Description
These Spicy Hatch Chili Chicken Taquito Rolls are crispy, cheesy, and packed with bold flavors. Perfect as an appetizer or a fun weeknight meal, served with sour cream and avocado.
Ingredients
- 2 cups cooked and shredded chicken breast
- 1 cup roasted Hatch green chiles, chopped
- 1 cup cream cheese, softened to room temperature
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly cracked pepper to taste
- 12 small flour tortillas
- Vegetable oil (for frying)
- Fresh cilantro, finely chopped (for garnish)
- Sour cream, for serving
- Ripe avocado, sliced, for serving
Instructions
- In a bowl, combine shredded chicken, chopped Hatch chiles, cream cheese, Monterey Jack cheese, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper until well mixed.
- Spoon mixture onto each tortilla and roll tightly to form taquitos.
- Heat vegetable oil in a large skillet over medium-high heat. Fry taquitos in batches until golden brown and crispy, about 2–3 minutes per side.
- Drain on paper towels.
- Garnish with fresh cilantro and serve with sour cream and sliced avocado.
Notes
- For a lighter version, bake taquitos at 400°F (200°C) for 15–20 minutes until crispy.
- You can substitute Hatch chiles with poblano peppers if unavailable.
- These can be made ahead and reheated for a quick meal or snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican