Standing them up is the whole secret
Taquitos laid flat in a container steam each other soft in about fifteen minutes. Stand them on end in a tall quart deli container and they are still crunchy twenty-five minutes later.
Warm the corn tortillas thirty seconds under a damp towel in the microwave first or they crack the second you try to roll one. Seam side down on the sheet pan, 425°F, about eighteen minutes.
Salsa stays in a sealed cup in the cup holder until the car is parked. A dip cup handed to a kid at forty miles an hour is a decision you make once.
Ingredients
The batch makes about 12 taquitos. Plan on about 35 minutes.
- 2 cups cooked chicken, shredded
- 4 oz cream cheese, softened
- 1 cup shredded Mexican cheese blend
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 12 small corn or flour tortillas
- 2 tablespoons oil, for brushing
How to Make It
- Heat the oven to 425F and line a baking sheet with parchment.
- Mix the chicken, cream cheese, shredded cheese, cumin, chili powder, and salt until well combined.
- Warm the tortillas briefly so they roll without cracking, about 20 seconds in the microwave under a damp towel.
- Spoon a line of filling onto each tortilla and roll it up tight, then set it seam side down on the sheet.
- Brush the tops with oil and bake 15 to 18 minutes until golden and crisp. Cool before packing.
Pack It Cold and Tidy
Chicken and cheese fillings need to stay cold once the taquitos cool, so pack them on ice for the drive.
- Cool the taquitos fully, then pack them against two ice packs
- Keep cold food at 40F or below, and do not leave it out longer than 2 hours
- They taste great at room temp, so just eat within that 2-hour window
What Stays Crisp (and What Gets Soggy)
These bake up crunchy; a little care keeps them that way in the car.
- Cool them on a rack, not stacked, so trapped steam does not soften them
- Pack the salsa or guacamole in a sealed cup, never poured over
- Stand them upright in a container so they do not get crushed
- Serve with: salsa for dipping, a side of corn
Parent Tip
Bake these the morning of; they crisp best fresh and travel well once fully cooled.
Make it fit tonight
Small changes that make this one fit your night
Mashed black beans in the filling
They bind the chicken so less of it falls out the ends while baking.
Seasoned ground beef
Cheaper than chicken and it is the filling most kids already know.
No chili powder at all
Chicken, cheese, and a little cumin is enough for the plain-food kid.
Corn tortillas, not flour
They bake up genuinely crisp, and flour ones just go chewy and pale.
A small can of green chiles
Drain them well so the filling does not make the tortilla soggy before baking.
Plan the next step
Plan the on-the-road nights
Use the planner to mark the evenings where dinner has to happen between two stops.