Description
Crispy on the outside, creamy and cheesy on the inside, these Cream Cheese Chicken Taquitos are the perfect quick dinner or party appetizer that everyone will love. Ready in just 30 minutes!
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 oz cream cheese, softened
- 1 cup shredded Mexican cheese blend
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 12 small flour tortillas
- Vegetable oil, for frying
- Optional Garnishes
- Fresh cilantro, chopped
- Lime wedges
- Diced tomatoes
Instructions
- Prepare the Filling
- In a large bowl, combine the shredded chicken, softened cream cheese, shredded Mexican cheese blend, garlic powder, chili powder, cumin, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and the mixture has a creamy, consistent texture. Make sure there are no large chunks of cream cheese remaining.
- Prepare the Tortillas
- Warm the tortillas slightly in the microwave for about 20-30 seconds or in a dry skillet for a few seconds on each side. This step is crucial as it makes the tortillas more pliable and prevents them from cracking when rolled.
- Assemble the Taquitos
- Spoon approximately 2 tablespoons of the chicken mixture onto each tortilla, placing it in a line across the bottom third of the tortilla. Roll the tortilla tightly around the filling, starting from the filled end. If needed, secure each taquito with a toothpick to prevent unraveling during frying.
- Fry the Taquitos
- Heat about 1/2 inch of vegetable oil in a large, heavy-bottomed pan over medium-high heat until it reaches approximately 350°F (175°C). Carefully place the taquitos in the hot oil, seam side down first, working in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally until all sides are golden brown and crispy.
- Drain and Rest
- Using tongs, remove the fried taquitos from the oil and place them on a plate lined with paper towels or a wire rack to drain excess oil. Allow them to cool slightly for 1-2 minutes, which helps the filling to set.
- Serve and Garnish
- Remove any toothpicks before serving. Arrange the taquitos on a serving platter and garnish with freshly chopped cilantro, lime wedges, and diced tomatoes if desired. Serve warm with your favorite dipping sauces such as sour cream, guacamole, or salsa.
Notes
- For a healthier version, these taquitos can be baked at 425°F (220°C) for 15-20 minutes until crispy, after lightly brushing with oil.
- You can prepare the filling up to 24 hours in advance and store it in the refrigerator.
- Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes to restore crispness.
- For extra flavor, add 1/4 cup of finely chopped jalapeños or green chiles to the filling mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 3 taquitos
- Calories: 520
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg