I absolutely love this Keto Chicken Cheese Taquitos Recipe because it satisfies those crunchy, cheesy cravings without derailing your low-carb goals. Whenever I want a quick snack that feels indulgent yet keeps me on track, this recipe is my go-to. The blend of sharp cheddar and creamy chicken filling wrapped in crispy cheese shells is honestly addictive.
You ll find that these taquitos work perfectly for game day snacks, quick lunches, or even a fun dinner with family-my kids gobble them up so fast! Plus, they’re super simple to whip up using ingredients you probably already have on hand. Once you try this Keto Chicken Cheese Taquitos Recipe, it ll become a favorite in your keto recipe rotation too.
Why You’ll Love This Recipe
- Keto-friendly & Low Carb: Perfectly fits into your ketogenic lifestyle without feeling like a compromise.
- Simple Ingredients: Uses easy-to-find pantry staples without complicated prep or special tools.
- Flavor Packed: The combo of sharp cheddar, jalapeño, and chives gives a fresh, zesty twist you’ll crave.
- Quick & Versatile: Ready in under 40 minutes, great for snacking, parties, or meal prepping.
Ingredients You’ll Need
These ingredients come together to create a flavorful, crispy taquito without any carb-heavy tortillas. I love how the cheese acts as the wrap and crisps up beautifully, while the shredded chicken filling keeps things satisfying and protein-packed.
- Chicken Breast: Cooked and shredded chicken adds great texture and protein; I usually boil mine quickly to keep it tender.
- Sharp Cheddar Cheese: Use good quality sharp cheddar for maximum flavor and crispy edges when baked.
- Jalapeño: Deseeded and minced gives just the right kick without being overpowering. Add more if you like extra spice!
- Cream Cheese: Softened cream cheese ensures the filling is creamy and sticks together perfectly.
- Chives: Fresh chives brighten the flavor and add a mild oniony note.
- Kosher Salt: Just enough salt to enhance all the flavors without overwhelming.
Variations
I love mixing up this Keto Chicken Cheese Taquitos Recipe depending on what I have on hand or my mood. Don t hesitate to customize – these are super forgiving and adaptable!
- Add More Heat: For spice lovers, I toss in some cayenne or leave the jalapeño seeds in. It kicks the flavor up and pairs beautifully with the creamy filling.
- Cheese Variations: Swap sharp cheddar for pepper jack or a mix of mozzarella and parmesan for a different texture and flavor profile.
- Herbs Swap: Try cilantro or green onions instead of chives for a fresh twist that feels like a different dish.
- Make it Pulled Pork Style: Sometimes I use leftover pulled pork instead of chicken, and my family goes crazy for it!
How to Make Keto Chicken Cheese Taquitos Recipe
Step 1: Prep Your Chicken and Filling
Start by cooking and shredding your chicken breast if you haven t done this already. I usually boil mine in salted water for about 15 minutes until fully cooked and tender. Once shredded, toss it in a large bowl with softened cream cheese, minced jalapeño, chives, and kosher salt. Mixing this well ensures each taquito is bursting with flavor.
Step 2: Make Cheese Tortilla Squares
Lay out parchment paper on a baking sheet and divide your shredded sharp cheddar into 12 evenly spaced ¼ cup mounds. Flatten each mound into a rough square shape, leaving about an inch gap between them so they don’t stick together as they bake. This simple step is key to ensuring the cheese crisps without merging.
Step 3: Bake Cheese Squares
Bake these cheesy squares in a 400°F oven for about 9-12 minutes until the edges start to turn golden brown and crisp. Keep an eye on them near the end – you want a deep golden color without burning. When done, take them out and let cool for about 3 minutes. This cooling time is crucial so they re firm enough to handle but still pliable for rolling.
Step 4: Roll and Fill Your Taquitos
Scoop a spoonful of the chicken filling onto one edge of each cheese square and carefully roll it up toward the opposite side, forming your taquitos. If your cheese cracks a bit, don t worry – they ll still taste amazing! Just try to roll gently before the cheese hardens too much.
Step 5: Serve and Enjoy!
Serve these Keto Chicken Cheese Taquitos with your favorite toppings like salsa, sour cream, or shredded lettuce. They re perfect for dipping and make a fantastic crowd-pleaser. I can t tell you how often they ve saved me from snack attacks or became the highlight of family dinners!
Pro Tips for Making Keto Chicken Cheese Taquitos Recipe
- Use Parchment Paper: Prevents cheese from sticking and makes cleanup a breeze.
- Watch Baking Time: Cheese goes from perfectly crispy to burnt fast; set a timer and check early.
- Don t Overfill: Too much filling makes rolling tricky; keep it to about a tablespoon per taquito.
