JALAPENO POPPER CHICKEN FLAUTAS Recipe

I perfected Jalapeño Popper Taquitos made with shredded chicken, jalapeño, cheese and spices in uncooked tortillas, and this version is my simplest yet.

I can’t stop thinking about my JALAPENO POPPER CHICKEN FLAUTAS, they look innocent but once you bite in they surprise you. I stuff them with shredded cooked chicken so each crisp curl gives you hearty bites, there’s heat, there’s contrast, and there’s that kind of flavor that makes you go back for one more.

I call them Chicken Flautas when I’m trying to sound chill, but they’re the dish people comment on, and yes they make weeknights feel a little less boring. I won’t give away all the little tweaks, but trust me, these are worth the hype.

Ingredients

• Shredded chicken: lean protein, B vitamins, keeps these flautas filling and satisfying.
• Cream cheese: rich, creamy, high in fat and calories; makes filling smooth.
• Cheddar/Monterey jack: adds melty cheese, calcium and protein, but also saturated fat.
• Jalapenos: low calorie, vitamin C, capsaicin gives heat and a mild kick.
• Flour tortillas: mainly carbs, give chew and crunch when toasted whole wheat adds fiber
• Bacon: smoky, salty, adds crunch and umami but it’s higher in sodium and fat
• Green onions: fresh, mild onion flavor, small nutrients and color, low calories.
• Spices and oil: garlic, cumin, paprika boost flavor; oil helps browning and crisping.

Ingredient Quantities

• 2 cups shredded cooked chicken (about 12 oz rotisserie or poached)
• 4 oz cream cheese softened
• 1 1/2 cups shredded cheddar or monterey jack cheese packed
• 3 jalapenos seeds removed and diced
• 2 green onions thinly sliced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 to 10 flour tortillas 8 inch
• 1 to 2 tablespoons vegetable oil or melted butter
• 4 slices bacon cooked and crumbled optional
• Fresh cilantro leaves and lime wedges optional

How to Make this

1. Preheat oven to 425°F and line a baking sheet with parchment paper or foil; if you want extra crispness, set a wire rack on top. Cook the 4 bacon slices until crisp, crumble and set aside if using.

2. Warm the 8 to 10 flour tortillas wrapped in a damp paper towel in the microwave for 20 to 30 seconds so they dont crack when you roll them.

3. In a large bowl mix 2 cups shredded cooked chicken, 4 oz softened cream cheese, 1 1/2 cups shredded cheddar or monterey jack, the 3 jalapenos (seeds removed and diced), 2 thinly sliced green onions, the crumbled bacon if using, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until everything is evenly combined. Taste and adjust seasoning if needed.

4. If the filling seems loose, pop it in the fridge for 10 minutes to firm up; this makes rolling way easier and less messy.

5. Lay a warmed tortilla flat, place about 3 to 4 tablespoons of filling (or roughly 1/4 cup) in a line near one edge, then roll tightly and place seam side down on the prepared sheet. Repeat with the rest, you should get 8 to 10 flautas; dont overfill or they wont stay closed.

6. Brush or lightly coat each flauta with the 1 to 2 tablespoons vegetable oil or melted butter so they crisp up in the oven. You can also spray with cooking spray.

7. Bake at 425°F for 15 to 20 minutes until golden brown and crisp, flipping once halfway through and brushing the flipped side if needed for even browning. For convection ovens check at 12 to 15 minutes.

8. Remove from oven and let cool a couple minutes, then remove any toothpicks if you used them. Squeeze lime wedges over the flautas and scatter fresh cilantro leaves on top if you like.

9. Serve hot with your favorite dips or toppings. These are best eaten the same day but you can keep leftovers in the fridge for 2 to 3 days and reheat in the oven for best texture.

Equipment Needed

1. Oven plus a baking sheet lined with parchment paper or foil (wire rack optional for extra crisp)
2. Large mixing bowl
3. Silicone spatula or wooden spoon
4. Measuring cups and spoons
5. Chefs knife and cutting board
6. Microwave-safe plate and a damp paper towel (for warming tortillas so they dont crack)
7. Skillet or extra baking sheet for cooking bacon, plus tongs
8. Pastry brush or oil mister / cooking spray
9. Box grater (if you need to shred cheese) and toothpicks for holding rolls if they wont stay closed

FAQ

JALAPENO POPPER CHICKEN FLAUTAS Recipe Substitutions and Variations

• 2 cups shredded cooked chicken: swap for shredded cooked turkey, pulled pork, or 1 can (15 oz) black beans drained and sorta mashed for a vegetarian take.
• 4 oz cream cheese softened: use Neufchatel, 1/2 cup ricotta, or 1/3 cup Greek yogurt mixed with 1 tbsp mayo to keep it creamy if you dont have cream cheese.
• 1 1/2 cups shredded cheddar or monterey jack: try pepper jack for extra heat, Colby or smoked gouda for a different flavor, or vegan shredded cheese to make it dairy free.
• 3 jalapenos seeds removed and diced: use poblano peppers for milder flavor, canned pickled jalapeños for tang and less prep, or 1/4 to 1/2 tsp cayenne powder if you dont have fresh chiles.

Pro Tips

1) Chill the filling for 10 to 15 minutes before you roll, it firms up the cream cheese and keeps tortillas from ripping or filling from squirting out.
2) Warm the tortillas just enough to make them pliable, 20 to 30 seconds wrapped in a damp towel or a few seconds per side in a hot skillet, but don’t overdo it or they get gummy.
3) For the crispiest flautas bake them on a wire rack over the sheet so hot air circulates, brush both sides lightly with oil and flip halfway; air fryer at 375 F about 8 to 10 minutes works great too.
4) Keep watery stuff out of the mix, pat the chicken dry and use full fat cheese and room temp cream cheese so the filling stays cohesive; finish with lime right after baking so they stay crisp, not soggy.