Jalapeño Popper Taquitos
Jump to recipeWe took two of the easiest, most satisfying party apps and combined them into one ultimate crowd pleaser. Double up on the cheese—we like a mix of Sargento® Sliced Pepper Jack and cheddar for that spicy, hot kick infused with a smooth, delicate finish. Bonus: they’re both 100% real, natural cheese. Remember to roll your tortillas up tightly and place seam side down on a plate. It makes them even easier to fry. Have you made these yet? Let us know how it went in the comments below!
Have you made these yet? Let us know how it went in the comments below!
Ingredients
- 1
(8-oz.) block cream cheese, softened
- 1 cup
shredded cooked chicken
- 8
slices cooked bacon, chopped
- 1
large jalapeño, seeded, stemmed, and finely chopped
Kosher salt
Freshly ground black pepper
- 8
flour tortillas
- 8
slices Sargento® Sharp Cheddar Natural Cheese
- 8
- 4 Tbsp.
extra-virgin olive oil, divided
Salsa, for serving
Directions
- Step 1In a large bowl, combine cream cheese, chicken, bacon, and jalapeño. Season with salt and pepper.
- Step 2Lay one tortilla down on a work surface. Overlap 1 slice of pepper jack and 1 slice of cheddar covering as much of the tortilla as possible. Then spread about ¼ cup of cream cheese mixture over the cheese and onto the tortilla. Roll up tightly and place seam side down on a plate. Repeat with remaining tortillas, cheddar, and filling.
- Step 3Heat a large nonstick skillet over medium-low. Add 2 tablespoons of oil and half of the taquitos, starting with the seam side down. Cover and cook, turning every 2 to 3 minutes then recovering, until golden all over and cheese is melted throughout. Remove from heat and keep warm. Repeat with remaining oil and taquitos.
- Step 4Serve taquitos sliced in half with salsa for dipping.
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