Cheesy Jalapeño Popper Chicken Taquitos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked taquitos filled with creamy jalapeño chicken and melted cheese. They're flavorful and easy to make in a slow cooker, then finished on a sheet pan. Great for entertaining or casual meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3-4 boneless skinless chicken breasts
- 1/2 cup reduced sodium chicken broth
- 8 oz cream cheese (full fat works best)
- 1/3 cup pickled or jarred sliced jalapeños (roughly chopped)
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1/4 cup chopped fresh cilantro (optional)
- 16 soft taco-sized flour tortillas
- 1 1/2 cups shredded Monterey jack cheese (or use your favorite)
- additional jalapeño slices (optional - to add to the rolled up taquitos)
- 1 medium avocado (pitted and chopped)
- handful fresh cilantro (about 1 cup)
- 1 Tbsp lime juice (fresh is best)
- 1 cup prepared ranch dressing
At a glance
PER SERVING · TIME 392M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 6h 12m
- Sodium
- 3124mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1370mg
- Calcium
- 798mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 3124MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.