Chicken Taquito Plate Recipe

Prepare filling

In a mixing bowl combine shredded cooked chicken, shredded cheddar, shredded Monterey Jack, diced onion, minced garlic, chopped cilantro, ground cumin, chili powder, salt, black pepper and lime juice. Stir until evenly combined.

Warm tortillas

Wrap the blue and yellow corn tortillas in a damp paper towel and microwave for 20–30 seconds or warm briefly in a skillet for 10–15 seconds per side until pliable. Warming prevents cracking when rolling.

Fill and roll

Place approximately 3/4 cup of the chicken-cheese mixture along the lower third of each warmed tortilla (divide mixture evenly among 4 tortillas). Tightly roll each tortilla around the filling and place seam-side down on a baking sheet lined with parchment or lightly greased.

Brush and bake

Lightly brush the rolled taquitos with vegetable oil to help crisp the exterior. Preheat oven to 400°F (200°C). Bake on the center rack for 12–15 minutes, turning once halfway through, until edges are crisp and cheese is melted. If you prefer extra browning, broil on high for 1–2 minutes while watching closely.

Vegetarian refried beans: heat 1 cup of canned or prepared refried beans in a small saucepan over medium heat, stirring occasionally, until warmed through (4–6 minutes). If too thick, stir in 1–2 tablespoons water to reach desired consistency. Season with salt if needed.

Spanish rice: reheat 1 cup of cooked Spanish rice in a covered skillet over low–medium heat with a splash of water or chicken/vegetable broth (1–2 tbsp) until warmed through, about 4–6 minutes, fluff before serving.

Salsa: serve 1/2 cup chilled or room-temperature salsa in a small ramekin.

Queso: warm 1/2 cup prepared queso gently in microwave or small saucepan until pourable (about 30–60 seconds in microwave, stirring).

Guacamole: spoon 1/2 cup guacamole into a small bowl and serve at room temperature or chilled.

Arrange four baked taquitos on a plate. Add your chosen side: 1 cup of warmed refried beans or 1 cup of Spanish rice. Place two small ramekins containing your selected two dips beside the taquitos.

Finish the plate by dolloping 2 tablespoons sour cream or crema, sprinkling 1 tablespoon chopped cilantro over the taquitos and sides, and adding 2 lime wedges. Serve immediately while taquitos are hot and crisp.