Irresistible Spicy Hatch Chili Chicken Taquito Rolls You Need to Try

There’s something about Spicy Hatch Chili Chicken Taquito Rolls that instantly takes me back to the lively kitchen of my beloved Mama Lou. I remember the way her hands moved with such grace and familiarity, rolling each taquito with love and care while the spicy aroma filled the room. It was always a family affair, with my sister Ouma by my side, sneaking bites and giggling as we waited for the golden rolls to crisp up in the oven. Today, I want to share this recipe that’s not just about food—it’s a warm embrace of tradition, spice, and the kind of comfort only family recipes can bring.

Why You’ll Love This Spicy Hatch Chili Chicken Taquito Rolls

Spicy Hatch Chili Chicken Taquito Rolls are a celebration of bold flavors wrapped in crispy, golden perfection. What makes these rolls stand out is the smoky heat from roasted Hatch chilis, paired with tender, shredded chicken that’s seasoned just right. Whenever I make these, I’m reminded of evenings spent with Mama Lou, who taught me that food doesn’t just nourish the body—it connects hearts.

These taquito rolls are perfect for any occasion, whether it’s a casual family dinner or a festive gathering. They’re easy to eat finger foods packed with layers of flavor, from the gentle kick of chilis to the creamy cheese that melts just right inside. Plus, they’re baked—not fried—so you get that satisfying crunch with a bit less guilt.

My sister Ouma and I always loved how these rolls made our meals feel special, especially when we paired them with her homemade salsa. They’re a dish that invites sharing, storytelling, and the kind of laughter that fills a room with warmth.

Ingredients You’ll Need for This Spicy Hatch Chili Chicken Taquito Rolls

• 2 cups cooked, shredded chicken (rotisserie chicken works beautifully)
• 1 cup roasted Hatch chilis, peeled and chopped (you can substitute with poblano peppers if Hatch chilis aren’t available)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup cream cheese, softened
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder (adjust to taste for heat)
• 12 small corn tortillas (flour tortillas can be used for a softer texture)
• Olive oil or cooking spray, for brushing
• Salt and black pepper to taste

Nutrition Facts

• Calories: Approximately 280 per 3 taquito rolls
• Protein: 18g
• Fat: 12g
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 2g
• Sodium: 450mg

Irresistible Spicy Hatch Chili Chicken Taquito Rolls You Need to Try

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Learn how to make delicious Spicy Hatch Chili Chicken Taquito Rolls. Easy recipe with step-by-step instructions.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

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• 2 cups cooked, shredded chicken (rotisserie chicken works beautifully)
• 1 cup roasted Hatch chilis, peeled and chopped (you can substitute with poblano peppers if Hatch chilis aren’t available)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup cream cheese, softened
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder (adjust to taste for heat)
• 12 small corn tortillas (flour tortillas can be used for a softer texture)
• Olive oil or cooking spray, for brushing
• Salt and black pepper to taste

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Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. This is a small step Mama Lou always emphasized—prepping the space makes the cooking flow easier.
2. Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable. I remember Ouma and I sneaking a warm tortilla straight from the pan—so good!
3. In a large bowl, combine shredded chicken, chopped Hatch chilis, shredded Monterey Jack, softened cream cheese, cilantro, cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Mix everything until well blended and creamy.
4. Spoon about 2 tablespoons of the chicken mixture onto the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet to keep it from unrolling.
5. Lightly brush or spray the tops of the taquito rolls with olive oil to help them crisp up in the oven.
6. Bake for 15-20 minutes, turning halfway through, until the taquitos are golden brown and crispy. The smell will bring back memories of Mama Lou’s kitchen—trust me, your house will smell like love.
7. Remove from the oven and let cool for a few minutes before serving. This little pause lets the cheese set just enough so nothing spills out when you bite in.

• Author: Jenny
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Cooking
• Cuisine: International

Steps to Create Your Spicy Hatch Chili Chicken Taquito Rolls

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. This is a small step Mama Lou always emphasized—prepping the space makes the cooking flow easier.
2. Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable. I remember Ouma and I sneaking a warm tortilla straight from the pan—so good!
3. In a large bowl, combine shredded chicken, chopped Hatch chilis, shredded Monterey Jack, softened cream cheese, cilantro, cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Mix everything until well blended and creamy.
4. Spoon about 2 tablespoons of the chicken mixture onto the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet to keep it from unrolling.
5. Lightly brush or spray the tops of the taquito rolls with olive oil to help them crisp up in the oven.
6. Bake for 15-20 minutes, turning halfway through, until the taquitos are golden brown and crispy. The smell will bring back memories of Mama Lou’s kitchen—trust me, your house will smell like love.
7. Remove from the oven and let cool for a few minutes before serving. This little pause lets the cheese set just enough so nothing spills out when you bite in.

