When I get tired of the usual tacos, I make taquitos! The funny thing about this taquito recipe? It’s actually based on and inspired by a recipe I made back in 2012, the very first fall season of HBH. We’ve been switching things around on the website, especially with the way you are able to search for recipes. Hopefully, we’re making things easier for you all, I certainly love the new search engine. It’s what lead me to these taquitos from so long ago. I was searching the word chipotle and then these baked taquitos appeared and I immediately remembered them! My brothers used to go to the local 7-Eleven after snowboarding and pick up their taquitos. They wouldn’t go often, but when they did, they would rave about those taquitos. I told them that taquitos from 7-Eleven probably weren’t that good for them and I’d make them better at home. That taquito recipe turned into one of the very first recipes to live on HBH! Almost ten years later, I reworked the recipe a bit and honestly made them a whole lot better. Gosh, these are so good, and really fun too!
The details
Pick up some ground chicken, turkey, or even ground beef. Just be sure to use what your family loves most! Brown the meat with an onion, add seasonings, and mix in cream cheese. The cream cheese is the secret. It makes the insides of these taquitos creamy instead of dry. Trust me, it may sound odd, but it’s really not. Go with it. Since I hate frying, which is traditional when making taquitos, I much prefer to oven-bake these. It’s healthier, easier, and we like the flavor so much more. You actually taste the food, not the fried oil. Here’s the key, you need to rub each tortilla with olive oil before rolling up the meat. This is the trick to getting the taquitos crispy all around. Once the tortillas are oiled, roll up the meat and cheese inside, then oven-bake. In a few minutes, you’ll have crispy taquitos.
The creamy jalapeño ranch
Yes, making a homemade ranch is an extra step (but so simple). I always find the end result to be worth the extra effort. For this ranch, mix sour cream or plain Greek yogurt, with buttermilk, cilantro, dill, onion, garlic, and of course, the jalapeños. Instead of fresh jalapeños, I like to use pickled. They’ll add a subtle, tangy kick. I love to serve this with rice on the side and chunky avocado salsa. That’s pretty much it for this one. Simple as can be, but every crispy, crunch, cheesy taquito is so delicious. I love a simple fall meal that’s fun to eat while celebrating your favorite team – or just enjoying with the family. Looking for other Mexican night recipes – try these! Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos Spicy Buffalo White Chicken Chili One Skillet Saucy Chicken Tortilla Enchilada Rice Bake Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce Lastly, if you make these Crispy Chipotle Chicken Cream Cheese Taquitos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
