I absolutely love sharing this Keto Chicken and Cheddar Taquitos Recipe because it feels like a little crispy, cheesy celebration in every bite, but without the carb overload. When you re on a keto journey (or just craving something crunchy and savory), these taquitos hit the spot perfectly – they re quick, satisfying, and made with simple ingredients you probably already have.
When I first tried these, I was amazed at how perfectly the cheddar cheese crisps up to form a low-carb shell that s the best alternative to traditional tortillas. Plus, they’re super versatile for snacks, appetizers, or a casual dinner-trust me, you ll find that everyone in your family ends up asking for seconds!
Why You’ll Love This Recipe
- Easy Low-Carb Crunch: The cheddar forms a crispy, tortilla-like shell without any carbs.
- Quick Prep and Bake: You can have these ready in under 40 minutes-perfect for busy weeknights.
- Customizable Flavor: You can tweak the filling easily by adding your favorite herbs or spices.
- Family Friendly: My family goes crazy for these-they re a guaranteed hit for any meal or snack.
Ingredients You’ll Need
The ingredient list for this Keto Chicken and Cheddar Taquitos Recipe is wonderfully simple and straightforward. The components work together to deliver creamy, spicy, and crispy flavors that complement each other beautifully. When shopping, aim for fresh chicken breast and sharp cheddar to get the best depth of flavor.
- Chicken breast: Cooked and shredded chicken is key for juicy, tender filling; boiling the chicken is an easy method I trust.
- Sharp cheddar cheese: This cheese crisps wonderfully, forming the low-carb shell-shredded or sliced cheese both work well.
- Jalapeno: Deseeded and minced to add just the right amount of kick without overwhelming heat.
- Cream cheese: Softened cream cheese brings creaminess and richness that keeps the filling moist.
- Chives: Fresh chives add a subtle oniony freshness that brightens the whole dish.
- Kosher salt: Enhances all the flavors without being too harsh.
Variations
I love playing around with this Keto Chicken and Cheddar Taquitos Recipe depending on what I have in the fridge or what flavors I m craving. Feel free to make these yours by adding new ingredients or switching up the spices for a fresh twist every time.
- Spicy Kick: I sometimes add smoked paprika or chipotle powder to the filling for a smoky heat that my family adores.
- Herb Swap: If you don t have chives, fresh cilantro or parsley can be a tasty, fresh substitution.
- Cheese Variety: Try pepper jack instead of cheddar for a bit more spice and creaminess.
- Make it Vegetarian: Swap the chicken for sautéed mushrooms or seasoned cauliflower rice for a meatless version.
How to Make Keto Chicken and Cheddar Taquitos Recipe
Step 1: Prepare Your Oven and Chicken Filling
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper-this helps the cheese crisp up without sticking. In a large bowl, mix together the cooked, shredded chicken with softened cream cheese, minced jalapeño, chives, and kosher salt. This filling packs a punch of flavor and creamy texture that balances beautifully against the crispy cheese shell.
Step 2: Form the Cheese Shells
Spread about 1/4 cup of shredded sharp cheddar cheese into flat squares on your prepared baking sheet, making sure each square is about 3 to 4 inches wide and spaced at least an inch apart-you want room for them to melt and crisp up without sticking together. If you don t have enough room, use two pans. Bake these for 9 to 12 minutes until you see the edges turning golden brown and crispy, which is your cue they’re perfectly done.
Step 3: Roll Em Up While Warm
Once out of the oven, let the cheese squares cool just for about 3 minutes until they are firm enough to handle but still pliable. Using a spoon, scoop the chicken mixture onto one edge of each cheese square, then carefully roll it towards the other edge to create your taquito shape. This part always feels like magic to me because that crisp cheese shell wraps around the creamy filling so perfectly.
Step 4: Serve and Enjoy!
Serve these taquitos warm with your favorite keto-friendly toppings-I’m a big fan of shredded lettuce, fresh salsa, and a dollop of sour cream for contrast. They re irresistible finger foods that you’ll want to serve again and again.
Pro Tips for Making Keto Chicken and Cheddar Taquitos Recipe
- Don t Overcrowd the Cheese: Leaving enough space between cheese squares helps them crisp evenly instead of melting into one big sheet.
- Softened Cream Cheese Matters: Make sure your cream cheese is soft before mixing to blend it smoothly with the chicken and spices.
- Roll While Warm: Rolling the cheese while it s still warm ensures it stays pliable and doesn t crack or break.
- Keep an Eye on Baking Time: Baking too long makes the cheese brittle and difficult to roll, so watch for those golden brown edges you want.
How to Serve Keto Chicken and Cheddar Taquitos Recipe
Garnishes
My go-to garnishes are shredded lettuce for a fresh crunch, a spoonful of tangy salsa for bite, and a cooling dollop of sour cream to round it all out. Sometimes I sprinkle a little extra chopped chive or a squeeze of lime on top for brightness that wakes up each bite.
Side Dishes
These taquitos pair beautifully with a mixed green salad dressed lightly or even keto-friendly guacamole for dipping. When I m serving a crowd, I like to throw out a veggie platter alongside-it complements the cheesy taquitos well and keeps the meal balanced.
