Why You’ll Love This Recipe
These taquito rolls strike the perfect balance of spicy, smoky, and cheesy. The Hatch chiles give a unique depth — not too hot, but flavorful and aromatic — while the shredded chicken and melted cheese make them hearty and satisfying. They’re simple to prepare, can be baked or air-fried for a lighter version, and freeze beautifully for make-ahead meals. Whether you’re serving them as appetizers or a main dish, they’re guaranteed to be a hit.
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Spicy Hatch Chili Chicken Taquito Rolls You’ll Crave – Crispy, Cheesy, and Packed with Flavor
- Total Time: 33 minutes
- Yield: 8 taquitos
- Diet: Halal
Description
These Spicy Hatch Chili Chicken Taquito Rolls are crispy, cheesy, and packed with bold Southwestern flavor. Shredded chicken, Hatch chiles, and melty cheese are rolled in tortillas, then baked or fried to golden perfection — the ultimate snack or party appetizer you’ll crave again and again.
Ingredients
- 2 cups cooked shredded chicken
- 1/2 cup diced Hatch green chiles (mild or hot, drained)
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- 1/4 cup cream cheese, softened
- 1/4 cup sour cream
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 8 small flour or corn tortillas
- 1 tbsp olive oil (for brushing or frying)
- Optional toppings: chopped cilantro, lime wedges, and extra Hatch chiles
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded chicken, Hatch chiles, cheeses, cream cheese, sour cream, and all spices. Mix until well blended and creamy.
- Warm tortillas slightly in the microwave (about 15–20 seconds) to make them pliable.
- Spoon 2–3 tablespoons of filling along one edge of each tortilla, then roll tightly and place seam-side down on the baking sheet.
- Lightly brush each taquito with olive oil.
- Bake for 15–18 minutes, flipping halfway through, until golden brown and crispy. (Alternatively, air fry at 190°C/375°F for 8–10 minutes.)
- Serve hot with salsa, guacamole, or creamy jalapeño dip.
Notes
- Use rotisserie chicken for a quick and easy shortcut.
- To make them extra crispy, spray lightly with cooking oil before baking or air frying.
- Freeze before baking for easy meal prep — just bake straight from frozen, adding a few extra minutes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baked or Air-Fried
- Cuisine: Southwestern
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked shredded chicken serves as the hearty base for these taquitos. Rotisserie chicken works perfectly if you want to save time.
Hatch green chiles add mild heat and smoky flavor. Use canned diced Hatch chiles or roast fresh ones for an authentic touch.
Cream cheese brings creaminess and helps bind the filling, giving every bite a rich, velvety texture.
Shredded cheddar cheese melts into the filling, adding a tangy, cheesy kick that pairs perfectly with the chiles.
Monterey Jack cheese balances the sharp cheddar with its smooth, creamy melt.
Garlic powder and onion powder add aromatic depth to the filling.
Cumin gives the taquitos a warm, earthy flavor that complements the smoky chiles.
Chili powder enhances the spice level without overpowering the flavor.
Salt and black pepper round out the seasoning and enhance all the ingredients.
Flour or corn tortillas wrap everything up — flour tortillas roll easily, while corn tortillas give a more traditional crunch.
Olive oil or cooking spray ensures crispness when baking or air-frying.
Fresh cilantro or green onions (optional) for garnish and extra color.
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
In a large bowl, combine shredded chicken, diced Hatch chiles, cream cheese, cheddar, Monterey Jack, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix until fully combined and creamy.
Warm the tortillas briefly in a microwave or skillet to make them pliable. Place 2–3 tablespoons of filling in a line near the edge of each tortilla, then roll tightly. Place seam-side down on the baking sheet.
Brush or spray the taquitos lightly with olive oil to help them crisp up. Bake for 15–18 minutes, or until golden brown and crispy. For extra crunch, you can broil them for 1–2 minutes at the end.
Alternatively, air fry at 375°F (190°C) for 8–10 minutes or until golden and crisp.
Serve hot with your favorite dips — salsa, sour cream, chipotle ranch, or guacamole all pair beautifully. I love sprinkling a little extra cheese and chopped cilantro over the top for that perfect finishing touch.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe yields 10–12 taquitos (serves 4).
Preparation time: 20 minutes
Cooking time: 15–18 minutes
Total time: 35–40 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F (190°C) for 5–7 minutes until crisp. Avoid microwaving, as it softens the tortillas. You can also freeze uncooked taquitos — just place them in a single layer on a tray, freeze until firm, then transfer to a freezer bag. Bake straight from frozen, adding 5–7 minutes to the cooking time.
Variations and Customizations
Extra Spicy Firecrackers
Add diced jalapeños or a few dashes of hot sauce to the filling for an extra fiery kick.
BBQ Chicken Twist
Replace the chili seasoning with BBQ sauce and use smoked cheddar for a smoky, sweet variation.
Breakfast Taquitos
Swap the chicken for scrambled eggs, crumbled bacon, and cheese for a morning-friendly version.
Vegetarian Option
Use black beans, roasted corn, and sautéed peppers in place of chicken for a hearty, meat-free version.
Creamy Ranch Fusion
Mix a spoonful of ranch dressing into the filling for a cool, tangy contrast to the spice.
Tex-Mex Supreme
Top baked taquitos with shredded lettuce, diced tomatoes, and sour cream for a taquito “platter.”
Cheesy Explosion
Add a little extra cheese inside — and even sprinkle some on top before baking for extra melt and crisp.
Buffalo-Style
Replace Hatch chiles with buffalo sauce and use blue cheese crumbles instead of cheddar.
Street Taco Style
Serve the taquitos with lime wedges, pico de gallo, and cotija cheese for a fresh, zesty finish.
Low-Carb Version
Use low-carb tortillas or wraps — they crisp beautifully and keep the flavors intact.
FAQs
1. What are Hatch chiles?
They’re a type of green chile from New Mexico known for their smoky, earthy flavor and moderate heat.
2. Can I use canned Hatch chiles?
Yes, canned diced Hatch chiles work perfectly and save time.
3. How spicy are Hatch chiles?
They’re usually mild to medium — just enough heat to be flavorful without overwhelming.
4. Can I use rotisserie chicken?
Absolutely — it’s a great shortcut for this recipe.
5. Can I fry them instead of baking?
Yes, shallow-fry in hot oil (350°F/175°C) for 2–3 minutes per side until golden.
6. What’s the best dipping sauce?
Try chipotle ranch, sour cream, guacamole, or salsa verde.
7. How do I keep the tortillas from cracking?
Warm them before rolling to make them flexible.
8. Can I make them ahead of time?
Yes — assemble and refrigerate for up to 24 hours before baking.
9. How can I make them crispier?
Brush lightly with oil and bake on a wire rack to allow air circulation.
10. Can I freeze them?
Yes! Freeze before baking for up to 2 months, then bake straight from frozen.
Conclusion
These Spicy Hatch Chili Chicken Taquito Rolls are everything you want in a snack or meal — crispy, creamy, cheesy, and packed with flavor. The combination of smoky Hatch chiles, tender chicken, and melted cheese creates a perfect bite that’s both comforting and exciting. Whether baked, fried, or air-fried, these taquitos deliver that satisfying crunch and spicy kick you’ll crave again and again. Serve them fresh from the oven with your favorite dipping sauce, and watch them disappear faster than you can roll the next batch.
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