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Chicken Salsa Jalapeño Taquitos

These taquitos are deep-fried to perfection and filled with shredded chicken, jalapeña salsa and loads of cheese. We promise it will be a new weeknight dinner staple.

15 minutes
15 minutes
30 minutes


For Taquito Filling:

  • 2 cups shredded chicken
  • 1/2 cup LA VICTORIA® Salsa Jalapeña
  • 1/2 cup shredded queso Chihuahua or queso quesadilla
  • 6 corn tortillas

For Salsa Mexicana Garnish:

  • 2 Roma tomatoes, seeded and finely diced
  • 1/2 Serrano chile (about 1 1/2 to 2 inches in length), finely diced
  • 1/4 cup white onion, finely diced
  • 2 tablespoons finely chopped cilantro


  1. In a large bowl, mix 2 cups shredded chicken, 1/2 cup Salsa Jalapeña and 1/2 cup shredded Chihuahua cheese or queso quesadilla. Set aside.
  2. Heat oven 400° F. Line baking sheet or jelly roll pan with parchment paper and set aside.
  3. On comal or skillet, heat tortillas so they’re pliable, but not completely cooked.
  4. Spoon about 1/4 cup chicken mixture into each tortilla and roll tightly.
  5. Place taquitos on a parchment-lined baking sheet at least 2 inches apart.
  6. Bake in oven, turning after 7 minutes. Turn taquitos 3 times to ensure tortillas get sufficiently baked and crunchy. It is normal for some filling to leak out.
  7. While taquitos are baking, make Salsa Mexicana garnish.
  8. Seed and dice 2 Roma tomatoes, dice the half serrano chile, finely dice the 1/4 cup white onion, and finely chop 2 tablespoons cilantro. Mix well and set aside.
  9. When taquitos are done, spoon additional Salsa Jalapeña if desired, then sprinkle with Salsa Mexicana as a garnish.
  10. Serve warm.

Recipe by La Victoria® brand