If you’re craving a snack that’s crunchy, cheesy, and packed with savory chicken flavor, you’ve got to try this Keto Chicken Cheese Taquitos Recipe. It’s a brilliant way to satisfy your taco cravings while keeping things low carb and totally keto-friendly. These taquitos boast a crispy cheese shell that wraps around a creamy, spicy chicken filling—a combo that’s downright addicting. Plus, they’re surprisingly simple to make, perfect for a casual get-together or when you just want to treat yourself without breaking your diet.
Ingredients You’ll Need
Getting the right ingredients is key to making these Keto Chicken Cheese Taquitos Recipe shine. Every item brings something special to the table, from cheesy crispiness to creamy texture and a little kick of heat.
- 1 Cup Chicken Breast, cooked and shredded: The protein-packed base that adds heartiness and takes on all the flavors beautifully.
- 8 Ounces Sharp Cheddar Cheese, shredded or 12 square slices: Crisp up this cheese into golden, crunchy shells that hold everything together perfectly.
- 1 Jalapeno, deseeded and minced: Adds just the right amount of spicy warmth without overpowering the dish.
- 1/2 Cup Cream Cheese, softened: Makes the filling creamy and smooth, binding all the savory ingredients.
- 2 Tablespoons Chives, chopped: Fresh and mild onion notes bring a subtle brightness to the mixture.
- 1/2 Teaspoon Kosher Salt: Enhances all the flavors without masking them.
- Shredded Lettuce: Optional, for that refreshing crunch when serving.
- Salsa: Your zesty dipping partner to amp up the flavor.
- Sour Cream: Adds a cool, tangy contrast to the spicy, crunchy taquitos.
How to Make Keto Chicken Cheese Taquitos Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 400°F (200°C). Line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze, especially since the melted cheese can be tricky to remove otherwise.
Step 2: Prepare the Filling
In a large bowl, combine the shredded chicken breast with the softened cream cheese, minced jalapeno, chopped chives, and kosher salt. Mix everything thoroughly until it’s a smooth, cohesive filling. This blend balances creaminess with spice and a hint of fresh onion flavor, giving you a filling that’s bursting with taste in every bite.
Step 3: Create Cheese Shells
On your lined baking sheet, form 12 flat squares using about 1/4 cup of shredded cheddar cheese for each. Space them about an inch apart to ensure they bake evenly and don’t stick together. This is where the magic happens as the cheese crisps up into the low-carb “tortilla” for your taquitos.
Step 4: Bake Cheese Shells
Bake your cheese squares in the preheated oven for 9 to 12 minutes, keeping a close eye as they turn golden and edges brown. The cheese will get wonderfully crispy, creating the perfect shell that can hold your chicken filling without falling apart.
Step 5: Cool Cheese Shells
Once baked, take the cheese squares out and let them cool for about 3 minutes so they’re still pliable but not too hot to handle. This little pause is crucial to avoid breaking your taquitos when rolling.
Step 6: Assemble Taquitos
Place a generous spoonful of the chicken filling onto one edge of each cheese shell. Roll carefully from the filled edge towards the open side to form your taquito shape. The cheese will harden slightly, keeping your fillings wrapped in a tasty, crunchy blanket that you’re going to love.
How to Serve Keto Chicken Cheese Taquitos Recipe
Garnishes
A simple handful of shredded lettuce adds a fresh crunch that contrasts beautifully with the warm, cheesy taquitos. Dollops of sour cream and a drizzle of your favorite salsa provide creamy and tangy layers that bring out every flavor in the taquitos even more.
Side Dishes
To keep this meal keto-friendly and balanced, serve these taquitos alongside a crisp cucumber salad or a vibrant avocado and tomato salad. Both options add refreshing textures and nutrients, rounding out your plate perfectly.
Creative Ways to Present
Want to impress your guests? Arrange the taquitos vertically in a tall, narrow dish with dipping sauces in the middle. Or stack them on a rustic wooden board sprinkled with fresh herbs for an irresistible appetizer spread. The cheesy taquitos aren’t just delicious; they make for a killer presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they rarely last long), store the taquitos in an airtight container in the refrigerator. They’ll keep well for up to 3 days — perfect for quick snacks or adding to lunchboxes.
