Slow Cooker Jalapeno Popper Taquitos Food

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SLOW COOKER JALAPENO POPPER TAQUITOS



Slow Cooker Jalapeno Popper Taquitos image

These are a spicy twist on traditional taquitos. The slow cooker gives this recipe ease, while the flavors keep things exciting! Serve with sour cream, guacamole, or avocado ranch salad dressing.

Provided by themoodyfoodie

Categories     Appetizers and Snacks     Wraps and Rolls

Time 3h30m

Yield 4

Number Of Ingredients 8

8 skinless, boneless chicken thighs
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can diced jalapeno peppers with juice
¼ cup green enchilada sauce
1 pinch salt and ground black pepper to taste
16 (6 inch) flour tortillas
2 cups shredded pepperjack cheese
2 tablespoons vegetable oil

Steps:

  • Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
  • Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
  • Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
  • Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil.
  • Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more.

Nutrition Facts : Calories 1207.3 calories, Carbohydrate 71.7 g, Cholesterol 325.9 mg, Fat 67.6 g, Fiber 4.9 g, Protein 74.7 g, SaturatedFat 30.4 g, Sodium 2086.8 mg, Sugar 3.2 g

JALAPENO POPPER TACOS



Jalapeno Popper Tacos image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

8 slices bacon, chopped
2 jalapenos, sliced into rounds (seeded if preferred)
1 small onion, chopped
1 1/2 pounds chicken breast, thinly sliced
2 teaspoons taco seasoning
Pinch kosher salt
Zest and juice of 2 limes
4 ounces cream cheese, at room temperature
1/2 cup sour cream
Jalapeno hot sauce, to taste
12 crispy taco shells, warmed
1 cup shredded Cheddar
2 large jalapenos, minced

Steps:

  • For the filling and cream cheese topping: In a large skillet over medium heat, add the bacon and cook until crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
  • Raise the heat to medium high and add the jalapenos and onions. Cook, stirring for a minute or two, then add the chicken in an even layer. Sprinkle over the taco seasoning, add a pinch of salt and cook, without stirring, for 2 minutes. Stir, then continue to cook until the chicken is cooked through, an additional 2 to 3 minutes. Squeeze over the lime juice and remove from the heat.
  • Add the cream cheese and sour cream to a bowl and mix until well combined. Stir in the lime zest and season with the hot sauce.
  • For the tacos: Serve the chicken mixture, bacon and cream cheese topping alongside each other with the crispy taco shells, shredded Cheddar and minced jalapenos, then have everyone make their own tacos.

JALAPENO POPPER TAQUITOS RECIPE - (4.7/5)



Jalapeno Popper Taquitos Recipe - (4.7/5) image

Provided by Booper-2

Number Of Ingredients 12

3-6 jalapeños, diced (more for spicy, less for mild)
16 ounces lean ground beef (about 88%)
1 tablespoon New Mexico chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon garlic powder
1 cup bacon crumbles (1 pound cooked and diced)
8 ounces cream cheese, softened
4 cups shredded Colby Jack cheese
24-48 6" small flour tortilla or corn tortillas*
cooking spray.

Steps:

  • Heat oven to 425°F. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray. Set aside. In a large (10 inch) skillet over medium-high heat cook ground beef and jalapeños, until cooked through. Break beef up with a spatula as it cooks. Add all seasonings and 1 cup water. Stir and cover with lid. Cook 10 minutes, remove cover and continue to cook until water evaporates. Remove from heat. Add bacon. Stir to combine. Meanwhile, place cream cheese in a large bowl. Set aside. Add cooked beef mixture to cream cheese and stir until combined well. Add cheese and stir again until completely combined. Lay out 4 tortillas at a time and add 1-2 tablespoons of mixture to the lower 1/3 of the tortilla. Roll the taquito tightly without tearing the tortilla. Place taquitos seam side down on the baking sheet. Repeat until the baking sheet is full, being careful not to allow the taquitos to touch. If the taquitos are unrolling or tearing, see cook's note for tips. Spray taquitos with cooking spray and sprinkle with salt. Bake 15-20 minutes until the tortillas are crisp or the ends begin to brown. Serve and enjoy! Cook's tips: Filling tortillas with 1 tablespoon of mixture will make approximately 48 taquitos. This works best with the corn tortillas, adding more causes the tortillas to separate. Flour tortillas perfectly hold 2 tablespoons of mixture. Using fresh tortillas will give the best results, if you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a wet paper towel over top. This will help make them more pliable. If taquitos are unrolling, add a dab of jalapeno popper mixture to the inside end of the taquito and gently press down to seal. To freeze for later use: Prepare taquitos as described, but do not bake. Place baking pan into freezer. Allow taquitos to freeze solid. Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use. They keep well for 6 months. To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 20 minutes or until tortillas are crisp or ends are beginning to brown. Serve and enjoy!

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