A creative fusion of classic jalapeño poppers and creamy chicken Alfredo, wrapped in crispy tortillas, perfect for a bite-sized snack or meal.
Ingredients
Scale:
2 cups cooked chicken, shredded
1 cup cream cheese, softened
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup Alfredo sauce
1-2 jalapeños, finely diced
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
10-12 small flour tortillas
1 cup Panko breadcrumbs
2 tablespoons olive oil
1 teaspoon smoked paprika (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the shredded chicken, softened cream cheese, mozzarella cheese, Parmesan cheese, Alfredo sauce, diced jalapeños, garlic powder, onion powder, salt, and pepper. Mix until well combined and creamy.
Take a tortilla and spoon about 2-3 tablespoons of the chicken and cheese mixture onto the lower third of the tortilla. Roll it tightly, tucking in the sides as you go.
In a small bowl, mix the Panko breadcrumbs with olive oil and smoked paprika until evenly coated.
Place each rolled taquito seam-side down on a baking sheet lined with parchment paper. Lightly brush or spray the tops of the taquitos with oil, then sprinkle the Panko mixture generously on top of each taquito.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
