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