I adore tacos. It’s a truth – if I was left on a deserted island with only one food for the rest of my life it would most definitely be Mexican. My kids have picked up the passion as well and we now habitually observe the all sacred ‘Taco Tuesday’ every week…even if it’s on a Thursday.

Last week, inspired by the Super Bowl snacks that were flooding the front of the supermarkets, I thought I’d try my hand at a home-made taquito recipe – you know, mix it up a little, give the troops something different and yet familiar. They loved them! And so did I. But then again, as mentioned, I’d be happy to eat taquitos everyday from now until forever – especially with chipotle salsa and home-made guacamole!

taquito recipe

Servings Prep Time
10taquitos 10minutes
Cook Time
Servings Prep Time
10taquitos 10minutes
Cook Time
  • 10 corn tortillas
  • 1 chicken breasts, roasted and shredded or cubed
  • 4Tbsp. cream cheese
  • 2cups Tex-Mex mixed cheeses, shredded (Monterey Jack, Mozzerella, Cheddar)
  • 1 Jalapeño. minced (optional)
  • 2Tbsp. EVOO
  1. Preheat the oven to 400 F. Have everything ready to go as things move quickly once the tortillas are warm.
  2. In a medium sized bowl, mix together the chicken, cream cheese, shredded cheese and jalapeños until well combined.
  3. Warm the tortillas by either placing them inside of a tea towel and popping them in the oven for 3-4 minutes or by warming each individually on a dry frying pan for 20-30 seconds per side. If you use the oven method, be sure to keep the tortillas wrapped in the cloth and only bring out one at a time; if you use the stove-top method, do each tortilla and fill individually before moving on to the next as they dry and harden quickly.
  4. Place an individual tortilla onto a flat surface and spoon approximately 3 Tbsp. of filling onto the middle. Fold the tortilla in half and then roll the top half back towards yourself so that the filling forms a cigar shape inside. Tuck the top end over the filling and roll the stuffed tortilla completely into a tube. Place on a parchment lined baking sheet and repeat with the next tortilla until all are done. Note: if the tortillas do not stay rolled or are cracking when you try and wrap them tightly, they need to be warmed a bit more until they are very pliable.
  5. Once all the taquitos are rolled and placed on a baking sheet, brush lightly with EVOO and place into the oven. Bake for 10-15 minutes or until the shells are good and crispy and the filling is sizzling.
  6. Serve while warm with good quality salsa, guacamole and sour cream. Ole!
Taquito Tuesday
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