Taquito Nacho Party Platter

• 12 small flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup cooked and shredded chicken
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 can (15 oz) refried beans
• 1 cup nacho cheese sauce
• 6 cups tortilla chips
• 1/2 cup diced jalapeños (optional)
• 1/2 cup sour cream
• 1/2 cup salsa

Steps

1. 1 Preheat oven to 375°F.
2. 2 Mix shredded chicken with 1/2 cup of each cheese. Spoon a line down the center of each tortilla.
3. 3 Roll up each tortilla tightly, secure with a toothpick if needed.
4. 4 Place taquitos seam-side down on a baking sheet. Bake for 15-20 minutes until golden.
5. 5 While taquitos bake, spread refried beans over tortilla chips on a large platter.
6. 6 Drizzle nacho cheese sauce over the chips.
7. 7 Once taquitos are done, arrange them on top of the nachos.
8. 8 Sprinkle remaining cheese, diced tomatoes, cilantro, and jalapeños over the top.
9. 9 Return to oven for 5 minutes, or until cheese is melted.
10. 10 Serve with sour cream and salsa on the side.

Equipment

• Baking sheet
• Oven

Variations

• Add black beans or corn to the taquito filling for extra texture.
• Substitute ground beef for chicken for a different flavor.

Substitutions

• Use corn tortillas for a gluten-free option.
• Swap out cheddar for pepper jack for a spicier kick.

Pairings

• Guacamole
• Salsa
• Mexican rice

Nutrition

Tips

• For extra crispiness, brush taquitos with a bit of oil before baking.
• Prepare taquitos up to a day ahead and store in the fridge before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: Freeze unbaked taquitos for up to 3 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a side of guacamole for extra freshness.
• Pair with your favorite Mexican beers or margaritas.

FAQ