Chicken and Jalapeno Taquitos #FantasticalFoodFight

Chicken and Jalapeno Taquitos are fast, fabulous, and freezer-friendly. Whip up a batch for your family soon.

Chicken and Jalapeno Taquitos

Frozen chicken taquitos were a staple when I was growing up. Mama pretty much always kept a box on hand because they were something easy that I could fix for myself during the summer or on Saturday afternoons when hunger struck.

We’ve cut out a lot of convenience foods, like frozen taquitos, out of our diet because let’s face it that stuff is expensive and the homemade version tastes so much better.

When Sarah from Fantastical Sharing of Recipes announced that this month’s Fantastical Food Fight ingredient was pickled peppers I knew that anything I ended up making would have pickled jalapeno. Wondering what the Food Fight is all about? Each month a group of bloggers gets together to make recipes based on a single ingredient or theme such as deviled eggs or BLTs.

Chicken and Jalapeno Taquitos

If your kids won’t eat jalapenos just mix everything but the jalapenos together and add a teaspoon or two to individual taquitos. The jar I used when I made this recipe were hotter than the last couple of jars we’d gotten so I knew I couldn’t hide them.

The chicken and jalapeno taquitos were a hit with the family and the youngest nephew declared them “licious,” and the older nephew ate four over the course of the evening.

Refried beans

Pressure Cooker Seasoned Pinto Beans

Chicken and Jalapeno Taquitos

Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 taquitos
Author Micha M

Ingredients

  • 18 fajita sized soft tacos
  • 3 cups shredded cooked chicken
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 8 ounces (weight) shredded Colby Jack cheese if using pre-shredded cheese this is roughly 2 cups
  • 1/4 cup diced pickled jalapenos buy mild pickled jalapenos if needed
  • vegetable oil

Instructions

  1. Place a large skillet over moderate heat

  2. Add enough vegetable oil to cover the bottom of skillet

  3. Mix together the chicken, garlic powder, chili powder, cheese and jalapenos

  4. Place a small amount of filling on a tortilla and roll

  5. Place seam side down in skillet and cook for 2 to 3 minutes per side or until golden, crispy, and heated through

  6. Repeat until all taquitos are cooked

To Freeze:

  1. Once the taquito is rolled, secure with toothpicks and place on a cookie sheet

  2. Place the cookie sheet in the freezer for about an hour or until the taquitos are frozen enough to keep their shape

  3. Remove the toothpicks and place in a labeled freezer bag

  4. Proceed with the cooking directions

This post may be linked to these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday

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Comments

  1. Oh my gosh, these sound delicious!! Taquitos have always been one of my favorites.

  2. You cannot go wrong with taquitos and chicken and jalapeno are my favorite kind (not big on beef taquitos), so I know I would enjoy these so much! Thanks for joining in this month!!

  3. Oh my, I have never made taquitos but this recipe is going to change that.

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