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
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, 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
