Next, take your tortillas and warm them up for about 20 seconds in the microwave or on a skillet. This makes them more pliable and easier to roll. Now, place about two tablespoons of the chicken mixture onto each tortilla, and roll them tightly, starting from one end. I always try to tuck in the sides as I roll for a neat finish. Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper. Lightly spray or brush the tops with olive oil to ensure they turn golden and crispy in the oven.
Once all the taquitos are arranged on the baking sheet, pop them into the oven for about 15-20 minutes, or until they’re beautifully golden brown. The kitchen will smell heavenly as they bake, and I can hardly wait to dig in! Once they’re done, let them cool for a few moments before serving. Trust me; the wait is worth it!
Pro Tips for Best Results
I tested this recipe three ways to see how versatile it could be. The first time, I used mozzarella cheese for a milder taste. While it was certainly delicious, I found that a sharp cheddar adds a nice kick and pairs perfectly with the spices in the chicken mixture. If you’re feeling adventurous, a pepper jack cheese could bring an extra heat!
Another thing I’ve learned is to not overload the tortillas. It’s tempting to fill them to the brim, but a little filling goes a long way. The more you stuff, the harder it is to roll them tight, which might lead to some unfortunate spills during baking. Trust me, a well-rolled taquito is a happy taquito!
Lastly, don’t skip the oil brushing step. It makes such a significant difference! Without it, the taquitos may come out dull and not as crispy. A light olive oil brush means they’ll come out with that inviting golden hue and crunch that we all crave.
Common Mistakes to Avoid
One mistake I made when I first tried making these was not letting the cream cheese soften enough before mixing. Trying to combine cold cream cheese with the other ingredients ended up in a lumpy filling that didn’t have the creamy texture I was after. Now, I always remember to take it out ahead of time so it’s nice and soft for blending. (See the next page below to continue…)