Jalapeno Popper Chicken Taquitos
Let's take everyone's favorite tailgate appetizer and mash it up with a Tex Mex classic. Spicy, cheesy, and packed with chicken and bacon, these taquitos are incredible.
Ingredients
- 2 cups shredded boneless skinless chicken breast about 1½ large breast, shredded
- 6 oz cream cheese softened
- 8 strips bacon crumbled
- ½ cup jalapeños about 3-4 large jalapeños seeded and diced
- ¾ cup corn kernels
- ¼ cup cilantro minced
- 1½ cups shredded cheddar or Colby jack
- ½ cup sour cream
- 1 tsp garlic powder
- 12 fajita sized flour tortillas
- salt and pepper to taste
- diced avocado for garnish
- cilantro for garnish
- sour cream for garnish
- cotija cheese for garnish
- salsa or ranch for serving
Instructions
- Preheat the oven to 400°
- In a bowl, add shredded chicken, cream cheese, bacon, jalapeños, corn, shredded cheese, cilantro, and sour cream. Season with garlic powder, salt and pepper to taste
- Microwave the tortillas under a damp paper towel for 30 seconds-1 minute to make soft and pliable.
- Spoon 1½-2 tbsp of the chicken and cheese mixture onto the side of the tortilla closest to you, and gently roll the tortilla away from you, pressing gently to spread the filling out end to end. Seal with a toothpick if needed
- Repeat until you are out of filling (feel free to use additional tortillas if you have left over filling).
- Place the rolled tortillas on a lined baking sheet, about 1 inch apart, and spray with cooking spray (this helps them become golden and crispy).
- Bake for 12-15 minutes or until golden brown with melty cheese.
- Serve immediately with the garnishes and dips of your choice.