Description
These Chicken Fajita Taquitos combine tender, spiced chicken with sautéed bell peppers and onions, all wrapped in crisp, golden-baked tortillas. Perfect for a flavorful appetizer or main dish, they’re easy to assemble and bake to crispy perfection.
Ingredients
Units
Scale
Chicken and Vegetables
- 3 tablespoons butter
- 2 medium onions, sliced
- 1 pound boneless, skinless chicken breasts, cut into small thin strips
- 2 medium bell peppers (any color), thinly sliced
- 2 tablespoons fajita seasoning, divided
Cheese and Tortillas
- 1 cup Mexican cheese blend, shredded
- 12 small flour tortillas
- 1/4 cup butter, melted
Instructions
- Prep the oven: Preheat your oven to 400°F (204°C). Lightly brush a 9×13-inch baking dish with the melted butter to prevent sticking and add flavor.
- Cook the chicken: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken strips and season with half of the fajita seasoning. Cook for about 5 minutes until the chicken is cooked through, with a slight char but not burned. Remove the chicken from the skillet and wipe the skillet clean.
- Cook the veggies: Add the remaining 2 tablespoons of butter to the skillet and melt. Add the sliced onions and bell peppers, season with the remaining fajita seasoning, and sauté for 2-3 minutes until the onions become translucent and the peppers soften.
- Assemble the taquitos: Place a tortilla flat on a cutting board. Add a portion of the chicken and vegetable mixture, then sprinkle a couple of tablespoons of shredded Mexican cheese on top. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with all tortillas. Brush the tops of the rolled taquitos generously with the melted butter.
- Bake: Place the baking dish in the preheated oven and bake for about 15 minutes or until the tortillas are golden brown. If they need more color, switch to broil and broil for 1-2 minutes—watching carefully to avoid burning—to achieve a crispy, golden finish.
- Ready to serve: Remove from the oven and serve hot with your choice of salsa and sour cream for dipping.
Notes
- You can substitute the flour tortillas with corn tortillas if you prefer a gluten-free option, but be careful as they may be less flexible and prone to cracking.
- Adjust the fajita seasoning amount to taste or use homemade seasoning for a fresher flavor.
- For extra crispiness, you can also spray the taquitos lightly with cooking spray before baking.
- If you want a spicy kick, add some sliced jalapeños to the vegetable mixture.
- Leftover taquitos can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
Nutrition
- Serving Size: 2 taquitos
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
