Spicy Hatch Chili Chicken Rolls

These spicy Hatch Chili Chicken Taquito Rolls bring bold smoky heat and crispy texture together in a way that always hits the spot. They are packed with juicy, seasoned chicken and the unmistakable flavor of roasted hatch chilis, making them a perfect snack or easy dinner with plenty of zing. Ready in about 40 minutes, they strike a great balance between comfort food and something excitingly different, with options to bake or fry depending on your mood.

I first made these when hatch chilis were in season and the smoky aroma filled the kitchen. Now they are a staple whenever I want quick bites that feel special.

Ingredients

• Boneless chicken: diced for juicy and tender filling. Choose thighs for flavor or breasts for leaner rolls.
• Roasted hatch chilis: bring a smoky, slightly sweet heat you cannot get from canned peppers. Roasting at home enhances their depth.
• Shredded cheese: such as cheddar or Monterey Jack adds creaminess and helps bind the filling. Use a good quality block cheese shredded fresh.
• Small flour tortillas: warm and pliable for easy rolling without cracking. Flour tortillas crisp better when baked or fried compared to corn.
• Spices: including cumin, chili powder, garlic powder, and smoked paprika build layers of flavor for a bold taste experience.
• Oil for cooking: or brushing before baking is key to crispness. Avocado or vegetable oil works best at high temperatures.
• Optional garnishes: like sour cream, guacamole, or salsa add freshness and balance the heat.

Step-by-Step Instructions

Roast the Hatch Chilis:

Preheat your oven to 425 degrees Fahrenheit. Place 4 to 5 hatch chilis on a baking sheet and roast for 15 to 20 minutes, turning occasionally until their skins are blistered and charred. Let them cool, then remove the stems and seeds before chopping finely. This step unlocks their smoky sweetness and is essential to the flavor.

Cook the Chicken with Spices:

Heat one tablespoon of oil in a medium skillet over medium heat. Add one pound of diced chicken along with one teaspoon each of cumin and chili powder, half a teaspoon of smoked paprika, and a pinch of salt. Cook the chicken for six to eight minutes until fully cooked and nicely browned. This step builds the flavorful base of your filling.

Combine Filling Ingredients:

Transfer the cooked chicken to a bowl. Add the roasted chilis, one cup of shredded cheese, one teaspoon of garlic powder, and half a teaspoon of black pepper. Stir well and taste to adjust seasoning if needed. The filling should be well combined, creamy, and slightly spicy.

Roll the Taquitos:

Warm eight to ten small flour tortillas just enough to make them pliable. Place two to three tablespoons of filling near the edge of each tortilla. Roll the tortilla tightly around the filling to create a compact roll. Secure with a toothpick if necessary to hold the shape during cooking.

Bake or Fry Until Crispy:

To bake: Preheat your oven to 400 degrees Fahrenheit. Lightly brush each taquito with oil and place seam-side down on a baking sheet lined with parchment or a wire rack. Bake for 15 to 20 minutes until golden and crispy on the outside. To fry: Heat about half an inch of oil in a large skillet over medium-high heat. Fry each taquito for two to three minutes per side until golden brown. Drain on paper towels before serving.

Serve:

Remove toothpicks and serve the taquitos hot with sour cream, guacamole, salsa, or your favorite dip for maximum enjoyment.

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Storage Tips

Taquitos are best enjoyed fresh to maintain their crunch. If you need to store them, keep them in an airtight container in the refrigerator for up to three days. Reheat in the oven at 375 degrees Fahrenheit for five to seven minutes to restore crispiness. For longer storage, wrap individually in foil and freeze for up to two months. Bake straight from frozen at 400 degrees Fahrenheit for 15 to 20 minutes.

Ingredient Substitutions

If hatch chilis are not available, try poblano peppers or roasted red peppers for a similar smoky flavor. For a vegetarian option, replace chicken with a mix of black beans, corn, and roasted peppers. Swap cheddar cheese for pepper jack to amp up the spice or feta for a tangy twist that changes the character completely.

Serving Suggestions

These taquitos are fantastic served alongside fresh guacamole, tangy sour cream, or a vibrant salsa verde. A simple side salad with lime dressing complements the richness nicely. For a party, serve with an array of dips and let guests customize their own.

Pro Tips

• Make sure to roast the hatch chilis until their skins are well blistered for the best smoky flavor.
• Warm tortillas just enough to make them flexible; overheating can make them soggy or tear easily.
• When baking, use a wire rack if you have one to let air circulate and keep the taquitos crispy all around.

Commonly Asked Questions

→ Can canned chilis replace fresh hatch chilis?

Yes, canned roasted green chilis can be used. Drain them well to prevent sogginess and maintain crispness in the rolls.

→ What’s the best method to keep taquitos crispy when reheating?

Reheat in an oven or air fryer with a light brush of oil to restore their crunch instead of using a microwave.

→ Can these rolls be frozen for later use?

Absolutely. Wrap taquitos individually in foil and freeze for up to 2 months. Bake directly from frozen at 400°F for 15-20 minutes.

→ Which cheeses complement this filling best?

Cheddar and Monterey Jack cheese blend well to add creaminess, while pepper jack can add a spicy kick if preferred.

→ Is baking a good alternative to frying these rolls?

Yes, baking at 400°F for 15-20 minutes produces a crispy exterior with less oil than frying, making it a lighter option.