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've tried making Tex-Mex Chicken Baked Taquitos several times during Ramadan, and they've become a staple on my Iftar table. What I particularly love is how they bring together rich, wholesome ingredients like shredded rotisserie chicken, black beans, and fresh corn, creating a perfect blend of protein and fiber. The combination of paprika, chili powder, and oregano offers that authentic Tex-Mex flavor without overwhelming the palate. One of the best parts about baking these taquitos instead of frying is how clean and easy the cooking process is—no greasy mess or added oil beyond what’s needed for sautéing. Using avocado oil spray before baking gives them an irresistible golden crisp on the outside, making every bite perfectly crunchy. For those looking to make their meals more balanced during Ramadan, pairing these taquitos with a light soup and a fresh salad is a great idea, as suggested. I usually prepare a simple tomato soup and a cucumber salad with lemon dressing to complement the savory taquitos. Warming the flour tortillas briefly before filling them is a useful tip I learned to prevent cracking during rolling. Also, the addition of cream cheese and heavy cream lends a luxurious, creamy texture that binds the filling beautifully and melts the cheese perfectly. If you want to experiment further, try adding diced jalapeños or a squeeze of lime juice for extra zing. Fresh cilantro at the end really brightens the flavors and adds a fresh herbal note. Overall, this baked taquito recipe is a guilt-free, flavorful, and crowd-pleasing option for anyone looking to enjoy Tex-Mex cuisine in a simple, baked form, especially during special occasions like Ramadan Iftar.
Yummy 😋