Get ready for the BEST keto cheese wrapped chicken taquitos!
These tasty low carb shredded chicken taquitos are sure to be a crowd pleaser.
They make a great snack on a ketogenic diet and are a wonderful party appetizer.
They also make a great keto dinner or keto lunch too.
Great for game days – Superbowl keto party food, tailgate parties, Holiday parties or any type of gathering.
Even people that don’t follow a low carb diet love these – including the kids.
A perfect keto food recipe with only 1 net carb per serving.
Dip in keto ranch dressing, sour cream, salsa or any keto friendly dip you love.
You won’t want to pass up these keto cheesy chicken taquitos.
Super easy low carb recipe that anyone can make.
Are you ready for these Keto Appetizers?
Check out these other
Keto Appetizer Recipes
Keto Pizza Dip
Low Carb Jalapeno Popper Shredded Chicken Dip
Low Carb Ranch & Shredded Chicken Buffalo Dip
Keto Cheese Queso Dip
How To Make Keto Taquitos
Preheat the oven to 375 degrees.
Hand shred 8 ounces of Colby jack cheese. Preshredded cheese does not melt as well in the oven to help make the taquitos roll properly, so it is best to shred your cheese by hand for this recipe.
Make 6 round mounds of shredded cheese on a baking sheet that is lined with parchment paper.
Leave space between each pile of cheese so that it has room to expand as it bakes. Bake for 8 minutes.
While the cheese is baking, place 1 tablespoon of oil in a skillet over medium-high heat on the stove.
Add the chicken
spices
and green chilis (optional) to the skillet
and cook until heated and well combined.
Remove the melted cheese tortillas from the oven and allow them to cool so that they are able to be handled and are beginning to stiffen a bit.
Place some of the meat mixture in the center of each of the cheese tortillas
and roll them up around the meat to form a taquito.
Serve with sour cream for dipping
and chopped green onions as garnish.
Enjoy
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Ingredients
- 2 C. Shredded rotisserie chicken with no skin
- 1 Tbsp. Olive oil
- 1 tsp. Chili powder
- 1 tsp. Cumin
- 1 tsp. Paprika
- ½ tsp. Oregano
- 2 to 4 TBSP. Chopped Green Chilis (optional)
- 8 oz. Hand shredded Colby Jack cheese
- 1-2 Tbsp. Chopped green onions for garnish
Instructions
- Preheat the oven to 375 degrees.
- Hand shred 8 ounces of Colby jack cheese. Preshredded cheese does not melt as well in the oven to help make the taquitos roll properly, so it is best to shred your cheese by hand for this recipe.
- Make 6 round mounds of shredded cheese on a baking sheet that is lined with parchment paper. Leave space between each pile of cheese so that it has room to expand as it bakes. Bake for 8 minutes.
- While the cheese is baking, place 1 tablespoon of oil in a skillet over medium-high heat on the stove.
- Add the chicken, spices and green chilis (optional) to the skillet, and cook until heated and well combined.
- Remove the melted cheese tortillas from the oven and allow them to cool so that they are able to be handled and are beginning to stiffen a bit.
- Place some of the meat mixture in the center of each of the cheese tortillas, and roll them up around the meat to form a taquito.
- Serve with sour cream for dipping, and chopped green onions as garnish.
Recipe Notes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
Net Carbs: 1 net carb per serving
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