Loaded Chicken & Green Chile Taquitos

Preheat the oven to broil and line a baking sheet with aluminum foil. Place 2 washed and dried Hatch chile peppers on the sheet. Broil until the skins are blistered and charred, then turn the peppers and broil the other side until evenly blistered.

Once the peppers are blistered, transfer them to a bowl and cover it tightly. Let them steam for 10–12 minutes — this softens the skins and makes them much easier to peel.

Peel the peppers, then remove the stems, seeds, and any membranes. Chop the cleaned peppers and set them aside.

In a small bowl, combine the seasoning: ½ teaspoon each of chili powder, smoked paprika, ground cumin, salt, garlic powder, and onion powder. Adjust the salt to taste. You can also substitute 1 tablespoon of your favorite taco seasoning if you prefer.

Add 3 cups of cooked, shredded chicken to a large mixing bowl. Add the diced roasted peppers, the seasoning mixture, and ⅛ cup of water—just enough to lightly moisten the filling.

To keep corn tortillas from cracking when you roll your taquitos, it’s important to warm them properly so they become soft and flexible. The easiest method is to wrap a stack of tortillas in a damp paper towel and microwave them for 20–30 seconds until pliable. You can also heat them briefly on a dry skillet, about 10–15 seconds per side, just until they’re warm and steamy. Once heated, keep the tortillas wrapped in a clean kitchen towel to trap the moisture and prevent them from drying out as you work. Warm, hydrated tortillas roll smoothly and won’t split as you fill and shape your taquitos.

Preheat the canola oil to 350°F. Carefully place each taquito in the hot oil seam‑side down so they stay closed as they begin to fry.

Allow the taquitos to drain in a single layer so they stay crisp. Place them on a paper‑towel‑lined plate or on a baking rack set over a sheet pan to prevent them from getting soggy.

Make guacamole last, so that the color stays fresh and vibrant. Peel, pit, and mash 2-3 large avocados. Add 2 tablespoons each of diced tomato, red onion, and cilantro. Add diced jalapeno if using. Juice 1 small lime, then add it to the guacamole and salt to taste.

To plate the taquitos beautifully, start by spreading a generous layer of freshly shredded lettuce across the bottom of your dish to create a crisp, refreshing base. Arrange the warm chicken taquitos neatly on top, then sprinkle them with cheddar cheese or your preferred cheese so it can melt down into all the little crevices. Pop the plate into the microwave for just 20–30 seconds—long enough for the cheese to soften and begin to melt without overheating the taquitos. This quick step brings everything together, giving you a warm, melty, restaurant‑style finish with almost no effort.

For the toppings, I went with a fresh and colorful combination of Pico de Gallo, crumbled Queso Fresco, creamy guacamole, and a drizzle of smooth sour cream. Each one adds its own layer of flavor and texture. I served them with my Taqueria‑Style Salsa on the side, which adds that bold, authentic kick that makes the whole plate taste as if it came straight from a real taquería or I use and recommend HERDEZ Taquera Salsa.

Enjoy!

Do you love Mexican food as we do? Check out some of our favorite Mexican Recipes, like our

• Vegetarian Spicy Chipotle Refried Black Beans
• Baked Enchilada Meatballs, and Spanish Rice
• Baja Shrimp Tacos
• Ceviche
• Queen Mary🚢Copycat Crispy Fish Tacos
• Mexican Shrimp Cocktail
• Loaded Shredded Beef Taquitos
• Pico de Gallo
• Grilled Chipotle Sirloin Tacos
• Chile Rellenos, and many more!!