always delivers.