Crispy Rolled Tacos (Easy Homemade Taquitos)

Crispy Rolled Tacos, also known as taquitos, are a flavorful and crunchy handheld meal that’s packed with seasoned meat and melted cheese, all rolled up in a tortilla and fried or baked until golden brown. Whether I’m serving them as a snack, appetizer, or main dish, these taquitos are always a huge hit—easy to customize and perfect for dipping.

Why You’ll Love This Recipe

I love how these rolled tacos come together with just a few ingredients and a whole lot of flavor. They’re crispy on the outside, warm and savory on the inside, and endlessly versatile. I can fill them with beef, chicken, or beans, bake them instead of frying, and serve them with any dip I like—from guacamole to sour cream. They’re fun to make, easy to freeze, and always satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Corn or flour tortillas

• Cooked shredded chicken, ground beef, or pulled pork

• Shredded cheese (cheddar, Monterey Jack, or a blend)

• Taco seasoning or homemade spice mix

• Oil (for frying or brushing if baking)

• Optional: diced onions, jalapeños, or refried beans for filling

• Optional toppings: sour cream, guacamole, salsa, chopped cilantro

Directions

1. I warm the tortillas slightly in the microwave or on a skillet to make them more flexible.

2. In a bowl, I mix the cooked meat with shredded cheese and taco seasoning. If I’m adding extras like onions or beans, I stir them in now.

3. I spoon 2–3 tablespoons of the filling onto each tortilla, then roll it up tightly and place it seam-side down.

4. If frying, I heat oil in a skillet over medium heat and fry the taquitos for 2–3 minutes per side until golden and crisp. I drain them on paper towels.

5. If baking, I place the taquitos seam-side down on a greased baking sheet, brush them lightly with oil, and bake at 425°F for 15–20 minutes until crispy and browned.

6. I serve them hot with dipping sauces and toppings of choice.

Servings and timing

This recipe makes about 10 to 12 taquitos. It takes 15 minutes to prep and about 15–20 minutes to cook, depending on the method.

Variations

Sometimes I use black beans and corn for a vegetarian version or add cream cheese to the filling for a creamy twist. I’ve also made breakfast taquitos with scrambled eggs, sausage, and cheese. When I want to spice things up, I toss in diced jalapeños or use pepper jack cheese.

storage/reheating

I store leftover taquitos in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 375°F for about 10 minutes to keep them crispy. They also freeze well—I let them cool completely, freeze in a single layer, and reheat straight from frozen in the oven or air fryer.

FAQs

What’s the best tortilla to use?

I like using corn tortillas for a more traditional texture, but flour tortillas work well too and are easier to roll without tearing.

Can I bake these instead of frying?

Yes, I bake them often. A light brush of oil and a hot oven give them a crispy texture without the mess of frying.

How do I keep the taquitos from unrolling?

I place them seam-side down on the baking sheet or in the skillet, and sometimes I secure the edge with a toothpick while frying.

Can I make these ahead of time?

Yes, I assemble and freeze them unbaked. When I’m ready to eat, I just pop them straight into the oven or air fryer from frozen.

What should I serve with taquitos?

I love them with salsa, sour cream, or guacamole on the side. For a full meal, I serve them with rice, beans, or a fresh salad.

Conclusion

Crispy Rolled Tacos (Easy Homemade Taquitos) are a delicious and fun way to enjoy classic Mexican flavors in a handheld form. I love how customizable they are—perfect for using up leftovers, feeding a crowd, or making ahead for busy nights. Whether I bake or fry them, every bite is crunchy, cheesy, and full of flavor.

Crispy Rolled Tacos (Easy Homemade Taquitos)

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 10–12 taquitos
• Category: Main Course, Appetizer
• Method: Baking or Frying
• Cuisine: Mexican-Inspired
• Diet: Halal

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Description

Crispy Rolled Tacos, or taquitos, are tortillas filled with seasoned meat and cheese, rolled up and baked or fried until golden and crunchy—perfect for a flavorful snack, appetizer, or meal.

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Ingredients

• 10–12 corn or flour tortillas
• 2 cups cooked shredded chicken, ground beef, or pulled pork
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 tablespoon taco seasoning
• Oil (for frying or brushing if baking)
• Optional: 1/4 cup diced onions, diced jalapeños, or refried beans
• Optional toppings: sour cream, guacamole, salsa, chopped cilantro

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Instructions

1. Warm tortillas in the microwave or on a skillet until flexible.
2. In a bowl, mix cooked meat with shredded cheese, taco seasoning, and any optional filling ingredients.
3. Spoon 2–3 tablespoons of filling onto each tortilla. Roll tightly and place seam-side down.
4. To Fry: Heat oil in a skillet over medium heat. Fry taquitos 2–3 minutes per side until golden and crisp. Drain on paper towels.
5. To Bake: Place rolled taquitos on a greased baking sheet seam-side down. Brush with oil and bake at 425°F (220°C) for 15–20 minutes until crisp and golden.
6. Serve hot with desired toppings and dipping sauces.

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Notes

• Add cream cheese to the filling for a creamy twist.
• Use black beans and corn for a vegetarian version.
• Secure with a toothpick while frying to keep them from unrolling.
• Freeze assembled taquitos before baking for a make-ahead meal.
• Reheat leftovers in the oven or air fryer for best texture.

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Nutrition

• Serving Size: 1 taquito
• Calories: 180
• Sugar: 1g
• Sodium: 240mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 35mg