Freezing
These taquitos freeze beautifully. Simply roll them up, place on a parchment-lined baking sheet, and freeze until solid before transferring to a freezer-safe bag or container. This way, you can grab a heat-and-eat snack anytime you want without starting from scratch.
Reheating
For the crispiest texture after freezing or refrigerating, reheat the taquitos in a hot oven or air fryer at 375°F (190°C) for about 5 to 7 minutes. This brings back that delightful crunch and warms the filling perfectly without making the cheese soggy.
FAQs
Can I use a different cheese for the taquito shells?
Absolutely! While sharp cheddar is fantastic for its flavor and crisping ability, other cheeses like mozzarella or pepper jack can work well. Just choose ones that melt and crisp nicely to hold the filling.
Is this recipe suitable for meal prepping?
Definitely. You can prepare the filling and cheese shells ahead of time, then assemble and bake the taquitos when you’re ready. This makes weekday meals and snacks super convenient without sacrificing flavor or quality.
How spicy are these taquitos?
The jalapeno adds a gentle kick that enhances the dish without overwhelming it. If you prefer milder taquitos, simply reduce the amount of jalapeno or skip it entirely.
Can I make this recipe dairy-free?
This recipe relies heavily on cheese for the shells and creamy filling, so going dairy-free would require significant adjustments. You might experiment with dairy-free cheese alternatives, but expect different textures and flavors.
What’s the best way to boil chicken for shredding?
To boil chicken breast for shredding, simply place the chicken in a pot with enough water to cover it, add a pinch of salt, and bring to a gentle boil. Reduce heat and simmer for 15–20 minutes until cooked through. Let it cool slightly before shredding with forks or a mixer.
Final Thoughts
This Keto Chicken Cheese Taquitos Recipe is one of those delightful discoveries that feel indulgent but keep you right on track with your keto goals. Crispy, creamy, and bursting with flavor, it’s a dish that’s perfect for sharing or enjoying as a satisfying solo treat. Give it a try the next time you want something quick, easy, and seriously delicious—you won’t be disappointed!
Print
Keto Chicken Cheese Taquitos Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 taquitos
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
These Keto Chicken Cheese Taquitos are a delicious low-carb snack or appetizer featuring crispy baked cheddar cheese shells filled with a creamy, spicy chicken mixture. Perfectly baked to golden perfection, this recipe offers a satisfying crunch combined with savory flavors, ideal for anyone following a ketogenic diet or looking for a tasty, grain-free treat.
Ingredients
Filling
- 1 Cup Chicken Breast, cooked and shredded
- 1/2 Cup Cream Cheese, softened
- 1 Jalapeno, deseeded and minced
- 2 Tablespoons Chives, chopped
- 1/2 Teaspoon Kosher Salt
Cheese Shells
- 8 Ounces Sharp Cheddar Cheese, shredded or 12 square slices
Serving Suggestions
- Shredded Lettuce
- Salsa
- Sour Cream
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Filling: In a large bowl, combine the cooked and shredded chicken breast with softened cream cheese, minced jalapeno, chopped chives, and kosher salt. Mix thoroughly until well incorporated.
- Create Cheese Shells: On the prepared baking sheet, form 12 flat squares of shredded cheddar cheese, using about 1/4 cup of cheese per square. Space them about 1 inch apart to ensure even baking; use two baking sheets if needed.
- Bake Cheese Shells: Bake the cheese squares in the preheated oven for 9 to 12 minutes, or until the edges are browned and crispy.
- Cool Cheese Shells: Remove the cheese squares from the oven and let them cool for about 3 minutes until they are cool enough to handle but still pliable.
- Assemble Taquitos: Spoon the chicken filling onto one edge of each cheese square and carefully roll the cheese around the filling toward the open edge, forming a taquito shape.
- Serve: Serve the taquitos warm with shredded lettuce, salsa, and sour cream for added flavor and texture. Enjoy your keto-friendly snack!
Notes
- For boiling chicken: Place chicken breasts in a pot, cover with water, add salt and optional aromatics (like garlic or herbs), boil until cooked through (about 15 minutes), then shred.
- Use parchment paper to prevent cheese from sticking to the baking sheet during baking.
- Allow the cheese shells to cool just enough to handle so they don’t break when rolling.
- Adjust spice level by adding more or less jalapeno to suit your taste.
- These taquitos are best served immediately, but can be gently reheated in the oven for a few minutes.
