Cheesy Chicken Jalapeno Popper Taquitos Recipe

Introduction

These Cheesy Chicken Jalapeno Popper Taquitos are a delicious twist on a classic appetizer. Filled with tender shredded chicken, cream cheese, and spicy jalapenos, they make for a crowd-pleasing snack or meal. Perfectly crispy on the outside and creamy inside, they’re irresistible!

Ingredients

• 3-4 boneless, skinless chicken breasts (frozen is fine)
• 8 ounces cream cheese
• ⅓ cup sliced jalapenos, roughly chopped
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 16 soft taco-sized flour tortillas
• 1½ cups shredded Monterrey jack cheese (or Mexican, Cheddar, etc.)

Instructions

1. Step 1: Add the chicken breasts, ½ cup water, cream cheese, chopped jalapenos, garlic powder, salt, and cumin to a crock pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
2. Step 2: Preheat your oven to 350°F (175°C).
3. Step 3: Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and stir it into the sauce.
4. Step 4: Place about a heaping ¼ cup of the chicken mixture in the center of each tortilla. Sprinkle shredded cheese over the top, then roll the tortilla tightly.
5. Step 5: Arrange the taquitos seam-side down on a baking sheet coated with vegetable spray.
6. Step 6: Bake in the preheated oven for 8-12 minutes, until the cheese is melted and the tops start to brown slightly.
7. Step 7: Serve warm with Ranch dressing or your favorite salsa for dipping.

Tips & Variations

• For extra crispiness, broil the taquitos for 1-2 minutes at the end, watching carefully to avoid burning.
• Swap jalapenos for pickled jalapenos for a tangy kick.
• Use corn tortillas for a gluten-free option—warm them first to prevent cracking when rolling.
• Add cooked and crumbled bacon to the filling for smoky flavor.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 8-10 minutes to keep them crispy. Avoid microwaving if possible, as it can make the tortillas soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these taquitos ahead of time?

Yes! Prepare and roll the taquitos ahead, then cover and refrigerate before baking. Bake just before serving for best texture.

Can I use canned jalapenos instead of fresh?

Absolutely. Just drain them well before adding to avoid extra moisture that could make the filling watery.

Cheesy Chicken Jalapeno Popper Taquitos Recipe

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★★★★★

4.4 from 104 reviews

These Cheesy Chicken Jalapeno Popper Taquitos are a flavorful and creamy twist on classic taquitos. Tender chicken cooked low and slow with cream cheese, jalapenos, and spices is rolled up in soft flour tortillas, topped with melted Monterrey jack cheese, and baked until golden. Perfect for a crowd-pleasing appetizer or a satisfying snack.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high) plus 12 minutes baking
• Total Time: 6 hours 30 minutes to 8 hours 15 minutes
• Yield: 16 taquitos 1x
• Category: Appetizer
• Method: Slow Cooking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Chicken Mixture

• 3–4 boneless, skinless chicken breasts (fresh or frozen)
• 8 ounces cream cheese
• ⅓ cup sliced jalapenos, roughly chopped
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon cumin
• ½ cup water

Taquitos Assembly

• 16 soft taco-sized flour tortillas
• 1½ cups shredded Monterrey jack cheese (or Mexican blend, Cheddar, etc.)
• Vegetable cooking spray
• Optional: Ranch dressing and salsa for serving

Instructions

1. Cook the Chicken Mixture: Add the chicken breasts, ½ cup water, cream cheese, sliced jalapenos, garlic powder, salt, and cumin into a crock pot. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender.
2. Preheat the Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the taquitos.
3. Shred the Chicken: Remove the cooked chicken breasts from the crock pot and place them on a large plate. Use two forks to shred the chicken finely. Return the shredded chicken to the crock pot and stir to coat it evenly with the creamy sauce.
4. Assemble the Taquitos: Lay out the flour tortillas and place a heaping ¼ cup of the creamy shredded chicken mixture in the center of each. Sprinkle shredded Monterrey jack cheese generously over the top of the filling. Roll each tortilla tightly to enclose the filling.
5. Prepare for Baking: Spray a baking sheet with vegetable cooking spray. Place the rolled taquitos seam-side down on the baking sheet in a single layer.
6. Bake the Taquitos: Bake in the preheated oven for 8-12 minutes, or until the cheese on top has melted and started to brown slightly, and the taquito edges are crisping up.
7. Serve: Serve the cheesy chicken jalapeno popper taquitos warm, with optional Ranch dressing and salsa on the side for dipping.

Notes

• You can use frozen chicken breasts directly in the crock pot; just increase cooking time as needed.
• Adjust jalapeno quantity based on your heat preference or substitute with milder peppers.
• For extra crispiness, broil the taquitos for 1-2 minutes at the end of baking, watching carefully.
• Flour tortillas can be swapped with corn if preferred, but flour tortillas tend to be more flexible for rolling.
• Leftover taquitos can be refrigerated for up to 3 days and reheated in the oven for best texture.

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