Spicy Hatch Chili Chicken Taquito Rolls Recipe – Easy Mexican Appetizer Idea
This spicy Hatch chili chicken taquito rolls recipe is a bold and flavorful appetizer made with shredded chicken, Hatch chilies, cheese, and spices rolled in tortillas and baked until golden. Perfect for parties, game day, or anytime you crave a Mexican-inspired snack.
Equipment
- Large skillet or baking sheet
- Mixing bowls
- Cutting board and knife
- Tongs or spatula
- Oven or stovetop fryer
Ingredients
- 2 cups shredded chicken (rotisserie or cooked breasts)
- ½ cup chopped Hatch chilis (fresh, canned, or roasted)
- 4 oz cream cheese, softened
- 1 cup shredded cheese (Monterey Jack, cheddar, or pepper jack)
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp paprika
- 12–16 small tortillas (corn or flour)
- Olive oil or cooking spray
- Salt and pepper to taste
- Optional garnishes: cilantro, lime wedges
Instructions
- Prepare Filling: In a bowl, mix shredded chicken, Hatch chilis, cream cheese, shredded cheese, and spices until creamy.
- Warm Tortillas: Heat tortillas briefly to make them pliable.
- Roll Taquitos: Spoon filling onto each tortilla, roll tightly, and place seam side down.
- Cooking Options:Bake: Place on a parchment-lined sheet, brush with oil, and bake at 400°F (200°C) for 15–20 minutes until crisp.Fry: Heat oil in skillet and fry taquitos until golden brown, turning as needed.
- Serve Hot: Garnish with cilantro and lime wedges. Serve with salsa, ranch, or guacamole.
Notes
- Tortilla Choice: Corn tortillas give authentic crunch; flour tortillas are easier to roll.
- Cheese Variations: Pepper jack adds spice, cheddar adds sharpness.
- Vegetarian Option: Replace chicken with beans or mushrooms.
- Make-Ahead: Assemble taquitos in advance and refrigerate; bake or fry just before serving.
- Pro Tip: Warm tortillas before rolling to prevent cracks.