Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 (6-inch) corn tortillas
- 2 tbsp neutral oil (canola/avocado), plus more if frying
- Choose 1 filling:
- Cheesy beef: 1 lb ground beef (85/15), 1/2 cup minced onion, 2 garlic cloves (minced), 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1 tsp kosher salt, 1/4 tsp black pepper, 2 tbsp tomato paste, 1/4 cup water, 3 tbsp cream cheese, 1 cup shredded cheddar-jack (4 oz)
- Creamy Monterey jack chicken: 2 cups shredded cooked chicken (about 10 oz), 4 oz cream cheese, 1 cup shredded Monterey jack (4 oz), 1/4 cup diced green chiles (drained), 1 tbsp lime juice, 2 tbsp chopped cilantro, 1/2 tsp kosher salt, 1/2 tsp cumin, 1/2 tsp garlic powder
Do This
- 1) Heat oven to 425°F and set a wire rack on a rimmed baking sheet; oil the rack lightly.
- 2) Cook the beef filling (8–10 min) or mix the chicken filling (2–3 min). Cool 5 minutes.
- 3) Warm tortillas (microwave 45 seconds wrapped in damp paper towels) until flexible.
- 4) Add 2 tbsp filling + a pinch of cheese, roll tightly, seam-side down.
- 5) Brush taquitos lightly with oil; bake 14–16 minutes, flipping at 8 minutes.
- 6) Broil 60–90 seconds to blister (watch closely), then rest 5 minutes to crisp.
- 7) Serve hot with salsa, sour cream, and/or hot sauce.
Why You’ll Love This Recipe
- Roller-grill vibe at home: blistered, crisp tortillas with a snug, melty filling.
- Two classic options: cheesy beef or creamy Monterey jack chicken.
- Snackable and sturdy: tight rolls that hold together for dipping.
- Oven method (plus frying option): bake for ease or fry for extra crunch.
Grocery List
- Produce: 1 small yellow onion, garlic, cilantro, 1 lime
- Dairy: cream cheese, shredded cheddar-jack blend, shredded Monterey jack
- Meat: ground beef (85/15) and/or cooked shredded chicken
- Pantry: corn tortillas (6-inch), neutral oil (canola/avocado), tomato paste, canned diced green chiles, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper
- Optional for serving: salsa, sour cream, hot sauce
Full Ingredients
For the Taquitos (Both Versions)
- 12 (6-inch) corn tortillas
- 2 tbsp neutral oil (canola or avocado) for brushing (plus 2–3 cups oil if deep frying)
- Nonstick spray or 1/2 tsp oil for the rack (to prevent sticking)
Cheesy Beef Filling (Makes Enough for 12 Taquitos)
- 1 lb ground beef (85/15 recommended)
- 1/2 cup minced yellow onion (about 1/2 small onion)
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp tomato paste
- 1/4 cup water
- 3 tbsp cream cheese (about 1 1/2 oz), softened
- 1 cup shredded cheddar-jack blend (about 4 oz), plus a little extra as needed
Creamy Monterey Jack Chicken Filling (Makes Enough for 12 Taquitos)
- 2 cups cooked shredded chicken (about 10 oz; rotisserie chicken works well)
- 4 oz cream cheese, softened
- 1 cup shredded Monterey jack cheese (about 4 oz)
- 1/4 cup diced green chiles, drained
- 1 tbsp fresh lime juice (about 1/2 lime)
- 2 tbsp chopped cilantro
- 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
For Serving (Optional, But Very “Convenience-Store Snack Counter”)
- Salsa (red or verde)
- Sour cream
- Hot sauce
- Lime wedges
Step-by-Step Instructions
Step 1: Set up for maximum crispiness
Heat your oven to 425°F (rack in the middle position).
Place a wire rack on a rimmed baking sheet. Lightly oil the rack (use nonstick spray or rub with about 1/2 tsp oil). This airflow underneath is the easiest way to get that roller-grill-style dry, crisp shell instead of soggy bottoms.
Step 2: Make the cheesy beef filling (8–10 minutes) or mix the chicken filling (2–3 minutes)
If making Cheesy Beef: Heat a large skillet over medium-high heat. Add the ground beef and onion. Cook, breaking up the meat, until the beef is browned and the onion is softened, 6–7 minutes. Add garlic and cook 30 seconds.
Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and tomato paste. Cook 1 minute to toast the spices. Add 1/4 cup water and simmer until thick (not wet), 1–2 minutes. Turn off the heat. Stir in the 3 tbsp cream cheese until melted and creamy, then stir in 1 cup shredded cheddar-jack. Let the filling cool for 5 minutes so it doesn’t melt the tortillas while you roll.
If making Creamy Monterey Jack Chicken: In a bowl, mix shredded chicken, softened cream cheese, Monterey jack, green chiles, lime juice, cilantro, salt, cumin, and garlic powder until evenly combined. (If it’s too stiff to mix, microwave the cream cheese for 10 seconds first.)
Step 3: Warm the tortillas so they roll without cracking
Stack the tortillas and wrap them in slightly damp paper towels. Microwave on high until hot and flexible, 45 seconds. Keep them covered while you work so they stay steamy and pliable.
If you have a tortilla warmer, use it. Warm tortillas are the difference between tight taquitos and split, leaky ones.
Step 4: Fill, roll tight, and seam-seal
Working one tortilla at a time, place it on a cutting board. Add about 2 tbsp filling in a line slightly below center, leaving a 1/2-inch border at the ends. Sprinkle a small pinch of extra shredded cheese on top (optional but helps the “cheese pull” effect).
Roll tightly into a compact tube. Place seam-side down on the rack. Repeat with remaining tortillas.
If any taquitos want to unroll, secure them with a toothpick (remove after baking/frying).
Step 5: Oil the outside for blistered, roller-grill-style crunch
Lightly brush all sides with the 2 tbsp neutral oil (you may not use every drop; aim for a thin, even sheen). This is what helps the tortilla blister and brown instead of drying out pale.
For even better blistering, you can also mist the tops with a quick spray of oil after brushing (optional).
Step 6: Bake until crisp, then broil briefly to blister
Bake at 425°F until crisp and deeply golden at the edges, 14–16 minutes.
At 8 minutes, flip the taquitos (tongs work best) so both sides crisp evenly.
For that signature “roller-grill blister,” switch the oven to broil (high) and broil for 60–90 seconds, watching constantly. You want small browned blisters, not burnt tips.
Step 7: Rest briefly (this is the secret to snack-bar texture), then serve
Let the taquitos rest on the rack for 5 minutes. This short rest lets steam escape and firms the shell, making them more like the dry-crisp taquitos you’d grab from a roller grill.
Serve warm with salsa, sour cream, and hot sauce. If you want the full experience, keep them warm in a 200°F oven for up to 30 minutes on the rack (they’ll stay crisp).
Pro Tips
- Keep the filling thick, not wet: watery filling is the #1 cause of soggy, splitting taquitos. Simmer the beef mixture until it looks “paste-like,” not saucy.
- Don’t overfill: stick to about 2 tbsp per taquito. Overfilling pushes out the ends and prevents a tight roll.
- Wire rack matters: baking directly on a sheet pan traps steam underneath. The rack helps you get a drier, crispier shell.
- Broil for blistering: that final 60–90 seconds creates the browned freckles that mimic roller-grill cooking.
- For extra “store-snack” sturdiness: after baking, hold taquitos in a 200°F oven on the rack for 10–15 minutes to dry and crisp slightly more.
Variations
- Deep-fried version (extra crunchy): Heat 2–3 cups neutral oil to 350°F in a heavy pot. Fry taquitos seam-side down first, turning occasionally, until blistered and golden, 3–4 minutes total. Drain on a rack; rest 3 minutes before serving.
- Air fryer method: Air fry at 400°F for 8–10 minutes, turning at 5 minutes, until crisp and browned.
- Spicy upgrade: add 1/2 tsp chipotle powder to the beef spices or mix 1 tbsp pickled jalapeños (chopped and well-drained) into the chicken filling.
Storage & Make-Ahead
Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Freeze (best for make-ahead): Freeze baked and cooled taquitos on a sheet pan until solid, 2 hours, then transfer to a freezer bag and freeze up to 2 months.
Reheat for crispiness: Bake on a rack at 425°F until hot and crisp, 10–12 minutes (from fridge) or 16–20 minutes (from frozen). Air fryer reheating also works well: 380°F for 6–8 minutes (fridge) or 10–12 minutes (frozen).
Nutrition (per serving)
Approximate, per serving (2 taquitos; cheesy beef version): 420 calories, 20 g protein, 32 g carbohydrates, 24 g fat, 2 g fiber, 780 mg sodium. (Values vary by tortilla brand, meat fat %, and cheese.)
