When comfort food meets bold Caribbean flair, you get Baked Cheesy Cuban Chicken Taquitos — a crave-worthy mashup that’s crispy, cheesy, spicy, and tropical all in one. If you’re tired of bland dinners or uninspired party snacks, this recipe brings the heat and the sweet with minimal effort. Think melty cheese, seasoned chicken, crispy tortillas, and a zesty pineapple salsa that punches up every bite. Whether you’re cooking for family night or serving a crowd, these taquitos will steal the spotlight. Looking for inspiration? Try this twist on tradition with a Cuban kick.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Minimal prep and oven-baked for hands-free cooking.
- Flavor Explosion – A unique combo of spicy chicken, creamy cheese, and sweet salsa.
- Party-Perfect – Ideal for game days, casual dinners, or potlucks.
- Crowd-Pleaser – Even picky eaters can’t resist cheesy, crispy taquitos.
- Comfort With a Twist – Cozy yet refreshing, thanks to the tropical pineapple salsa.
- Unique Technique – Layered flavors, double baking for extra melt, and a Cuban-inspired flavor base make these stand out.
This isn’t your average taquito recipe. It hits every note — spicy, sweet, creamy, crunchy — and is totally customizable to suit your heat tolerance or dietary needs. Plus, who doesn’t love food that’s fun to eat and even more fun to share?
Ingredients Needed
For the Chicken Filling:
- Ground chicken – Lean protein base with a mild flavor that takes on spices well.
- Yellow onion, diced – For aromatic sweetness.
- Poblano or bell peppers, chopped – Adds color, texture, and mild heat.
- Fresh garlic, minced – Boosts depth and savoriness.
- Dried oregano, cumin, and cayenne pepper – Classic Cuban-style seasoning.
- Salt and black pepper – Essential for seasoning balance.
- Chopped pepperoncini or pickles (optional) – For a tangy twist.
- Optional: Black beans – For added fiber and texture.
For the Taquitos:
- Corn tortillas – Flexible and bake beautifully to a crispy finish.
- Olive oil (for brushing or spraying) – Helps crisp the tortillas in the oven.
- Red enchilada sauce – Tomato-based and slightly spicy for layering flavor.
- Swiss cheese, shredded – Melty and mild, perfect with Cuban flavors.
- Pepper jack cheese, shredded – Adds a kick and gooey texture.
Toppings:
- Avocados, sliced or diced – Creamy and cools down the heat.
- Plain Greek yogurt – A lighter, tangy sub for sour cream.
For the Pineapple Salsa:
- Pineapple, cubed – Juicy and sweet, balances the savory chicken.
- Jalapeño, minced – Optional but recommended for heat.
- Fresh cilantro, chopped – Adds brightness and aroma.
- Fresh lime juice – Sharpens flavors and ties it all together.
- Sea salt – Enhances all the natural tastes in the salsa.
H2: How to Make Baked Cheesy Cuban Chicken Taquitos
Step 1 – Sauté the Chicken Mixture
Heat a large skillet over medium heat with a drizzle of olive oil. Add ground chicken, onions, and chopped peppers. Cook until the chicken browns and the onions soften — about 7–8 minutes. Stir in minced garlic, dried oregano, cumin, cayenne, salt, and pepper. Cook 2 more minutes to let the spices bloom.
Optional: Mix in chopped pepperoncini or pickles now for tang. Want more protein and fiber? Toss in a handful of black beans.
Why this matters: Browning the meat builds flavor, while sautéing the spices intensifies their aroma.
Step 2 – Roll the Taquitos
Warm corn tortillas in the microwave or on a skillet to make them pliable. Spoon a generous portion of the chicken mixture onto each tortilla, then roll tightly.
Place seam-side down on a greased baking sheet. Lightly brush or spray the tops with olive oil.
Bake at 425°F (218°C) for 15–20 minutes until golden and crisp.
