Description
These Keto Chicken Cheese Taquitos are a delicious low-carb snack featuring crispy baked cheddar cheese shells rolled around a creamy, spicy chicken filling. Perfect for keto diets, they combine the richness of cheddar and cream cheese with the heat of jalapeño for a flavorful bite-sized treat.
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
To Serve (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 allow 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 about 1/4 cup of cheese per square. Space each square about 1 inch apart to ensure even baking. Use an additional baking sheet if necessary.
- Bake Cheese Shells: Bake the cheese squares in the preheated oven for 9 to 12 minutes, or until the edges are browned and crispy.
- Cool Cheese Shells: Remove the cheese from the oven and allow them to cool for about 3 minutes until they can be handled easily but are not fully hardened.
- Assemble Taquitos: Spoon the chicken filling onto one edge of each cheese square. Carefully roll the cheese around the filling towards the open edge, shaping it into a taquito.
- Serve: Serve the keto chicken cheese taquitos warm with optional shredded lettuce, salsa, and sour cream for added flavor and texture. Enjoy your low-carb snack!
Notes
- You can boil chicken breast by placing it in a pot of water, bringing it to a boil, then simmering for 15-20 minutes until cooked through. Let it cool before shredding.
- Make sure to deseed the jalapeno if you prefer less heat.
- Use parchment paper to prevent cheese from sticking and for easy cleanup.
- Serve immediately after assembly to enjoy the crispiness of the cheese shells.
- This recipe is ideal for meal prepping; assemble taquitos and store in the refrigerator for up to 2 days, then warm before serving.
