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Close-up of two baked chicken jalapeño popper taquitos served on a bed of fresh greens. One taquito is cut open to reveal a creamy filling of chicken, cheese, and jalapeños. Topped with sliced jalapeños and diced tomatoes for garnish.
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Chicken Jalapeño Popper Taquitos
Prep Time
30 mins
Cook Time
15 mins
 
Course: Appetizer
Servings: 8
Calories: 293 kcal
Ingredients
  • 2 cups chicken breasts boneless, skinless, cooked, shredded
  • 4 oz. cream cheese softened
  • 1 cup cheddar cheese shredded
  • 4 strips bacon cooked and crumbled
  • 2 jalapeño pepper seeded and finely diced
  • salt
  • 12 flour tortillas large
Instructions
Assembly instructions:
  1. Mix all ingredients in a bowl.
  2. A few tablespoons at a time, place the mixture on a flour tortilla and roll tightly, keeping the ends open.
  3. Place on a cookie sheet, seam side down, and freeze.
  4. Once frozen, transfer to a freezer bag.
Cooking Instructions:
  1. Place the taquitos on a parchment paper-lined cookie sheet.
  2. Spray or brush with olive oil.
  3. Bake at 425° for 10-12 minutes, turning halfway through the cooking time.
Air Fryer Cooking Instructions:
  1. Preheat air fryer to 400°F.
  2. Place taquitos in a single layer in the air fryer basket, making sure they are not touching, and mist or brush with oil.
  3. Cook until golden brown, 6 to 9 minutes.
  4. Turn the taquitos over, oil again, and cook another 3 to 5 minutes.