Keto Green Chile Chicken Taquitos
Ingredients:
- For the Taquito Shells:
- 2 cups shredded cheddar cheese or Monterey Jack cheese (for a milder flavor)
- For the Filling:
- 1 1/2 cups shredded cooked chicken (rotisserie chicken works well)
- 1/2 cup canned green chiles (mild or hot, depending on preference)
- 1/4 cup cream cheese, softened
- 1/4 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- For Garnish:
- Fresh cilantro, chopped (optional)
- Sliced avocado or guacamole (optional)
- Salsa (optional)
Instructions:
Step 1: Preheat Oven
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Make the Cheese “Tortillas”
- Place 1/4 cup mounds of shredded cheese on the baking sheet, spacing them a few inches apart.
- Flatten each mound into a circle about 4 inches in diameter.
- Bake for 5–7 minutes, or until the cheese has melted and starts to turn golden around the edges.
- Remove from the oven and let the cheese rounds cool slightly (about 1–2 minutes) until they are firm enough to handle but still flexible.
Step 3: Prepare the Chicken Filling
- In a mixing bowl, combine the shredded chicken, green chiles, cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Mix well until fully combined.
Step 4: Roll the Taquitos
- Working quickly, place about 1-2 tablespoons of the chicken filling onto each cheese round.
- Carefully roll up the cheese around the filling to form a taquito shape. Place the taquitos seam-side down on the baking sheet to hold their shape as they cool.
Step 5: Serve
- Garnish with fresh cilantro if desired, and serve with sliced avocado, guacamole, or salsa.
Nutritional Information (per taquito):
Based on 8 taquitos.
- Calories: 180
- Protein: 10g
- Fat: 15g
- Carbohydrates: 2g
- Fiber: 0g
- Net Carbs: 2g