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Chicken and Jalapeno Taquitos

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


  • 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


  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