If you have been craving a deliciously crispy, cheesy, and satisfying Mexican-inspired snack without straying from your low-carb lifestyle, then you are in for a treat with this Keto Chicken Cheese Taquitos Recipe. Combining the rich flavors of shredded chicken, creamy cheeses, and carefully balanced spices all wrapped in a unique cheese “tortilla,” this dish delivers the perfect blend of comfort and nutrition. Each bite offers a delightful crunch and a savory filling that will make you forget you’re indulging in something keto-friendly. Whether you’re whipping these up for a quick dinner or impressing friends at a gathering, these taquitos bring bold flavors and a fun twist to classic comfort food.
Ingredients You’ll Need
The magic behind this Keto Chicken Cheese Taquitos Recipe lies in a handful of simple yet flavorful ingredients. Every component plays a special role, from the melty mozzarella creating the perfect crispy crust to the seasoned chicken filling that brings heartiness and depth.
- Cooked shredded chicken (2 cups): Rotisserie or leftovers work great for tenderness and quick prep.
- Shredded Mexican blend or cheddar cheese (1 1/2 cups): Adds a sharp, creamy flavor to the filling.
- Cream cheese, softened (1/4 cup): Brings a luscious creaminess that binds the filling together.
- Garlic powder (1/4 teaspoon): Infuses a subtle aromatic punch.
- Cumin (1/4 teaspoon): Introduces a warm, earthy spice typical in Mexican cuisine.
- Paprika (1/4 teaspoon): Provides a mild smokiness and vibrant color.
- Salt and black pepper, to taste: Essentials for balancing and enhancing all flavors.
- Shredded mozzarella cheese (1 1/2 cups): Forms the crispy, golden “tortillas” that hold the filling.
- Cooking spray or oil: Helps the cheese crisp up nicely while baking.
How to Make Keto Chicken Cheese Taquitos Recipe
Step 1: Prepare the Cheese Tortillas
Start by heating your oven to 375°F (190°C) and lining a baking sheet with parchment paper to prevent sticking. Divide the shredded mozzarella into six equal piles on the baking sheet, spacing them a few inches apart so they don’t merge together. Next, flatten each pile carefully into a 5 to 6-inch circle using the back of a spoon or your fingers. Bake these for 5 to 7 minutes until the cheese melts and the edges turn a beautiful golden brown, forming your crispy cheese “tortillas.”
Step 2: Mix the Chicken Filling
While the cheese tortillas bake, combine the shredded chicken, softened cream cheese, shredded Mexican blend or cheddar, garlic powder, cumin, paprika, and salt and pepper in a mixing bowl. Stir everything until it is evenly mixed and creamy. This filling is packed with flavor and moisture, ensuring every taquito is satisfyingly juicy inside its crispy shell.
Step 3: Assemble the Taquitos
Once the cheese circles have baked, remove them from the oven and let them cool for just about a minute so they become pliable but not too stiff. This brief resting prevents the cheese from cracking when rolled. Add 2 to 3 tablespoons of the chicken filling onto one edge of each cheese circle, then gently roll it up into a tight taquito shape. Place them back on the baking sheet seam-side down to prevent unraveling.
Step 4: Bake to Finish
Return the rolled taquitos to the oven and bake for an additional 3 to 5 minutes. This step helps set the shape and meld the flavors even further. For those who love an extra crunch, a quick 1 to 2-minute broil will give the edges a perfect golden crisp. Watch closely so they don’t burn!
How to Serve Keto Chicken Cheese Taquitos Recipe
Garnishes
These taquitos practically beg for some fresh, vibrant garnishes. Try topping them with a dollop of sour cream, a scoop of cool guacamole, or your favorite salsa to add fresh contrast and complementary flavors. A sprinkle of chopped cilantro or a wedge of lime can also brighten the dish beautifully.
Side Dishes
To round out your meal, serve these taquitos alongside some crisp, refreshing sides like a crunchy cabbage slaw or a light avocado salad. If you want something heartier, keto-friendly refried beans or cauliflower rice work perfectly to keep things low-carb while adding substance.
Creative Ways to Present
For a fun twist, pop these taquitos into a mini taco bar where everyone can customize their toppings and dips. You could also slice the baked taquitos crosswise for bite-sized appetizers, ideal for sharing at parties or casual get-togethers. Their crispy edges and melty inside will be a guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Keep them tightly sealed to maintain their crispness and flavor.
