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
Units
Scale
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
