Let Me Tell You About These Taquitos (Pull Up a Chair)
Okay, so you know when you get that craving for something crispy, savory, and honestly just fun to eat? That's taquitos for me. There's this one time I tried to impress my in-laws and totally overstuffed them—taquitos, not the in-laws. The cheese ran everywhere, but you know what? Everyone still devoured them. And now it's sort of an inside joke. So, don't worry if yours come out a bit wonky; happens to the best of us.
Why You'll Love This (Or: Why I'm Obsessed)
I pull these out of my back pocket whenever the week just feels like a slog and I want dinner fast (without looking like I gave up entirely). My kids go nuts for them, and my partner claims they're even better than the restaurant ones—though, between you and me, that's probably because I let them pick the salsa. Sometimes I use rotisserie chicken if I'm short on time, or leftover roast if I've got it. There's less mess than frying, which is key because I already do enough dishes around here, and the oven gives you that perfect crunch. No oil splatters on my shirt (well, unless I forget to brush them lightly, but let's not talk about that).
What You'll Need (Swaps Welcome)
- About 3 cups shredded cooked chicken (sometimes I use those grocery rotisserie chickens, or if I'm fancy, I poach my own. My friend swears by thighs, but I don't always bother. Leftovers work just fine!)
- 8–10 small flour or corn tortillas (flour ones roll easier, but corn taste more "authentic"—if you ask my uncle, anyway. And if they're a bit stale, just zap 'em in the microwave wrapped in a damp towel for 30 seconds)
- 1 cup shredded cheese (Cheddar is classic, but Monterey Jack, Pepper Jack, or whatever's lingering in the fridge is fair game. Once, in a pinch, I used mozzarella. Not bad!)
- ½ cup salsa (jarred, homemade, or that fancy fresh stuff from the market. I've even used pico, which was a bit chunky, but tasty)
- 1 teaspoon cumin (skip if you're not into it, or swap for chili powder)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste (I just do a pinch, taste, then add more if needed—there's no science here)
- Olive oil or spray (for that crispy finish)
How I Make Crispy Baked Taquitos (Don't Sweat It)
- Preheat the oven to 425°F (if you remember, otherwise just pop them in a hot oven and keep an eye on them—I've done it both ways).
- Line a baking sheet with parchment for easy cleanup (foil works too, or you can just scrub later if that's your thing).
- Mix the chicken, cheese, salsa, cumin, garlic powder, onion powder, and a pinch of salt and pepper in a big bowl. This is where I sneak a taste (sometimes two), just to check if it needs more salsa or cheese—or if it's, you know, edible.
- Warm the tortillas so they're pliable. I usually stack them, cover with a damp paper towel, and microwave for 30 seconds. If you skip this, they'll crack and you'll probably say a bad word.
- Spoon a generous scoop of filling into each tortilla (about 2 tablespoons, but who's measuring?). Roll 'em up tight. Place them seam-side down on your baking sheet. They'll look like little burrito logs. If some filling escapes, that's totally normal. Actually, that's the bit I grab for a pre-dinner snack.
- Brush or spray the tops with olive oil. Don't drown them, just a light coat. I once got overzealous and they turned out a bit greasy—lesson learned!
- Pop them in the oven. Bake about 15–20 minutes, or until they're golden brown and crisp. Mine are usually done at 18, but every oven's got its own quirks.
Some Real Talk Notes
- If the tortillas split, just squish them together. They'll stick as they bake. Or, actually, sometimes I patch holes with extra cheese. Works great.
- I think they're even tastier the next day, cold, straight form the fridge. Unless my family finds them first (spoiler: they always do).
- Sometimes the cheese leaks out. I've stopped caring. That crispy cheese edge is a bonus snack, in my opinion.
Variations I've Tried (Not All Successful...)
- Beef or ground turkey instead of chicken—very good, especially with taco seasoning.
- Black beans and corn for a veggie version. The kids balked at the corn but I loved it.
- Once I tried sweet potato and feta—honestly, didn't love it. Maybe too sweet? You might have better luck!
- Adding jalapeños or pickled onions is a win. But maybe skip if you're making these for picky eaters.
Do You Really Need Special Equipment?
Baking sheet is ideal, but once I used a pizza stone since my cookie sheets were MIA. Worked fine, just watch for drips. No parchment? Grease the pan well and call it good. I use tongs to flip them sometimes, but fingers work too if you're quick (and brave).
How To Store Leftovers (If You Have Any)
Pop leftovers in the fridge, wrapped in foil or an airtight box. They'll stay crisp-ish for a day or two. I've reheated them in the oven at 350°F for about 10 minutes. The microwave works, but they get a bit chewy. Honestly, they rarely last that long in my house.
How I Like To Serve These
We go big on toppings: guac, sour cream, extra salsa, and sometimes a squeeze of lime. My mom likes them with a side of rice and beans, but I prefer just a big plateful with a cold drink. (I won't say no to a margarita either!)
My Oops Moments (So You Don't Repeat Them)
- Don't rush rolling up the tortillas. I once tried to "speed roll" and filling flew everywhere. Slow and steady, trust me.
- If you bake them too close together, they steam instead of crisping up. Give them space! Learned that the hard way.
- Oh, and don't forget to preheat the oven. Cold oven = soggy taquitos. Ask me how I know...
FAQ With Some Honest Answers
- Can I freeze these?
- Yep, totally. Freeze before baking for best results, then bake straight from frozen—just add 5 minutes to the bake time. But... I've definitely frozen them after baking and still enjoyed 'em (not perfect, but handy).
- What if my tortillas break?
- Happens to everyone. Try warming them more or switching to flour tortillas. Or just eat the "taquito mess" as a taco salad. No shame.
- Can I make these dairy-free?
- Sure! Use vegan cheese or skip it. Maybe add extra salsa or guac for creaminess. I can't say they're exactly the same, but they hit the spot.
- Where do you get your tortillas?
- I grab them at the local Latino market when I can (the flavor's amazing), but the standard supermarket ones work. In a pinch, try making your own—I've used this recipe from Serious Eats and it was fun, but messy.
- Can I prep ahead?
- Definitely. I sometimes fill and roll in the morning, stash the tray in the fridge, and bake at dinnertime. Easy peasy.
Oh, and if you need some salsa ideas, Simply Recipes has a great basic salsa. Or just get the jarred stuff. We're all busy!
Anyway, let me know if you try these, or if you've got a weird taquito experiment that actually worked. I'm always up for a kitchen adventure, even if it means a bit of a mess.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- ½ cup salsa
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 8 small flour tortillas
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2In a large bowl, combine shredded chicken, cheddar cheese, salsa, cumin, garlic powder, chili powder, salt, and pepper. Mix until well combined.
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3Warm the tortillas slightly to make them pliable. Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla and roll tightly.
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4Place the rolled taquitos seam-side down on the prepared baking sheet. Brush the tops lightly with olive oil.
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5Bake for 20-25 minutes, or until the taquitos are golden and crispy. Serve hot with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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