Jalapeno Popper Chicken Taquitos

Jalapeno Popper Chicken Taquitos

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You will love the flavors of these Jalapeno Popper Chicken Taquitos! Shredded chicken, cream cheese and extra-sharp cheddar cheese, chopped jalapenos, crumbled bacon, seasoned with Mexican spices, rolled into a flour tortilla, baked until crispy and golden brown.

I have been about to “pop” to share this recipe with y’all!
(pun intended)

When David and I left from my mama’s house after our Christmas visit, she sent us home with a couple of packages of cream cheese. I guess she had purchased too much and known how we like to eat, she decided to give it to us.

Cream cheese has an extremely long shelf life and considering my health issues the past few months, that is a good thing because I wasn’t in the kitchen very much. Cream cheese is not something I use a lot of, but we do like it, especially when we have Bagels and Lox or when I make jalapeno poppers. I’m sure a few other recipes would pop up if you did a keyword search on this blog for recipes.

Not wanting any of this cream cheese to go bad, I kind of dreamed up a recipe with ingredients I had on hand. Of course, there was the cream cheese, I also had chicken, some bacon, and believe or not José is (in the basement for the winter, in front of the glass door) still trying to produce jalapenos! I knew these would be the key ingredients of the recipe. I did some searching online and came across a recipe for Jalapeno Popper Chicken Taquitos.

BOOM! A new recipe was born!

You’ve gotta try this one! Here’s how I made the jalapeno popper chicken taquitos:

Jalapeno Popper Chicken Taquitos | Shredded chicken, cream cheese and extra-sharp cheddar cheese, chopped jalapenos, crumbled bacon, seasoned with Mexican spices, rolled into a flour tortilla, baked until crispy and golden brown. | TheMountainKitchen.com

Preheat oven to 400 degrees F. Brush an 18 x 13-inch baking sheet with olive oil; set aside.

While the cream cheese is softening, cook the bacon; allow to drain on paper towels before crumbling.

Jalapeno Popper Chicken Taquitos | Shredded chicken, cream cheese and extra-sharp cheddar cheese, chopped jalapenos, crumbled bacon, seasoned with Mexican spices, rolled into a flour tortilla, baked until crispy and golden brown. | TheMountainKitchen.com

I found that the filling was easier to combine in phases, rather than trying to mix all of the ingredients at once.

Jalapeno Popper Chicken Taquitos | Shredded chicken, cream cheese and extra-sharp cheddar cheese, chopped jalapenos, crumbled bacon, seasoned with Mexican spices, rolled into a flour tortilla, baked until crispy and golden brown. | TheMountainKitchen.com

In a medium bowl, add cream cheese, cheddar, cumin, onion powder, garlic powder, lime zest, lime juice, jalapeno, and crumbled bacon. Start by mixing with a fork and then press and smear with the back of a spoon, until thoroughly combined.

Jalapeno Popper Chicken Taquitos | Shredded chicken, cream cheese and extra-sharp cheddar cheese, chopped jalapenos, crumbled bacon, seasoned with Mexican spices, rolled into a flour tortilla, baked until crispy and golden brown. | TheMountainKitchen.com

Jalapeno Popper Chicken Taquitos | Shredded chicken, cream cheese and extra-sharp cheddar cheese, chopped jalapenos, crumbled bacon, seasoned with Mexican spices, rolled into a flour tortilla, baked until crispy and golden brown. | TheMountainKitchen.com

Add in chicken to the mixture. Wet your hands then combine the chicken into the mixture. The water will help repel the oils of the cheese from your fingers and keep them cleaner. Massage as if you were mixing together a meatloaf, but you don’t have to worry about overworking the meat.

Jalapeno Popper Chicken Taquitos | Shredded chicken, cream cheese and extra-sharp cheddar cheese, chopped jalapenos, crumbled bacon, seasoned with Mexican spices, rolled into a flour tortilla, baked until crispy and golden brown. | TheMountainKitchen.com

Spoon 3-4 tablespoons of the chicken mixture onto each tortilla.

Jalapeno Popper Chicken Taquitos | Shredded chicken, cream cheese and extra-sharp cheddar cheese, chopped jalapenos, crumbled bacon, seasoned with Mexican spices, rolled into a flour tortilla, baked until crispy and golden brown. | TheMountainKitchen.com

Roll the tortilla around the filling tightly; place seam side down on the oiled baking sheet.

