These BBQ & Goat Cheddar Chicken Taquitos might be my most genius recipe idea yet.
They’re crunchy, they’re cheesy, and just so incredibly delicious. Served with the yummiest homemade BBQ dipping sauce, prepare to be in foodie heaven.
But of course, because they’re made with the classic RGE better-for-you approach, they’re baked – not fried, and you wouldn’t even know it. These cutie little taquitos make for the most perfect appetizer or snack, and honestly, who’s to say you can’t enjoy them for lunch or dinner too?
TAQUITOS WITH A TWIST
We all know my love for anything taco-related runs deep. I recently found myself craving my Crispy Bean and Beef Taquitos, but since we’re in peak summer, I wanted to put a little BBQ twist on them. Enter: my BBQ & Goat Cheddar Chicken Taquitos.
Typically, taquitos are deep-fried. But since we’re all trying to do our best out here wanting to both enjoy our food and feel healthy, I figured we’d bake these tasty little taquitos. I swear, you won’t even notice the difference because you’ll be blown away by all the flavor.
To keep it simple, I used a rotisserie chicken that I finely shredded. And omg, you guys, it tastes so good.
When cooked and mixed with all the flavorsome ingredients like garlic, chili powder, jalapeño, s+p, fresh squeezed lime juice, sour cream (I used a dairy-free one) and a smoky BBQ sauce + shredded goat cheddar, don’t be surprised if you find yourself wanting to eat all the chicken before assembling everything.
But I promise it’s worth the wait. Because when rolled and baked-to-perfection, the way the crunchy tortilla flawlessly compliments the tender, cheesy, BBQ-y filling, you quite literally will be drooling.
THE BEST BBQ DIPPING SAUCE
Keep in mind we haven’t even talked about what might be my favorite element of this recipe: the mouthwateringly creamy BBQ dipping sauce.
I mean, what’s a good BBQ & Goat Cheddar Chicken Taquito without a good sauce to dip into with each crunchy bite?
This one is made simply with DF sour cream, fresh squeezed lime juice, minced garlic, BBQ sauce, and salt + pepper, but the taste is far from simple. It’s perfectly balanced in flavor and just the right amount of creamy.
THE TASTIEST BBQ & GOAT CHEDDAR CHICKEN TAQUITOS
Make these BBQ & Goat Cheddar Chicken Taquitos for your next gathering, and prepare to be the talk of the party.
Or if you’re like me and just love a good taco night, but also want to embrace the seasonal BBQ flavor, this is no doubt a recipe for you.
Easy to whip up any day, protein-packed and filled with taste, I have a feeling even the pickiest eaters will love these taquitos. Kind of impossible not to, but let me know what you think in the comment section below!
INGREDIENTS YOU’LL NEED:
For the Chicken:
- Avocado oil
- Yellow onion
- Jalapeño
- Garlic cloves
- Chili powder
- Kosher salt
- Freshly ground black pepper
- Shredded rotisserie chicken
- Green onions
- Freshly squeezed lime juice
- Dairy-free sour cream (I used Kite Hill)
- Barbecue sauce (I used less-sugar Smoky BBQ Sauce by Noble Made)
- Shredded goat cheddar cheese
To Assemble:
- Avocado oil
- Cassava flour tortillas (I prefer Siete Foods)
For the BBQ Dipping Sauce:
- Dairy-free sour cream (I used Kite Hill)
- Freshly squeezed lime juice
- Barbecue sauce
- Garlic cloves
- Kosher salt
- Freshly ground black pepper
HOW TO MAKE MY BBQ & GOAT CHEDDAR CHICKEN TAQUITOS
For the Chicken:
In a medium skillet, heat the avocado oil over medium heat. Once hot, add the onion and half of the minced jalapeño, reserving the rest for the dipping sauce. Sauté until the onions are translucent, about 4 minutes.
Add the garlic, chili powder, kosher salt, and freshly ground black pepper. Stir and toast the spices until fragrant, about one more minute. Remove from the heat.
In a medium bowl, add the chicken, green onions, lime juice, sour cream, barbecue sauce, cheddar, and skillet contents. Stir until well combined. Set aside.
To Assemble:
Preheat the oven to 425. Line a baking sheet with parchment paper.
In a medium skillet over medium heat, add about one teaspoon of avocado oil. Once hot, add one of the tortillas. Heat for about 15-30 seconds per side, just enough to make the tortilla pliable. Working quickly, add the tortilla to the baking sheet and spoon about 3 tablespoons of the chicken filling down the middle of the tortilla. Roll tightly into a taquito and place it on the baking sheet, seam side down.
Repeat, adding about one teaspoon of avocado oil to the pan at a time to heat the tortillas, one by one. Arrange all on the baking sheet, seam side down.
