Jalapeño Popper Taquitos

Jalapeño Popper Taquitos

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Jalapeño Popper Taquitos come together in just 25 minutes.
Ingredients
  • 1 (8-oz.) block cream cheese, softened
  • 1 c. shredded cooked chicken
  • 8 slices cooked bacon, chopped
  • 1 large jalapeño, seeded, stemmed, and finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 8 flour tortillas
  • 8 slices Sargento® Sharp Cheddar Natural Cheese
  • 8 slices Sargento® Sliced Pepper Jack Cheese
  • 4 tbsp. extra-virgin olive oil, divided
  • Salsa, for serving
Instructions
  1. In a large bowl, combine cream cheese, chicken, bacon, and jalapeño. Season with salt and pepper.
  2. Lay one tortilla down on a work surface. Overlap 1 slice of pepper jack and 1 slice of cheddar covering as much of the tortilla as possible. Then spread about ¼ cup of cream cheese mixture over the cheese and onto the tortilla. Roll up tightly and place seam side down on a plate. Repeat with remaining tortillas, cheddar, and filling.
  3. Heat a large nonstick skillet over medium-low. Add 2 tablespoons of oil and half of the taquitos, starting with the seam side down. Cover and cook, turning every 2 to 3 minutes then recovering, until golden all over and cheese is melted throughout. Remove from heat and keep warm. Repeat with remaining oil and taquitos.
  4. Serve taquitos sliced in half with salsa for dipping.

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