Slow Cooker Jalapeno Popper Taquitos

Slow cooker magic meets spicy delight in these addictive Jalapeno Popper Taquitos! Tender chicken, cream cheese, and jalapenos melt together in a flavorful slow-cooked mixture, wrapped up in crispy corn tortillas. A twist on traditional taquitos, these babies are the perfect snack or appetizer for your next gathering.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into small pieces
• 1/2 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1/4 cup chopped scallions, green and white parts
• 1/4 cup diced jalapenos, seeded
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 10-12 corn tortillas
• Vegetable oil for brushing

Instructions

Add the chicken, cream cheese, shredded cheese, cilantro, scallions, jalapenos, paprika, garlic powder, onion powder, salt, and black pepper to the slow cooker. Mix until everything is well combined and the chicken is coated.

Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

About 30 minutes before serving, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Brush the tortillas with a little vegetable oil.

Spoon about 1-2 tablespoons of the chicken mixture onto the center of a tortilla, leaving a small border around the edges.

Roll the tortilla up tightly and place seam-side down on a plate or tray. Repeat with the remaining tortillas and chicken mixture.

Serve hot and crispy, garnished with additional cilantro and scallions if desired.

Notes

Use leftover or rotisserie chicken to make the recipe even quicker! If you like a little more heat, don’t seed the jalapenos or add more to your taste. For a crisper taquito, brush the tortillas with a little more oil before rolling.

You can also bake the taquitos in a preheated oven at 400°F (200°C) for 10-12 minutes, or until crispy and golden.

To freeze, assemble the taquitos, place them on a baking sheet, and freeze until solid. Then transfer them to a freezer-safe bag or container for up to 3 months.

Bake frozen taquitos at 400°F (200°C) for 12-15 minutes.

These taquitos are perfect for parties or game day gatherings – just serve with your favorite dipping sauces!

Nutrional Value

• Calories: 341
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 20g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 25g