Transfer to the oven on the middle rack and bake for about 20-25 minutes, until the taquitos are golden brown on all sides and crisp. Remove from the oven and transfer the taquitos to a paper towel-lined plate, allowing any excess grease to soak up.
For the Sauce:
While the taquitos are baking, make the BBQ dipping sauce. In a small bowl, add the sour cream, lime juice, barbecue sauce, remaining jalapeño, garlic, salt, and pepper. Stir to combine and set aside in the fridge until ready to serve.
Serve the warm taquitos alongside the dipping sauce. Enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
For starters and for ease, I used a rotisserie chicken to shred and make the filling with, but you could always try making and shredding your own chicken breast at home first if time allows.
I’m lactose intolerant so I used a dairy-free sour cream and shredded goat cheddar cheese, but if no dietary issues, feel free to use regular sour cream and cheddar. Omit the jalapeño if you prefer less heat, and option to use your preferred BBQ sauce.
I also have a gluten intolerance and prefer cassava flour tortillas, but you could also make with corn or regular tortillas if you’d like. And if you’d like to make this more of a meal, you could serve alongside rice, beans, and/or veggies.
HOW DO YOU HOLD TAQUITOS TOGETHER?
I roll the tortillas as tight as possible and place them seam-side down into the baking sheet. Another option is the toothpick method, where you insert a toothpick into the middle of each taquito after you roll them, making sure to monitor/remove if needed as the taquitos cook.
Also, I haven’t tested this method, but you could try mixing cold water + flour in a small bowl until you get a paste-like texture. Spread a small amount of the paste on the edge of the taquito before you roll it to create a seal.
WHAT IS THE DIFFERENCE BETWEEN CHICKEN FLAUTAS AND CHICKEN TAQUITOS?
There are definitely some similarities, but flautas are generally longer and thinner as they’re made with larger tortillas (either flour or corn). Taquitos on the other hand are smaller and typically made with corn tortillas, but whatever you’ve got on hand works!
HERE ARE MORE HEALTHY, TACO-INSPIRED DISHES TO TRY:
Freezer-Friendly Beef Enchiladas
Egg, Sausage & Crispy Cheese Breakfast Tacos
BBQ & Goat Cheddar Chicken Taquitos
Ingredients
For the Chicken:
- 1 tablespoon avocado oil
- 1 small yellow onion, diced
- 1 jalapeño, seeded and diced, divided
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups finely shredded rotisserie chicken
- 2 green onions, ends trimmed and finely chopped
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons dairy-free sour cream, I used Kite Hill
- 1/3 cup barbecue sauce, I used less-sugar Smoky BBQ Sauce by Noble Made
- 1/2 cup shredded goat cheddar cheese
To Assemble:
- 1 tablespoon avocado oil
- 8 8- inch cassava flour tortillas, I prefer Siete Foods
For the BBQ Dipping Sauce:
- 1 cup dairy-free sour cream, I used Kite Hill
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons barbecue sauce
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
For the Chicken:
- In a medium skillet, heat the avocado oil over medium heat. Once hot, add the onion and half of the minced jalapeño, reserving the rest for the dipping sauce. Sauté until the onions are translucent, about 4 minutes.
- Add the garlic, chili powder, kosher salt, and freshly ground black pepper. Stir and toast the spices until fragrant, about one more minute. Remove from the heat.
- In a medium bowl, add the chicken, green onions, lime juice, sour cream, barbecue sauce, cheddar, and skillet contents. Stir until well combined. Set aside.
To Assemble:
- Preheat the oven to 425. Line a baking sheet with parchment paper.
- In a medium skillet over medium heat, add about one teaspoon of avocado oil. Once hot, add one of the tortillas. Heat for about 15-30 seconds per side, just enough to make the tortilla pliable. Working quickly, add the tortilla to the baking sheet and spoon about 3 tablespoons of the chicken filling down the middle of the tortilla. Roll tightly into a taquito and place it on the baking sheet, seam side down.
- Repeat, adding about one teaspoon of avocado oil to the pan at a time to heat the tortillas, one by one. Arrange all on the baking sheet, seam side down.
- Transfer to the oven on the middle rack and bake for about 20-25 minutes, until the taquitos are golden brown on all sides and crisp. Remove from the oven and transfer the taquitos to a paper towel-lined plate, allowing any excess grease to soak up.
For the Sauce:
- While the taquitos are baking, make the BBQ dipping sauce. In a small bowl, add the sour cream, lime juice, barbecue sauce, remaining jalapeño, garlic, salt, and pepper. Stir to combine and set aside in the fridge until ready to serve.
- Serve the warm taquitos alongside the dipping sauce. Enjoy!
Loved it