Tips for Making the Best Spicy Hatch Chili Chicken Taquito Rolls

One of the things Mama Lou always taught me was to balance flavors and textures carefully. Here are some of my personal tips to make your taquito rolls shine: Learn more: Irresistible Street Corn Chicken Rice Bowl Recipe You Need to Try

• Roast your chilis fresh: If you can get your hands on fresh Hatch chilis, roast them yourself for that authentic smoky flavor. It’s a ritual Ouma and I often enjoy together, turning it into an afternoon adventure.
• Don’t overfill the tortillas: It’s tempting to stuff them full, but too much filling can cause the taquitos to split while baking.
• Keep tortillas warm: Warm tortillas roll easily without cracking, which keeps the filling secure.
• Use a mix of cheeses: Monterey Jack melts beautifully, but I sometimes add a little sharp cheddar for extra depth.
• Brush with oil: This helps create a wonderful golden crunch without deep frying.

Serving Suggestions and Pairings

There’s nothing quite like sharing these Spicy Hatch Chili Chicken Taquito Rolls with family gathered around the table. Here are some of my favorite ways to serve them:

• With a side of fresh guacamole or creamy avocado crema—Mama Lou’s recipe for crema has been a family favorite for generations.
• Bright, zesty salsa verde or a smoky chipotle salsa for dipping.
• Mexican street corn salad (elote) tossed with lime, cotija cheese, and chili powder.
• Fresh, crisp cabbage slaw dressed in lime and cilantro adds a refreshing crunch.
• A chilled margarita or sparkling agua fresca to complement the heat.

These pairings bring out the best in the taquitos and continue the tradition of vibrant, bold flavors I grew up savoring with Ouma and Mama Lou.

Storage and Reheating Tips

One of the best things about Spicy Hatch Chili Chicken Taquito Rolls is how well they keep, making them perfect for meal prep or leftovers. Here’s how I store and reheat them without losing that crispness:

• Let the taquitos cool completely before storing to prevent sogginess.
• Place them in an airtight container lined with paper towels to absorb any moisture.
• Store in the refrigerator for up to 3 days.
• To reheat, preheat your oven to 375°F. Arrange the taquitos on a baking sheet and bake for 8-10 minutes until warmed through and crispy again. Avoid microwaving if you want to keep that crunch.

I remember how Mama Lou would always prepare extras, knowing that the family would enjoy her cooking even the next day. These little rolls never lost their charm, no matter when they were eaten.

Frequently Asked Questions

What are the main ingredients for Spicy Hatch Chili Chicken Taquito Rolls?

The main ingredients for Spicy Hatch Chili Chicken Taquito Rolls include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Spicy Hatch Chili Chicken Taquito Rolls?

The total time to make Spicy Hatch Chili Chicken Taquito Rolls includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Spicy Hatch Chili Chicken Taquito Rolls ahead of time?

Yes, Spicy Hatch Chili Chicken Taquito Rolls can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Spicy Hatch Chili Chicken Taquito Rolls?

Spicy Hatch Chili Chicken Taquito Rolls pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Spicy Hatch Chili Chicken Taquito Rolls suitable for special diets?

Depending on the ingredients used, Spicy Hatch Chili Chicken Taquito Rolls may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Spicy Hatch Chili Chicken Taquito Rolls are more than just a recipe to me—they’re a thread woven through the fabric of my family’s story. Each bite carries the smoky warmth of Hatch chilis, the tender love of shredded chicken, and the joy of gathering around a table filled with laughter, stories, and a shared meal. Cooking these rolls always brings me closer to Mama Lou and my sister Ouma, reminding me that food is where tradition and heart meet.

If you’re looking for a dish that’s both comforting and adventurous, simple yet bursting with flavor, I hope you give these taquito rolls a try. They’re my little way of passing down a piece of home, and I’m sure they’ll become a beloved part of your family’s meals too.