# Chicken and Cheese Taquitos

A classic comfort meal featuring shredded chicken and cheese rolled in tortillas, then fried until crispy.

- Servings: 12 servings
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- leg quarter meat
- 0.5 red bell pepper
- 0.5 onion
- neutral oil
- 1 pinch salt
- 0.5 block cream cheese, softened
- 4 ounces shredded mild cheddar cheese
- 4 ounces shredded Monterey Jack
- 2 tbsp garlic powder
- 2 tsp cumin
- 2 tsp chili powder
- flour tortillas
- 1 inch oil
- shredded lettuce
- sour cream
- guacamole
- tomatoes
- cilantro
- cotija cheese

## Instructions

1. Shred chicken leg quarter meat, leaving it in fairly large pieces with chunks, and remove the skin.
2. Chop about half of a red bell pepper (or green bell pepper) into tiny cubes.
3. Dice half an onion into tiny cubes.
4. In a stainless steel skillet on medium-high heat, add a little neutral oil.
5. Add the chopped onion and pepper to the skillet and cook them down.
6. Add a pinch of salt and cook for about 10 minutes until soft, stirring frequently.
7. Once soft and any water has evaporated, move the cooked onion and pepper to the bowl with the chicken.
8. Add half a block of softened cream cheese to the bowl.
9. Add 4 ounces of shredded mild cheddar cheese and 4 ounces of shredded Monterey Jack to the bowl.
10. Add 2 tablespoons of garlic powder, 2 teaspoons of cumin, and 2 teaspoons of chili powder.
11. Carefully fold all the ingredients together into a homogeneous mix, ensuring no cream cheese clumps remain.
12. Scoop about 3 tablespoons of the mixture onto a flour tortilla, just off-center.
13. Fold the back end of the tortilla over the filling, then tuck and roll tightly.
14. Insert a toothpick at an angle into the lip of the rolled tortilla to keep it from unrolling.
15. Repeat the filling and rolling process for all tortillas, yielding around 12 taquitos.
16. To deep fry, fill a high-walled saucepan with about an inch of oil and heat it to 375 degrees.
17. Carefully lay 2-3 taquitos into the hot oil, ensuring not to overcrowd the pan.
18. Cook on one side for about 1.5 to 2 minutes, then flip and cook the other side for the same duration until golden and crispy.
19. Remove cooked taquitos and let them drain on a wire rack.
20. Repeat frying with the remaining taquitos.
21. While the next batch is frying, carefully pull out the toothpicks from the drained taquitos.
22. Serve the taquitos with shredded lettuce, sour cream, guacamole, tomatoes, cilantro, and cotija cheese.

## Equipment

- stainless steel skillet
- wire rack
- high-walled saucepan
- toothpick

## Tips

- Remove skin from chicken.
- Keep moving onions and peppers while cooking to prevent burning.
- Add a splash of water to deglaze the pan if onions and peppers are close to burning.
- Ensure no cream cheese clumps remain in the mixture.
- Flour tortillas are easier to work with than corn tortillas for rolling.
- Do not overcrowd the pan when deep frying to maintain oil temperature.
- Carefully remove toothpicks while the next batch is frying.

## Source

- Original video: https://www.facebook.com/share/v/17wsyUVMB6/
- Recipe page: https://www.cliprecipe.com/recipe/6ee6ed20-e3bf-4013-a0a2-684d3f2b9eb7
- Extracted: 2026-02-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt