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Taquitos with Chicken, Smoked Cheddar and Pepper Jelly

Crispy baked taquitos with chicken, smoked cheddar, and spicy pepper jelly make a great game day appetizer.

  • Total Time: 35 mins
  • Yield: 12 1x


Units Scale
  • 12 uncooked corn Tortillaland tortillas
  • 3/4 cup chopped or shredded cooked chicken
  • 4 ounces smoked cheddar, cut into 12 slices
  • 1/4 cup pepper jelly
  • a little oil or non-stick cooking spray


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Heat a dry skillet (no oil) until very hot. Briefly cook both sides of each tortilla in the dry skillet for about 10-15 seconds. Transfer to a plate and keep warm. (Cover with a damp dish towel if they’ll be sitting for longer than a few minutes to keep them from drying out.)
  3. Working in batches, spoon 1 teaspoon of pepper jelly down the middle of each tortilla, top with about 1 Tablespoon of the chicken followed by a piece of smoked cheddar. Tightly roll up and place on the baking sheet with the seam side down. Brush the tops with a little oil or spray with non-stick cooking spray.
  4. Bake for 15 minutes, or until crisp on the outside. Let cool slightly before serving. Best eaten when still warm.
  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Cook Time: 15 mins