Description
These Keto Chicken Cheese Taquitos are a low-carb, delicious snack perfect for keto dieters or anyone craving a cheesy, flavorful bite. Made with shredded chicken, cream cheese, jalapeno, and cheddar cheese baked until crispy, these taquitos are wrapped in a crunchy cheese shell instead of tortillas. Ready in just 40 minutes, they are great for parties, snacks, or appetizers.
Ingredients
Scale
Filling
- 1 Cup Chicken Breast, cooked and shredded
- 1/2 Cup Cream Cheese, softened
- 1 Jalapeno, deseeded and minced
- 2 Tablespoons Chives, chopped
- 1/2 Teaspoon Kosher Salt
Cheese Shells
- 8 Ounces Sharp Cheddar Cheese, shredded or 12 square slices
Toppings (Optional)
- 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 make cleanup easier.
- 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 well until all ingredients are evenly incorporated.
- Create Cheese Shells: On the prepared baking sheet, spread out 12 flat squares of shredded cheddar cheese, using about 1/4 cup of cheese per square. Space them about 1 inch apart so they can bake evenly. You might need to use two baking sheets.
- Bake Cheese Shells: Bake the cheese squares in the oven for 9 to 12 minutes, or until the edges begin to brown and crisp up.
- Cool Cheese Shells: Remove the cheese squares from the oven and let them cool for approximately 3 minutes until they are cool enough to handle but still pliable.
- Assemble Taquitos: Spoon the chicken filling onto one edge of each cheese square. Carefully roll the cheese around the filling toward the open edge to form a taquito shape.
- Serve: Serve the keto chicken cheese taquitos warm with optional shredded lettuce, salsa, and sour cream for added flavor and texture. Enjoy this tasty low-carb snack!
Notes
- To cook chicken breast for shredding, boil chicken breasts in water with salt until cooked through (about 15-20 minutes), then shred using forks.
- Be careful not to let cheese cool too long as it will harden and become difficult to roll.
- You can adjust jalapeno amount to control heat level.
- Use parchment paper to prevent cheese from sticking to the baking sheet.
- For extra crispness, serve immediately after assembling.
