Mini Chicken Taquitos with Cheese

Crispy on the outside, cheesy and flavorful on the inside—these bite-sized taquitos are a quick, crowd-pleasing snack or meal inspired by my tia’s kitchen.

🌟 Why You’ll Love These

• Crispy & Cheesy: That golden crunch wrapped around a warm, gooey center? Irresistible.
• Customizable: Load ’em up with guac, salsa, sour cream, or anything else you love.
• Bake or Fry: Choose your texture adventure—lighter baked or ultra-crispy pan-fried.
• Make-Ahead Friendly: Prep the filling and roll when you’re ready to eat.

🛠️ What You’ll Need

• Skillet (to warm tortillas and optionally fry)
• Mixing Bowl (for combining the filling)
• Baking Sheet + Parchment (for baked taquitos)
• Brush or Oil Spray (for crisping)
• Tongs or Spatula (for flipping)

🧀 Ingredients

Filling:

• 2 cups shredded chicken (rotisserie or leftovers work great)
• 1 cup shredded cheese (Oaxaca, mozzarella, or Monterey Jack)
• ¼ cup diced green chiles or jalapeños for heat
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp garlic powder
• Salt & black pepper to taste

For the Taquitos:

• 12 small corn tortillas (flour works too)
• ¼ cup avocado oil (or olive oil), for brushing or frying

Optional Dips & Toppings:

• Salsa
• Guacamole
• Sour cream
• Fresh lime wedges
• Pickled cabbage
• Cotija cheese
• Cilantro

🔥 Instructions

1. Make the Filling

In a bowl, mix the shredded chicken, cheese, green chiles, and all spices. Taste and adjust seasoning.

2. Warm the Tortillas

Warm tortillas in a skillet or microwave until soft and flexible—this helps prevent cracking.

3. Roll the Taquitos

Spoon about 2 tablespoons of filling onto one side of each tortilla. Roll tightly and place seam-side down.

🧑‍🍳 Two Ways to Cook:

🥄 Option 1: Baked (Lighter)

1. Preheat oven to 400°F.
2. Line a baking sheet with parchment and place taquitos seam-side down.
3. Lightly brush or spray each with oil.
4. Bake for 12–15 minutes, flipping halfway through until golden and crisp.

🍳 Option 2: Pan-Fried (Crispier)

1. Heat a thin layer of avocado oil in a skillet over medium heat.
2. Place taquitos seam-side down.
3. Fry 2–3 minutes per side, turning to crisp evenly.
4. Transfer to a paper towel-lined plate.

🌮 Taquito Tips

• Shred cheese fresh for the best melt—block cheese melts smoother than pre-shredded.
• Don’t overfill! Keep it around 2 tbsp to avoid splits.
• Toothpicks for frying (optional) help them stay closed—just don’t forget to remove them!
• Brush lightly with oil when baking for that golden crispness.
• Serve hot with dips so everyone can customize their plate.

🍽️ What to Serve With Taquitos

• Guac, sour cream & salsa (a must!)
• Mexican rice or refried beans
• Lime wedges & pickled cabbage
• Cilantro-lime crema
• Cotija sprinkled over the top

📊 Nutrition (Per Serving – approx. 2 taquitos)

• Calories: 229 kcal
• Protein: 14.8g
• Carbs: 16.8g
• Fat: 11.3g
• Fiber: 2.6g

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