Keto Chicken and Cheddar Taquitos Recipe
These Keto Taquitos are a low-carb, high-protein snack featuring shredded chicken mixed with creamy cheese and jalapenos, wrapped in crispy baked cheddar cheese shells. Perfect for a ketogenic diet, they are baked until golden and served with optional lettuce, salsa, and sour cream for added flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 Taquitos
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Units
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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
- 1/2 Teaspoon Kosher Salt
Optional Serving Recommendations:
- Shredded Lettuce
- Salsa
- Sour Cream
Instructions
- Preheat Oven: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Filling: In a large bowl, combine the cooked and shredded chicken breast, softened cream cheese, minced deseeded jalapeno, chives, and kosher salt. Mix thoroughly until well blended to create the flavorful filling.
- Create Cheese Squares: On the prepared baking sheet, place 12 flat squares of shredded cheddar cheese, approximately 1/4 cup of cheese per square. Leave about 1 inch of space between each square. You may need to use two baking sheets to fit all the cheese squares comfortably.
- Bake Cheese Shells: Bake in the preheated oven for 9 to 12 minutes. The cheese is done when it starts browning around the edges, indicating it has crisped up and will form a sturdy shell.
- Cool Cheese Squares: Remove the baking sheets and let the cheese squares cool for about 3 minutes until they are cool enough to handle but still pliable for rolling.
- Assemble Taquitos: Spoon the prepared chicken filling along one edge of a cheese square and carefully roll it towards the opposite edge, creating a taquito.
- Serve: Serve the taquitos warm with optional toppings like shredded lettuce, salsa, and sour cream to enhance flavors and texture.
Notes
- For boiling chicken: place chicken breasts in a pot of water, bring to a boil, then reduce heat and simmer for 15-20 minutes until cooked through. Shred once cooled.
- Make sure the cheese is not fully hardened before rolling to avoid cracking.
- These taquitos can be stored in the refrigerator and reheated in the oven to maintain crispiness.
- Adjust jalapeno quantity for desired spice level.
