Tex Mex Chicken Baked Taquitos
Crispy, cheesy Tex-Mex Chicken Baked Taquitos (borak). These are PERFECT for Iftar — pair with a soup + salad and dinner is ready. No frying, no mess, just roll and bake.
Save this for your Ramadan menu 🌙
—Ingredients—
Shredded Chicken (I used a rotisserie)
4 tablespoons oil
1 large onion (diced)
1 green bell pepper (diced)
1 orange bell pepper (any color works) diced
4 cloves garlic (minced)
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon chili flakes
4 oz cream cheese
1 cup heavy cream
1 can black beans drained and rinsed
1 cup frozen corn
1 cup shredded mozzarella
1 cup shredded Colby Jack
1/2 cup fresh cilantro (chopped)
28 flour tortillas
Avocado cooking spray (for spraying on to before baking)
1. Heat oil in a large pan over medium heat. Add the onions and bell peppers and sauté for 4–5 minutes until softened.
2. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the shredded chicken and all the seasonings, mixing well to coat.
3. Add the cream cheese and stir until melted and creamy. Pour in the heavy cream and mix until smooth.
4. Stir in the black beans and corn and combine well.
5. Turn off the heat, then add the shredded cheeses and mix until melted. Finish by folding in the fresh chopped cilantro.
6. Warm the tortillas for about 30 seconds in the microwave so they don’t crack.
7. Add 3-4 tablespoons filling to each tortilla, roll tightly, and place seam-side down on a baking sheet.
8. Spray tops generously with avocado oil spray.
9. Bake at 375°F for 22-25 minutes until golden and crispy. For extra color, broil for about 1 minute at the end. Enjoy!
#ramadanrecipes #iftarideas #taquitos #texmex #lemon8partner
I absolutely adore baked taquitos because they deliver all the satisfying crunch and flavor without the mess and extra oil of frying! It’s a total game-changer for busy weeknights or when I'm prepping for a special occasion like Ramadan iftar. Getting that perfect 'golden-brown' finish and 'crispy texture' straight from the oven is simpler than you think. My secret? Don't skimp on the avocado oil spray before baking, and make sure your oven is preheated to that 375°F. Sometimes I even give them a quick broil for an extra minute at the end to really crisp them up, just like the recipe suggests! What truly makes these 'Tex Mex taquitos' shine is that incredible blend of spices. The paprika, chili powder, oregano, cumin, and chili flakes create such a vibrant, rich flavor profile that's characteristic of Tex-Mex cuisine. I often adjust the chili powder and flakes to my family's preference – a little less for the kids, a bit more for the adults who love a kick! You can even add a pinch of smoked paprika for an extra layer of depth. Beyond the delicious 'chicken, black beans, and corn filling' that this recipe features, I love experimenting with different 'taquito fillings'. For a heartier alternative, ground beef seasoned with taco spices or shredded slow-cooked pork carnitas make fantastic options. If you're looking for vegetarian ideas, a mix of roasted sweet potatoes and black beans with a hint of chipotle, or sautéed mushrooms and spinach with cheese, are incredibly tasty. And for a super quick option, just a blend of different cheeses like Monterey Jack, cheddar, and a bit of cream cheese creates a gooey, satisfying filling that everyone loves. Remember to always cook your fillings beforehand and make sure they're not too wet, so your tortillas don't get soggy. When it comes to serving these beauties, don't forget the garnishes! A sprinkle of fresh 'cilantro', a squeeze of 'lime wedges', and a dollop of sour cream or Greek yogurt are essential. I often whip up a simple 'green sauce' with avocado, cilantro, lime juice, and a jalapeño for an extra fresh kick, which complements the rich flavors of the taquitos beautifully. They're also fantastic served alongside a fresh salsa, guacamole, or even a simple side salad. These baked taquitos are also fantastic for meal prepping! You can assemble them ahead of time and store them in the fridge for a day or two before baking, or even freeze them unbaked on a baking sheet until solid, then transfer to a freezer bag. When you're ready to eat, just bake them from frozen (adding a few extra minutes to the baking time) for a convenient and delicious meal any day of the week. It’s such a lifesaver when I need a quick snack or a wholesome dinner without much fuss.
