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Homemade Taquitos are the crunchy, cheese-filled treasures that turn any meal into a festive Mexican-inspired celebration, and they’re a cinch to whip up on a busy weeknight or for game-day snacking.
Why You’ll Love This Recipe
- Ready in under 45 minutes—perfect for last-minute appetizers
- Baked, not fried—same crunchy texture with less oil
- Fully customizable: beef, chicken, or vegetarian
- Cheese-filled and spicy or mild—tailor heat to your taste
- Makes great finger food for parties, potlucks, or family dinners
- Uses pantry staples and minimal ingredients for an easy recipe
- Freezer-friendly: prep ahead for quick future meals
- Kid-approved snack that sneaks in protein and veggies
Ingredients
- 12 small (6-inch) corn tortillas (Mission or Guerrero brands work well)
- 1 lb cooked, shredded chicken (rotisserie or leftover)
- 1 cup shredded cheddar or Monterey Jack cheese (divided)
- ½ cup finely diced onion
- 1 jalapeño, seeded and minced (optional for an extra kick)
- 1 Tbsp taco seasoning (homemade mix or Old El Paso)
- 2 Tbsp chopped fresh cilantro (plus more for garnish)
- ¼ cup canned diced green chiles (drained)
- 1 Tbsp fresh lime juice
- Cooking spray or 1–2 Tbsp neutral oil (for brushing)
- Salt and pepper, to taste
Directions
- Preheat the Oven to 425°F
A hot oven is key—this temperature guarantees a crackling, golden-brown shell every single time. - Warm the Tortillas
Wrap them in a damp paper towel and microwave 20 seconds, or heat each in a dry skillet for 5–7 seconds per side. Warm tortillas resist cracking. - Mix the Filling
In a bowl, combine shredded chicken, ¾ cup cheese, onion, jalapeño, taco seasoning, cilantro, lime juice, and green chiles. Taste and adjust salt, pepper, or seasoning level. - Fill and Roll
Lay a tortilla flat, spoon 2 Tbsp filling near one edge, then roll tightly. Place seam side down on a parchment-lined baking sheet; repeat. - Brush or Spray Lightly
A quick brush of oil or spray gives extra crunch without deep-frying—just enough to turn golden. - Bake Until Golden
Bake for 12 minutes, flip each taquito, then bake another 8–10 minutes until firm and browned. You’ll hear that satisfying crisp snap! - Rest Briefly
Let them cool on the pan for about 2 minutes so they hold their shape—resist the urge to dive in right away. - Garnish and Serve
Sprinkle with remaining cheese and extra cilantro. Serve with salsa, guacamole, or a tangy lime crema for dipping.
Servings & Timing
Yield: Makes 18–20 Homemade Taquitos (serves 4–6)
Prep Time: 15 minutes
Cook Time: 20 minutes
Rest Time: 2 minutes
Total Time: 37 minutes
According to a Good Housekeeping survey, 62% of home cooks look for recipes under 30 minutes—and these taquitos deliver that quick-fix satisfaction.
Variations
- Spicy Beef: Swap chicken for 1 lb seasoned ground beef and add a pinch of chipotle powder.
- Veggie Cheese-Filled: Fill with black beans, corn, bell peppers, and queso fresco.
- Breakfast Taquitos: Use scrambled eggs, breakfast sausage, and pepper jack cheese.
- Vegan Roll-Ups: Try shredded jackfruit, dairy-free cheese, and salsa verde.
- BBQ Chicken: Toss chicken with ¼ cup BBQ sauce before filling.
- Buffalo Style: Mix chicken with buffalo sauce and serve with ranch dip.
Storage & Reheating
In the Fridge: Store cooled taquitos in an airtight container for up to 4 days.
In the Freezer: Freeze in a single layer on a sheet, then transfer to a sealed bag for up to 1 month.
Reheating (Oven): From fridge, bake at 375°F for 8–10 minutes until crisp; from frozen, bake at 400°F for 12–15 minutes.
Microwave Note: A quick 30-second zap warms them but softens the shell—oven or air fryer gives best crunch.
FAQs
Q: Can I use flour tortillas instead of corn?
A: Absolutely—flour makes a softer shell, still tasty and easy to roll.
Q: How do I prevent tortillas from splitting?
A: Always warm them before filling; cool tortillas crack when bent.
Q: What dips pair best?
A: Salsa, guacamole, queso, or cilantro-lime crema are all winners.
Q: Can I prep ahead?
A: Yes—assemble and freeze raw taquitos, then bake straight from the freezer (add a few minutes to cook time).
Q: My taquitos turned soggy—what went wrong?
A: Likely too-wet filling or an oven that wasn’t quite hot enough; drain filling well and preheat fully.
Q: Are these gluten-free?
A: Use certified gluten-free corn tortillas and check your seasoning label.
Q: Can I air-fry them?
A: You sure can—air fry at 380°F for 10–12 minutes, flipping once, for extra crisp.
Conclusion
Crunchy, cheese-filled, and ready in under 40 minutes, these Homemade Taquitos bring bold Mexican flavor to any table with minimal fuss. Give them a whirl next time you need a quick appetizer, fun finger food, or freezer-friendly dinner—then swing back and let me know which variation stole your heart! For more cheesy rolled delights, check out my baked quesadilla rollups or spicy enchilada cups.
Happy cooking, friends—and don’t forget to leave a comment or tag me on Instagram with your taquito twists!
Homemade Taquitos
Ingredients
- 12 small corn tortillas Mission or Guerrero brands work well
- 1 lb cooked, shredded chicken rotisserie or leftover
- 1 cup shredded cheddar or Monterey Jack cheese divided
- 1/2 cup finely diced onion
- 1 jalapeño seeded and minced (optional)
- 1 Tbsp taco seasoning homemade mix or Old El Paso
- 2 Tbsp chopped fresh cilantro plus more for garnish
- 1/4 cup canned diced green chiles drained
- 1 Tbsp fresh lime juice
- cooking spray or 1–2 Tbsp neutral oil for brushing
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F.
- Wrap tortillas in a damp paper towel and microwave for 20 seconds, or heat each in a dry skillet for 5–7 seconds per side.
- Combine chicken, cheese, onion, jalapeño, taco seasoning, cilantro, lime juice, and green chiles in a bowl. Adjust seasoning to taste.
- Spoon filling onto a tortilla, roll tightly, and place seam side down on a baking sheet. Repeat with remaining tortillas.
- Brush with oil or cooking spray for extra crunch.
- Bake for 12 minutes, flip, then bake for another 8–10 minutes until golden brown.
- Let taquitos cool on the pan for 2 minutes to hold their shape.
- Sprinkle with remaining cheese and cilantro. Serve with salsa, guacamole, or lime crema for dipping.
