Tuesday, August 11, 2015

Slow Cooker Jalapeño Popper Chicken Taquitos

Ingredients
  • 3-4 chicken breasts, frozen or thawed
  • 8 ounces cream cheese
  • 1/3 cup jarred whole or sliced jalapeños, roughly chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 16 taco-sized tortillas
  • 1 1/2 cups shredded cheese
  • optional toppings: cilantro, additional jalapeños, ranch, or salsa

Add chicken, 1/2 cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)

Minutes before serving, preheat the oven to 425 degrees F and grease a baking sheet with cooking spray.

Use two forks to shred chicken and stir it in with the other contents of the crockpot.

Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla.

Top cheese with 2-3 Tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.

Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes, watching carefully so they don't burn!)

Serve warm with dipping sauces.

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