Ingredients:
- 12 fajita-size flour tortillas (warmed)
- 2 cups shredded chicken
- 4 ounces cream cheese, softened
- 1 cup Cheddar cheese, shredded
- 4 strips bacon, cooked and crumbled
- 2 jalapeno peppers, seeded and minced
- 1 tablespoon vegetable oil
- Salt (optional)
- Salsa or guacamole, for serving (optional)
Directions:
- Preheat oven to 425°F. Line a 15×11-inch baking sheet with parchment paper and set aside.
- In a medium bowl, combine the chicken, cream cheese, Cheddar, bacon, and jalapeno until thoroughly combined.
- Spoon 2-3 tbsp. of the chicken mixture onto each tortilla. Roll the tortilla around the filling as tight as you can.
- Place seam side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
- Make sure the taquitos are not touching. Lightly brush each taquito with vegetable oil. Sprinkle with salt, if desired.
- Bake for 15-20 minutes or until the taquitos are crisp and golden brown.
- Serve hot with salsa or guacamole.