Freezing
This Keto Chicken Cheese Taquitos Recipe freezes beautifully. Arrange the assembled taquitos in a single layer on a parchment-lined tray and freeze until solid. Then transfer them to a freezer-safe container or bag. They’ll keep well for up to 2 months and can be baked straight from frozen with a few extra minutes.
Reheating
To bring back their crunch, reheat your taquitos in an air fryer at 350°F for 3 to 5 minutes or in an oven preheated to 375°F for 8 to 10 minutes. Avoid microwaving as it tends to make the cheese soggy and less appetizing.
FAQs
Can I use other types of cheese for the tortillas?
Absolutely! Mozzarella works great because it melts evenly and crisps nicely, but you can experiment with other cheeses like provolone or Monterey Jack as long as they melt well and become pliable when warm.
Is this recipe suitable for a gluten-free diet?
Yes, this Keto Chicken Cheese Taquitos Recipe is naturally gluten-free since it uses cheese instead of traditional flour tortillas. Just be sure any added spices or sauces you use are gluten-free.
Can I make these ahead of time and bake later?
Yes, you can assemble the taquitos and store them in the refrigerator for a few hours before baking. Just make sure to let the cheese tortillas cool completely before rolling, to avoid them breaking apart.
What can I use instead of cooked chicken?
If you want a different protein, shredded turkey or cooked ground beef seasoned similarly works well. For a vegetarian version, roasted and crumbled tofu or sautéed mushrooms make tasty alternatives.
How do I make the taquitos crispier?
To achieve extra crunch, finish the taquitos under the broiler for 1 to 2 minutes after the final bake. Be attentive to avoid burning. Alternatively, cooking them in an air fryer yields a wonderfully crispy exterior.
Final Thoughts
This Keto Chicken Cheese Taquitos Recipe is a wonderful way to enjoy a popular comfort food with none of the guilt or carbs. The blend of gooey cheese and savory chicken wrapped in a delightfully crisp shell is sure to become one of your favorite go-to recipes for quick meals or satisfying snacks. Trust me, once you give this a try, it’s going to be a staple in your keto kitchen. So gather your ingredients, roll up your sleeves, and get ready to enjoy every crunchy, melty bite!
Print
Keto Chicken Cheese Taquitos Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 taquitos
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
These Keto Chicken Cheese Taquitos are a low-carb, gluten-free Mexican-inspired main course featuring crispy cheese ‘tortillas’ rolled with a savory chicken and cheese filling. Perfect for a quick, flavorful dinner or snack, they combine the richness of shredded chicken, cream cheese, and melted cheddar with a crispy baked mozzarella shell.
Ingredients
For the Chicken Filling
- 2 cups cooked shredded chicken (rotisserie or leftover works well)
- 1 1/2 cups shredded Mexican blend or cheddar cheese
- 1/4 cup cream cheese, softened
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Salt and black pepper, to taste
For the Cheese Tortillas
- 1 1/2 cups shredded mozzarella cheese
For Baking
- Cooking spray or oil for baking
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Create Cheese Circles: Divide the shredded mozzarella into 6 equal piles on the lined baking sheet, spacing them a few inches apart. Flatten each pile into a 5–6 inch circle to form the base ‘tortillas’.
- Bake the Cheese Bases: Bake the cheese circles for 5–7 minutes until melted and golden brown around the edges, creating a crisp but pliable shell.
- Prepare the Filling: While the cheese bakes, mix together the shredded chicken, cream cheese, Mexican blend or cheddar cheese, garlic powder, cumin, paprika, salt, and black pepper in a bowl until well combined.
- Cool and Fill Cheese Circles: Remove the cheese circles from the oven and let them cool for about 1 minute so they are firm enough to handle but still flexible. Spoon 2–3 tablespoons of the chicken filling onto each cheese circle.
- Roll and Bake Again: Gently roll each cheese circle filled with chicken into taquitos, seam-side down on the baking sheet. Bake for an additional 3–5 minutes to set the taquitos and meld the flavors.
- Serve: Let the taquitos cool slightly before serving warm, optionally with sour cream, guacamole, or salsa for dipping.
Notes
- For extra crispiness, finish the taquitos under the broiler for 1–2 minutes at the end of baking.
- Serve with sour cream, guacamole, or salsa to enhance the flavors.
- These taquitos reheat well in an air fryer or oven, making them great for quick lunches or snacks.