- Roll While Warm: Rolling cheese once it cools too much can cause cracks; work quickly after baking.
How to Serve Keto Chicken Cheese Taquitos Recipe
Garnishes
I love topping these taquitos with a dollop of sour cream and a sprinkle of fresh cilantro or extra chopped chives. Sometimes shredded lettuce on the side adds a nice crunch, and salsa gives a fresh, tangy contrast that complements the rich cheese perfectly.
Side Dishes
These taquitos pair wonderfully with a crisp keto-friendly salad or guacamole dip. For a heartier meal, I serve them alongside sautéed low-carb veggies like zucchini or cauliflower rice to keep it light but satisfying.
Creative Ways to Present
For parties, I arrange the taquitos upright in a jar or short glass for easy picking, and provide an array of dips like avocado crema, spicy mayo, and fresh pico de gallo. It s always a hit, and guests love the variety and fun presentation!
Make Ahead and Storage
Storing Leftovers
I store leftover taquitos in an airtight container in the fridge for up to 3 days. To keep them crispy, I reheat in the oven or air fryer rather than the microwave-it really preserves that golden crunch.
Freezing
I ve frozen these taquitos successfully by baking and rolling them first, then wrapping individually in foil and freezing in a zip-top bag. When ready, just reheat in the oven straight from frozen-perfect for meal prep ahead of busy weeks.
Reheating
To reheat, I preheat the oven to 375°F and bake the taquitos for 8-10 minutes until heated through and crispy again. It s a total game changer compared to soggy microwave leftovers!
FAQs
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Can I use tortillas instead of cheese for these taquitos?
You could, but traditional tortillas add carbs which might not fit your keto goals. This Keto Chicken Cheese Taquitos Recipe uses baked cheese as the shell to keep it low carb and crispy, making it a great keto-friendly alternative.
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What s the best way to cook chicken for this recipe?
Boiling chicken breast in salted water until cooked through, then shredding it, works best for juicy, tender meat. You can also use leftover rotisserie chicken to save time.
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How do I prevent cheese from sticking to the baking sheet?
Using parchment paper on your baking sheet is key-it creates a non-stick surface and makes cleanup easy. Avoid silicone mats for this recipe, as parchment gives the best crisp.
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Can I make these taquitos ahead of time?
Absolutely! You can prep the filling and even bake the cheese squares ahead, then assemble just before serving. Alternatively, fully prepared taquitos freeze well and reheat beautifully.
Final Thoughts
This Keto Chicken Cheese Taquitos Recipe quickly became a family fave in my kitchen because it combines easy prep with amazing flavors and satisfying crunch. If you re looking for a snack or meal idea that feels indulgent but keeps your carbs in check, this is it. I promise you ll enjoy making it as much as you enjoy eating it-give it a try and savor every cheesy, spicy bite!
Print
Keto Chicken Cheese Taquitos Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 Taquitos 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
Description
These Keto Taquitos are a low-carb, high-flavor twist on the classic Mexican snack, featuring a crispy baked cheese shell filled with seasoned shredded chicken, jalapeno, and chives. Perfect for a keto-friendly appetizer or snack, served with optional lettuce, salsa, and sour cream for extra freshness and tang.
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, chopped
- 1/2 Teaspoon Kosher Salt
Optional Serving Recommendations:
- 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 facilitate 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 all ingredients are evenly incorporated.
- Create Cheese Shells: On the prepared baking sheet, form 12 flat squares of shredded cheddar cheese, using approximately 1/4 cup of cheese for each square. Make sure to space the squares about 1 inch apart to allow for even baking; you may need to use two baking sheets.
- Bake Cheese Shells: Bake the cheese squares in the preheated oven for 9 to 12 minutes, or until the edges start to brown and become 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 not fully hardened.
- Assemble Taquitos: Spoon the chicken filling onto one edge of each cheese square and carefully roll the cheese around the filling towards the open edge, forming a taquito shape.
- Serve: Serve the taquitos warm with optional shredded lettuce, salsa, and sour cream for added flavor and texture. Enjoy your keto-friendly snack!
Notes
- For boiling chicken: Place chicken breast in a pot, cover with water, add salt and optional aromatics (like garlic or bay leaves), bring to a boil, then simmer for 15-20 minutes until fully cooked. Let cool, then shred.
- Use sharp cheddar cheese for best melting and crisping results.
- Adjust jalapeno quantity to taste for desired heat level.
- The cheese may harden quickly once cooled, so roll the taquitos promptly after baking.
- These can be reheated in the oven for a few minutes to restore crispness.
Nutrition
- Serving Size: 1 Taquito
- Calories: 110
- Sugar: 0.5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 1.5g
- Fiber: 0.3g
- Protein: 8g
- Cholesterol: 45mg
