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
Scale
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.
