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These Keto Green Chile Chicken Taquitos are crispy, spicy, and perfect for a low-carb snack or meal! Packed with seasoned chicken, creamy cheese, and green chiles, they make a fantastic appetizer or dinner option that’s both satisfying and keto-friendly.
New to keto? Kick off your journey with our Keto Diet Plan for Beginners: Step-by-Step Guide! Packed with easy-to-understand tips and actionable advice, it’s the perfect resource to help you dive into the keto lifestyle with confidence and ease right from the start.
My Personal Experience
I first made these Keto Green Chile Chicken Taquitos on a weekend when I was craving something crunchy and flavorful, but still in line with my keto lifestyle. The combination of creamy cheese and seasoned chicken, with that little kick from the green chiles, was absolutely perfect. I love that the recipe is so versatile—I tried using cheese slices instead of tortillas one time, and the result was amazing! They came out even crispier and made for an exciting twist on the usual taquito. These have quickly become a go-to in my meal prep, and I know you’ll enjoy them just as much!
Why You’ll Love This Recipe
• Crispy and satisfying, just like traditional taquitos
• Low-carb and keto-friendly
• Easy to make with simple ingredients
• Can be made ahead of time for quick snacks or meals
• Customizable with different fillings or toppings
Must-Have Equipment for Effortless Keto Cooking
- Mixing Bowls: These are essential for combining all your ingredients, making it easy to mix and prep everything for your taquitos. I personally love using a large, sturdy bowl to ensure I have enough room to mix without making a mess.
- Baking Sheet: A baking sheet is your best friend when it comes to getting that perfect crispy texture. It provides an even surface for baking your taquitos, ensuring they cook uniformly every time.
- Parchment Paper or Silicone Baking Mat: I always recommend using parchment paper or a silicone baking mat on your baking sheet. It makes cleanup so much easier and prevents any of those delicious taquitos from sticking.
- Large Skillet or Microwave: A large skillet is perfect for warming tortillas to the ideal temperature before filling them with your yummy chicken mixture. If you’re in a rush, you can also microwave the tortillas to make them soft and pliable. This step is key to making sure your taquitos roll up perfectly!
Ingredients & Substitutions
• Shredded Cooked Chicken Breast – Use leftover chicken or rotisserie chicken to save time. You can also use cooked ground chicken for a slightly different texture.
• Shredded Cheddar Cheese – A sharp cheddar adds great flavor, but you can substitute with mozzarella or any cheese you prefer.
• Cream Cheese – Softened cream cheese adds creaminess. Neufchatel cheese can be a lighter alternative.
• Diced Green Chiles – Fresh or canned green chiles work perfectly in this recipe. For extra heat, you can also use diced jalapeños.
• Garlic Powder & Onion Powder – These seasonings bring flavor depth to the filling. If you prefer fresh garlic, use 1-2 cloves, minced.
• Cumin – Adds a smoky flavor to the filling. You can substitute it with chili powder for a different twist.
• Low-Carb Tortillas or Cheese Slices – For a keto-friendly option, use your favorite low-carb tortillas. Alternatively, cheese slices can replace tortillas for a crunchier result.
• Olive Oil or Avocado Oil Spray – Used to lightly coat the taquitos for crispiness. Feel free to use any cooking spray you like.
How to Make It: Simple Instructions for Perfect Results
- Prepare the Filling
- In a mixing bowl, combine the shredded chicken, cheddar cheese, cream cheese, green chiles, garlic powder, onion powder, cumin, salt, and pepper. Stir until the mixture is smooth and well blended.
- Warm the Tortillas
- Lightly warm each tortilla in a skillet or microwave for 10-15 seconds to make them more flexible. If using cheese slices instead, skip this step.
- Assemble the Taquitos
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Scoop about 2 tablespoons of the filling and spread it along one side of each tortilla or cheese slice.
- Roll each one tightly to form a taquito, then place seam-side down on the baking sheet.
- Bake the Taquitos
- Lightly spray the tops of the taquitos with oil to help them crisp up.
- Bake for 12-15 minutes, or until they’re golden and crispy.
- Serve and Enjoy
- Serve these hot with keto-friendly dips like sour cream, guacamole, or salsa.
Helpful Hints to Elevate Your Recipe
- Cheese Wrapper Alternative: Use cheese slices instead of tortillas for a crispier, all-cheese taquito shell.
- Make Ahead: Prepare the filling in advance and store in the fridge for up to 2 days before assembling.
- Extra Crunch: For more crispiness, turn on the broiler for the last 2 minutes of baking.
Storage Tips: Keep Your Recipe Fresh for Longer
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze uncooked taquitos in a single layer on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
Your Questions Answered: FAQ Section
1. Can I make these without tortillas?
Yes! You can roll the filling in cheese slices for a crispy, tortilla-free option.
2. Can I air fry these taquitos?
Absolutely! Place them in a single layer in the air fryer at 375°F for about 8-10 minutes, or until crispy.
3. Are these spicy?
They have a mild kick from the green chiles. For extra spice, add chopped jalapeños or a dash of hot sauce to the filling.
Nutrition Information (per serving, based on 4 servings)
- Calories: 230
- Fat: 15g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 18g
Keto Green Chile Chicken Taquitos Recipe
Equipment
- Mixing Bowls
- Baking sheets
- Parchment paper or silicone baking mat
- Large Skillet or Microwave
Ingredients
- 1 cup shredded cooked chicken breast
- 1/2 cup shredded cheddar cheese
- 4 oz cream cheese
- 1/4 cup diced green chiles
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 4 low-carb tortillas or cheese slices
- Olive oil or avocado oil spray
Instructions
- In a mixing bowl, combine the shredded chicken, cheddar cheese, cream cheese, green chiles, garlic powder, onion powder, cumin, salt, and pepper. Stir until the mixture is smooth and well blended.
- Lightly warm each tortilla in a skillet or microwave for 10-15 seconds to make them more flexible. If using cheese slices instead, skip this step.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of the filling and spread it along one side of each tortilla or cheese slice. Roll each one tightly to form a taquito, then place seam-side down on the baking sheet.
- Lightly spray the tops of the taquitos with oil to help them crisp up. Bake for 12-15 minutes, or until they’re golden and crispy.
- Serve these hot with keto-friendly dips like sour cream, guacamole, or salsa.
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