Print

Crispy Touchdown Taquitos Recipe with Easy Creamy Guacamole

crispy taquitos - featured image
Print Recipe

These crispy baked taquitos are stuffed with savory chicken, cheese, and black beans, then served with a creamy, tangy guacamole for the ultimate game-day snack. Quick to make and endlessly customizable, they’re perfect for parties, potlucks, or a comforting weeknight treat.

Ingredients

Scale
  • 12 corn tortillas (6-inch), warmed
  • 2 cups cooked shredded chicken (about 8 oz)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 1/2 cup canned black beans, drained and rinsed
  • 2 green onions, chopped
  • 2 tbsp chopped fresh cilantro
  • 2 tsp taco seasoning
  • Salt & pepper, to taste
  • Olive or avocado oil, for brushing
  • 2 large ripe avocados
  • 2 tbsp sour cream (or Greek yogurt or dairy-free alternative)
  • Juice of 1 lime
  • 2 tbsp minced red onion
  • 1 tbsp chopped fresh cilantro
  • Salt & pepper, to taste
  • 1 small minced jalapeño (optional)
  • Shredded lettuce (optional topping)
  • Diced tomatoes or salsa (optional topping)
  • Extra sour cream or hot sauce (optional topping)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Warm corn tortillas by wrapping them in a damp paper towel and microwaving for 30-45 seconds until pliable.
  3. In a mixing bowl, combine shredded chicken, cheese, black beans, green onions, cilantro, taco seasoning, salt, and pepper. Mix well. If dry, add a spoonful of sour cream or splash of chicken broth.
  4. Place a warm tortilla on a flat surface. Spoon about 2 tablespoons of filling along the bottom third. Roll tightly and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
  5. Lightly brush each taquito with olive or avocado oil, including the ends.
  6. Bake for 15-20 minutes, flipping halfway, until golden brown and crispy. For extra crunch, broil for 1-2 minutes at the end, watching closely.
  7. While taquitos bake, mash avocados in a bowl until smooth. Stir in sour cream, lime juice, minced red onion, cilantro, salt, pepper, and jalapeño (if using). Beat until fluffy and adjust seasoning to taste.
  8. Serve taquitos hot, garnished with extra cilantro or cheese if desired, and a generous bowl of creamy guacamole for dipping.

Notes

Warm tortillas thoroughly to prevent cracking. Don’t overfill taquitos to avoid bursting. Filling and guacamole can be made ahead. For vegetarian, swap chicken for beans or mushrooms. Air fryer option: cook at 400°F for 8-10 minutes, turning once. Store leftovers in the fridge for up to 3 days or freeze for longer storage.

Nutrition

Keywords: taquitos, game day, appetizer, Mexican, chicken taquitos, guacamole, party food, baked taquitos, easy snack, gluten-free

Find it online: https://avabake.com/crispy-touchdown-taquitos-recipe-with-easy-creamy-guacamole/