Spicy Hatch Chili Chicken Taquito Rolls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