Step 3 – Smother with Sauce & Cheese
Remove the baked taquitos and pour enchilada sauce over them. Layer shredded Swiss and pepper jack cheese evenly over the top.
Return to the oven and bake for another 8–10 minutes, or until the cheese is bubbly and melted.
Step 4 – Make the Pineapple Salsa
While the taquitos are baking again, combine cubed pineapple, jalapeño, cilantro, lime juice, and a pinch of sea salt in a small bowl. Mix well and let sit for a few minutes to meld flavors.
Pro Tip: This salsa can be made in advance and refrigerated for up to a day.
Step 5 – Finish & Serve
Top the hot, cheesy taquitos with fresh avocado slices, a dollop of Greek yogurt, and generous spoonfuls of pineapple salsa. Add extra lime juice or cilantro for a fresh finish.
Serve immediately while hot and crispy!
Serving and Storage Tips
Serving Suggestions:
- Serve with extra lime wedges, hot sauce, or a creamy cilantro-lime dip.
- Garnish with shredded lettuce or diced tomatoes for added freshness.
- Store leftover taquitos in an airtight container in the fridge for up to 3 days.
- Keep pineapple salsa separate to prevent sogginess.
Reheating:
- Reheat taquitos in the oven at 350°F for 8–10 minutes to restore crispiness.
- Avoid the microwave for best texture.
Helpful Notes
- Don’t skip warming the tortillas — cold ones crack easily.
- Double-baking with cheese adds richness and prevents dry taquitos.
- Make it spicy or mild — adjust jalapeño and cayenne to taste.
- Make ahead tip: Cook the chicken filling a day ahead for faster prep.
- Tortilla alternatives: Flour tortillas can be used but won’t crisp the same.
Baked Cheesy Cuban Chicken Taquitos
Ingredients
Method
- Heat skillet over medium, add olive oil, the ground chicken, onion and peppers. Cook 7–8 min until chicken is browned and onions are soft.
- Stir in garlic, oregano, cumin, cayenne, salt and pepper; cook 2 more min. Optional: mix in pepperoncini/pickles and black beans.
- Warm corn tortillas. Spoon chicken mixture into each, roll tightly, and place seam‑side down on greased baking sheet. Brush tops with olive oil.
- Bake at 218 °C (425 °F) for 15–20 min until golden and crisp.
- Remove from oven; pour enchilada sauce over taquitos and sprinkle with Swiss and pepper jack cheese.
- Return to oven and bake 8–10 min more until cheese is bubbly and melted.
- While baking, combine pineapple, jalapeño, cilantro, lime juice and salt in a bowl. Let flavors meld.
- Top hot taquitos with avocado slices, a dollop of Greek yogurt and generous pineapple salsa. Serve immediately.
Notes
Conclusion
Baked Cheesy Cuban Chicken Taquitos are everything you want in a weeknight meal or party dish — bold, easy, cheesy, and wildly satisfying. The Cuban-inspired chicken filling brings warmth, the double-cheese finish adds indulgence, and the pineapple salsa keeps it fresh and bright.
Tried this recipe? Leave a star rating and comment below! We’d love to hear your twist on it — did you add beans, jalapeños, or a new salsa? Don’t forget to share your creation on Pinterest or tag us on Facebook!
Frequently Asked Questions (FAQ)
Can I use flour tortillas instead of corn?
Yes, but they may not crisp as well. To help, brush with olive oil and bake a few extra minutes.
How do I make this recipe gluten-free?
Ensure your corn tortillas and enchilada sauce are labeled gluten-free. Everything else is naturally GF.
Can I freeze these taquitos?
Yes! Roll and freeze before baking. Bake from frozen at 375°F for 25–30 minutes.
Can I use shredded chicken instead of ground?
Definitely. Shredded rotisserie chicken works great and cuts down cook time.
What if I don’t have pepperoncini?
Swap with chopped pickles or skip entirely — the recipe still delivers bold flavor.