Spicy Hatch Chili Chicken Taquito Rolls Recipe

Introduction

Spicy Hatch Chili Chicken Taquito Rolls are a crispy, flavorful appetizer perfect for any occasion. Packed with tender chicken, creamy cheese, and a kick of smoky Hatch green chiles, these taquitos deliver a satisfying bite every time.

Ingredients

• 2 cups cooked and shredded chicken breast
• 1 cup roasted Hatch green chiles, chopped
• 1 cup cream cheese, softened to room temperature
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and freshly cracked pepper to taste
• 12 small flour tortillas
• Vegetable oil (for frying)
• Fresh cilantro, finely chopped (for garnish)
• Sour cream (for serving)
• Ripe avocado, sliced (for serving)

Instructions

1. Step 1: Prepare the filling by combining shredded chicken, chopped Hatch green chiles, softened cream cheese, shredded Monterey Jack cheese, garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper in a large mixing bowl. Mix well until creamy and cohesive.
2. Step 2: Lay a flour tortilla flat on a clean surface. Spoon 2-3 tablespoons of the chicken mixture in a line down the center. Roll the tortilla tightly around the filling, tucking in the sides to secure it. Repeat with remaining tortillas and filling.
3. Step 3: Pour vegetable oil into a heavy-bottomed skillet to about 1 inch deep. Heat over medium until it reaches 350°F (175°C). Test by dropping a small tortilla piece; it should sizzle immediately.
4. Step 4: Fry 3-4 taquitos seam-side down in the hot oil. Cook for 3-4 minutes until golden and crispy, flipping halfway for even browning. Remove and drain on paper towels.
5. Step 5: Arrange the taquitos on a platter, sprinkle with chopped cilantro, and serve hot with sour cream and sliced avocado.

Tips & Variations

• For extra crispiness, freeze the rolled taquitos for 15 minutes before frying.
• Substitute Monterey Jack with Pepper Jack cheese for added heat.
• Use corn tortillas for a gluten-free option, but warm them first to prevent cracking.
• Oven-bake the taquitos at 425°F (220°C) for 15-20 minutes as a lighter alternative to frying.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispness, avoiding the microwave which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these taquitos ahead of time?

Yes, you can assemble the taquitos and refrigerate them for a few hours before frying. For best results, fry or bake just before serving.

What if I can’t find Hatch green chiles?

If Hatch green chiles aren’t available, substitute with poblano or Anaheim peppers for a similar mild heat and flavor.

Spicy Hatch Chili Chicken Taquito Rolls Recipe

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★★★★★

4.6 from 143 reviews

These Spicy Hatch Chili Chicken Taquito Rolls combine tender shredded chicken, roasted Hatch green chiles, and creamy cheeses wrapped in crispy fried flour tortillas. Infused with smoky spices and garlic, these golden-brown taquitos make a perfect appetizer or main dish served with fresh cilantro, sour cream, and ripe avocado slices for a burst of flavor and texture.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked and shredded chicken breast
• 1 cup roasted Hatch green chiles, chopped
• 1 cup cream cheese, softened to room temperature
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and freshly cracked pepper to taste

Assembly & Frying

• 12 small flour tortillas
• Vegetable oil (for frying)
• Fresh cilantro, finely chopped (for garnish)
• Sour cream (for serving)
• Ripe avocado, sliced (for serving)

Instructions

1. Prepare the Filling: In a large mixing bowl, combine the shredded chicken, chopped Hatch green chiles, softened cream cheese, shredded Monterey Jack cheese, garlic powder, onion powder, ground cumin, smoked paprika, and a pinch of salt and pepper. Use a spatula or fork to mix everything together until it’s well combined with a creamy, cohesive texture.
2. Assemble the Taquitos: Lay a flour tortilla flat on a clean surface. Spoon 2-3 tablespoons of the chicken mixture in a line down the center of the tortilla. Roll the tortilla tightly around the filling, tucking in the sides to keep the filling secure. Repeat for all tortillas until the filling is used up.
3. Heat the Oil: In a large, heavy-bottomed skillet, pour vegetable oil to about 1 inch depth. Heat over medium heat until the oil reaches 350°F (175°C) or sizzles on contact with a small piece of tortilla.
4. Fry the Taquitos: Working in small batches, place 3-4 taquitos seam-side down into the hot oil. Fry for 3-4 minutes, flipping halfway through, until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
5. Serve: Arrange the crispy taquitos on a platter. Garnish with chopped cilantro and serve hot with sour cream and sliced ripe avocado on the side.

Notes

• Ensure the cream cheese is softened to room temperature for easy mixing.
• Be careful when frying; use medium heat to avoid burning the tortillas.
• Adjust spice level by adding more or fewer Hatch chiles.
• Serve immediately for best crispiness.
• Substitute corn tortillas if gluten-free options are preferred, although the texture will differ.

Keywords: Spicy chicken taquitos, Hatch chili taquitos, fried taquitos, Mexican appetizer, crispy taquito rolls