Creative Ways to Present
For party nights, I sometimes arrange the taquitos standing up right in a shallow bowl filled with shredded lettuce-looks fun and is super easy for guests to grab. Another fun idea is to stack them in layers with alternating dollops of sour cream and salsa between for a taquito tower that s as eye-catching as it is tasty.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, separating layers with parchment paper so they don t stick together. They usually stay great for up to 3 days, though they re so good fresh that you might not have leftovers at all!
Freezing
Freezing works well for the unbaked shredded cheese squares if you want to prep ahead. I suggest freezing them flat on a tray first and then transferring to a freezer bag. The assembled taquitos don t freeze quite as well because the cheese shell can get brittle, so I prefer to assemble fresh before baking.
Reheating
When reheating, I pop leftover taquitos in a hot oven (around 350°F) for about 5-7 minutes to crisp them back up nicely. Microwave makes them warm fast but tends to soften the shell, so oven reheating is my preferred method to keep that delightful crunch.
FAQs
-
Can I use other types of cheese for the taquitos?
Absolutely! Sharp cheddar is great for crisping, but you can experiment with pepper jack, mozzarella, or a mix of cheeses to tweak the flavor and texture. Just keep in mind the meltability and how crisp it gets when baked.
-
How do I cook the chicken quickly for this recipe?
Boiling chicken breast is my trusted go-to for fast and tender chicken. Simply simmer in water with a pinch of salt until cooked through (about 15 minutes), then shred easily with forks. You can also use rotisserie chicken for even faster prep!
-
Can I make these taquitos spicy?
Yes! Keeping the jalapeno seeds adds extra heat, or you can mix in cayenne pepper or chipotle powder to the filling. Just adjust to your spice tolerance for the perfect kick.
-
Are these taquitos gluten-free?
They sure are! Since the shell is made of cheddar cheese instead of tortillas, this recipe is naturally gluten-free and perfect for those avoiding gluten alongside low-carb diets.
-
What s the best way to reheat leftover taquitos?
Reheat them in the oven at 350°F for 5-7 minutes to retain their crispy texture. Avoid microwaving if you want to keep the crispness, as microwaves tend to soften the cheese shells.
Final Thoughts
This Keto Chicken and Cheddar Taquitos Recipe has quickly become one of my favorites because it s such a clever way to enjoy that crunchy, cheesy taquito experience without the carbs. I love how easy it is to customize and how simply satisfying every bite feels. If you re craving a fun, low-carb snack or meal that feels indulgent (but is totally keto-friendly), give this recipe a try-I promise it ll become a staple in your kitchen just like it did in mine.
Print
Keto Chicken and Cheddar Taquitos Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 Taquitos
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
These Keto Taquitos are a low-carb, delicious snack made with shredded chicken, cream cheese, cheddar cheese, and jalapenos. Baked until crispy, they’re perfect for a keto-friendly appetizer or meal, served with optional toppings like lettuce, salsa, and sour cream.
Ingredients
Taquitos:
- 1 cup Chicken Breast cooked and shredded (see notes for boiling chicken*)
- 8 ounces Sharp Cheddar Cheese shredded or 12 square slices
- 1 Jalapeno deseeded and minced
- 1/2 cup Cream Cheese softened
- 2 Tablespoons Chives
- 1/2 Teaspoon Kosher Salt
Optional Serving Recommendations:
- Lettuce shredded
- Salsa
- Sour Cream
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix the filling: In a large bowl, combine the cooked and shredded chicken breast, softened cream cheese, minced deseeded jalapeno, chives, and kosher salt. Toss everything together thoroughly until evenly mixed.
- Create cheese squares: On the prepared baking sheet, spread out 12 flat squares of shredded cheddar cheese or slices, using approximately 1/4 cup of cheese per square. Leave about 1 inch of space between each to allow for spreading. You may need two baking sheets for this step.
- Bake the cheese: Place the baking sheet in the preheated oven and bake for 9 to 12 minutes, or until the edges of the cheese start to brown and become crispy.
- Cool the cheese: Remove the cheese squares from the oven and let them cool for about 3 minutes until they are safe to handle but still pliable for rolling.
- Assemble the taquitos: Spoon a portion of the chicken filling onto one edge of each baked cheese square. Carefully roll the cheese around the filling towards the open edge to form a taquito shape.
- Serve: Serve the taquitos warm with your choice of optional toppings like shredded lettuce, salsa, and sour cream for added flavor and texture. Enjoy!
Notes
- For boiling chicken: place chicken breasts in a pot with enough water to cover, bring to a boil, reduce heat and simmer for 15-20 minutes until fully cooked. Let cool, then shred.
- Using parchment paper helps prevent the cheese from sticking to the baking sheet.
- Be careful not to overbake the cheese, as it can become too hard to roll.
- Jalapeno can be adjusted to taste or omitted for less heat.
Nutrition
- Serving Size: 1 Taquito
- Calories: 110 kcal
- Sugar: 0.5 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 45 mg