Jalapeno Popper Chicken Taquitos | Shredded chicken, cream cheese and extra-sharp cheddar cheese, chopped jalapenos, crumbled bacon, seasoned with Mexican spices, rolled into a flour tortilla, baked until crispy and golden brown. | TheMountainKitchen.com

Repeat with the remaining tortillas and filling mixture.

Jalapeno Popper Chicken Taquitos | Shredded chicken, cream cheese and extra-sharp cheddar cheese, chopped jalapenos, crumbled bacon, seasoned with Mexican spices, rolled into a flour tortilla, baked until crispy and golden brown. | TheMountainKitchen.com

Lightly brush each taquito with olive oil and ensure that they are not touching each other.

Jalapeno Popper Chicken Taquitos | Shredded chicken, cream cheese and extra-sharp cheddar cheese, chopped jalapenos, crumbled bacon, seasoned with Mexican spices, rolled into a flour tortilla, baked until crispy and golden brown. | TheMountainKitchen.com

Bake for 15 minutes or until the taquitos are crisp and golden brown.

Jalapeno Popper Chicken Taquitos | Shredded chicken, cream cheese and extra-sharp cheddar cheese, chopped jalapenos, crumbled bacon, seasoned with Mexican spices, rolled into a flour tortilla, baked until crispy and golden brown. | TheMountainKitchen.com

Serve hot with salsa, guacamole, sour cream, fresh cilantro and lime wedges.

Jalapeno Popper Chicken Taquitos | Shredded chicken, cream cheese and extra-sharp cheddar cheese, chopped jalapenos, crumbled bacon, seasoned with Mexican spices, rolled into a flour tortilla, baked until crispy and golden brown. | TheMountainKitchen.com

Although the photos show the jalapeno popper chicken taquitos topped with salsa, I recommend dipping them into salsa or guacamole instead of topping them. They are perfectly crispy and they can be dipped and eaten with your fingers.

Surprisingly, they made great leftovers and warmed up beautifully, maintaining that crispy tortilla crunch. These jalapeno popper chicken taquitos are loaded with flavor! I know after writing this post I sure wish I had one to “pop” in my mouth…

ba-dum-bum-CHING! (Yep, more pun intended. #sorrynotsorry)

Jalapeno Popper Chicken Taquitos

These jalapeno popper chicken taquitos are filled with chicken, cheese, jalapenos, bacon, and seasoned with Mexican spices baked crispy golden brown.
Course Main Course
Cuisine American, Mexican
Keyword bacon, chicken, Jalapeno popper, taquitos
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 10 Taquitos
Calories 390kcal

Ingredients

  • 10 8-inch flour tortillas (warmed)
  • 1 ½ pounds chicken cooked and shredded
  • 4 ounces cream cheese softened
  • 1 cup extra-sharp cheddar cheese shredded
  • ½ teaspoon cumin
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ lime juiced + 1 teaspoon lime zest
  • 6 strips bacon cooked and crumbled
  • 2 jalapeno peppers seeded and minced
  • 1 tablespoon extra virgin olive oil

Optional Toppings: salsa, guacamole, sour cream, cilantro and lime wedges for serving

    Instructions

    • Preheat oven to 400 degrees F. Brush a 1 8 x 13-inch baking sheet with olive oil; set aside.
    • While the cream cheese is softening, cook the bacon; allow to drain on paper towels before crumbling.
    • In a medium bowl, add cream cheese, cheddar, cumin, onion powder, garlic powder, lime zest, lime juice, jalapeno, and crumbled bacon. Start by mixing with a fork and then press with the back of a spoon, until thoroughly combined.
    • Add in chicken to the mixture. Wet your hands then combine the chicken into the mixture. Massage as if you were mixing together a meatloaf, but you don’t have to worry about overworking the meat.
    • Spoon 3 to 4 tablespoons of the chicken mixture onto each tortilla.
    • Roll the tortilla around the filling tightly; place seam side down on the oiled baking sheet.
    • Repeat with the remaining tortillas and filling mixture.
    • Lightly brush each taquito with olive oil and ensure that they are not touching each other.
    • Bake for 15 minutes or until the taquitos are crisp and golden brown.
    • Serve hot with salsa, sour cream, fresh cilantro and lime wedges.

    Notes

    Recipe adapted from Jamie at Love Bakes Good Cakes

    Nutrition

    Calories: 390kcal | Carbohydrates: 16g | Protein: 20g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 447mg | Potassium: 234mg | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 5.4mg | Calcium: 133mg | Iron: 1.9mg
    Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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