Calling all jalapeno popper fans! These cheesy chicken jalapeno popper taquitos are for you. They are stuffed with cream cheese, yogurt, cheese, jalapenos, and chicken. That all gets cooked in a slow cooker on low for 4 to 6 hours and then you stuff this filling inside some tortillas. They are perfect for Game Day or appetizers any time of the year. I’ve included instructions on how to bake these jalapeno popper taquitos in the oven and as well as the air fryer below. I’m sure they are just as good deep-fried but baking these or air frying them is way healthier. If you are used to eating taquitos from the box that come in the freezer section you will no longer what to make those after making these homemade taquitos. These jalapeno popper taquitos can be easily adapted for Weight Watchers. Find your favorite low point tortilla. Use fat-free cream cheese if you like or yogurt. I prefer a mix of cream cheese + yogurt together.
How to make Taquitos
Add chicken, ½ cup water, softened cream cheese, Greek Yogurt, chopped jalapeños, garlic powder, salt, and cumin to slow cooker. Cover and cook on low for 6-8 hours or on high 3-4 hours.Before serving, preheat the oven to 425 degrees and prepare a baking sheet by lining with parchment paper and spraying with cooking spray.Shred chicken in the slow cooker and stir to mix well.Heat tortillas in the microwave for a few seconds to soften them up.Add 2-3 tablespoons of the chicken filling in the middle of your tortilla. Top with a sprinkle of your shredded cheese. Roll the tortilla up tightly. Place taquitos on a baking sheet and spray with cooking spray. Bake for 12 minutes until cheese is melted and tortillas begin to brown. If you are using your air fryer set the temperature to 400 degrees and air fry for 5 to 7 minutes. Serve garnished with minced cilantro, diced avocado and avocado cilantro ranch dressing
WHAT INGREDIENTS DO I NEED TO MAKE JALAPENO POPPERS?
3-4 4 oz boneless, skinless chicken breasts4 ounces light cream cheese, softened4 ounces of plain Greek Yogurt⅓ cup jarred sliced jalapeños, roughly chopped1 teaspoon salt1 teaspoon cumin16 soft taco-sized flour tortillas (I like to use La Banderita Carb Counter tortillas for 1 point) 1½ cups light shredded Monterey jack cheese
HOW TO FREEZE TAQUITOS FOR LATER
Bake the taquitos according to the instructions in the recipe. Let the taquitos completely cool and add them to freezer bags. They can last in the freezer for up to 2 to 3 months. When you are ready to heat the tortillas again set your oven temp to 400 degrees and bake them for 8 minutes.
Dipping Sauce for Taquitos
If you are looking for sauces to dip these taquitos in try my Homemade Blender Salsa or Guacamole. Points will vary depending on what brand of tortilla you use.
