2cupschickenshredded. You can use rotisserie chicken to keep this recipe quick an easy or boiled or baked and shredded chicken.
6ouncesshredded Mexican cheese blend or shredded cheddar cheese
8ouncesbaconcooked and crumbled (optional)
3-4fresh jalapeñosdiced. Seeds and ribs/membranes removed for a more mild flavor. If you prefer a kick, keep them in. You could also use a 4 ounce can of diced jalapeños or 1/2 cup sweet heat jalapeños in the jar for a sweet and savory twist on this recipe.
¼teaspoongarlic powder
¼teaspoononion powder
½teaspoonsalt
¼teaspoonblack pepper
Instructions
Heat the oven to 425 degrees. Line a baking sheet with parchment paper.
Combine the cream cheese, chicken, shredded cheese, bacon and jalapeños in a large mixing bowl and stir until combined.
If you're using corn tortillas, wrap the tortillas in a damp paper towel and heat them in the microwave for about one minute to ensure they don’t fall apart when you roll them.
Spray the bottom of a cookie sheet with cooking spray or grease it with 2 tablespoons of oil. Add about 2-3 tablespoons of filling to each corn tortilla and roll tightly. Place them on a cookie sheet seam side down so they don't open while baking.
Brush about 2 tablespoons of oil on the top of taquitos. If you don’t have a brush you can simply rub the oil onto the taquitos with your hands.
Bake for 14-18 minutes or until golden brown and crisp.