I often refer to the fall as eating season. I mean, you have football tailgates (at the stadium or in your home), Halloween, Thanksgiving, and the various December holidays as the grand finale. There are so many opportunities to get together with friends and family to eat, drink, and celebrate. When you are hosting a casual gathering, it’s fun to provide grab-and-go food options like these taquitos. They are incredibly easy to make, can be prepared in advance, and are a bit healthier than traditional taquitos, as they are baked instead of fried.
1 (8 oz) package of cream cheese, softened to room temperature
5 cups cooked chicken, shredded
2 cups shredded mozzarella cheese
1/2 cup crumbled blue cheese
2 scallions, thinly sliced (see first note)
1/2 cup hot sauce, such as Frank’s Original
16 6-inch flour tortillas (you may not use them all)
Salt to taste
Blue Cheese Dressing for serving
Carrot sticks for serving
Celery sticks for serving
1. Preheat the oven to 425-degrees. Spray a 9×13” foil or metal baking pan with cooking spray.
2. Place the cream cheese, shredded chicken, mozzarella cheese, blue cheese crumbles, scallions (if using), and hot sauce in a large mixing bowl. Stir the ingredients together until they are thoroughly combined.
3. Spoon about 1/4 cup of the chicken filling onto a tortilla, then roll the tortilla, being careful not to squirt the filling out of the ends. Place the rolled tortillas seem-side down in the prepared pan. Repeat until you run out of filling or tortillas.
4. Spray the tops of the taquitos with cooking spray, then sprinkle them with salt, to taste.
5. Place the pan in the oven and bake for 10-15 minutes, until the edges of the taquitos turn golden-brown.
6. Remove the taquitos from the oven and allow them to cool for several minutes. Serve warm with blue cheese dressing and a big plate of carrot and celery sticks on the side.
Makes about 16 servings
🏈 My husband does not like scallions in this recipe; I do. You can decide for yourself if you want to include them or not.
🏈🏈 If you are making these for a tailgate, picnic, or taking them to a friend’s house, bake the taquitos in a foil pan—less cleanup to worry about.
🏈🏈🏈 The taquitos can be assembled up to a day in advance and baked before serving. If preparing them in ahead of time, follow the directions for steps 1-3 (omitting preheating the oven), then cover the baking pan with plastic wrap and refrigerate until needed. Remove the pan from the refrigerator at least half an hour before baking. Preheat the oven as directed, then continue with steps 4-6.