🌶️ Keto Green Chile Chicken Taquitos
🧾 Ingredients:
For the filling:
- 2 cups shredded cooked chicken (rotisserie works well)
- 1 can (4 oz) diced green chiles, drained
- 1 cup shredded cheese (cheddar, pepper jack, or Mexican blend)
- 2 oz cream cheese, softened
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
For the shells:
- 1 ½ cups shredded mozzarella cheese (or cheddar/mozzarella blend — melts better than cheddar alone)
👩🍳 Instructions:
- Preheat Oven:
Set oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. - Make Cheese “Tortillas”:
- Place about ¼ cup of shredded mozzarella in small mounds (4–6 inches wide) on the baking sheet.
- Flatten slightly and bake for 6–8 minutes or until edges are browned and cheese is bubbly.
- Let cool 1–2 minutes until you can handle them but they’re still pliable.
- Prepare Filling:
- In a bowl, mix shredded chicken, green chiles, cream cheese, shredded cheese, garlic powder, cumin, salt, and pepper.
- Heat gently in the microwave or stovetop until warm and blended.
- Assemble Taquitos:
- Spoon 2–3 tablespoons of the chicken filling onto each cheese circle.
- Roll up tightly into a taquito shape while the cheese is still soft.
- Bake Again (Optional for Crispier Finish):
- Return rolled taquitos to the oven for another 5–7 minutes until golden and firm.
- Serve:
Enjoy with sour cream, guacamole, or a low-carb salsa.
🍴 Tips:
- Store leftovers in the fridge and reheat in an air fryer or oven for crispness.
- You can also make the cheese shells in a skillet if you prefer stove-top control.
Want a freezer-friendly version or air fryer instructions?
