BBQ Goat Cheddar Chicken Taquitos Recipe

These BBQ & Goat Cheddar Chicken Taquitos might be my best recipe idea yet.

Crispy on the outside, gooey and flavorful inside, they pair perfectly with a creamy homemade BBQ dipping sauce. Baked instead of fried using a better-for-you approach, these taquitos still deliver that irresistible crunch and make a great appetizer, snack, or even a casual lunch or dinner.

TAQUITOS WITH A TWIST

I love anything taco-related, and these are a summer twist on my Crispy Bean and Beef Taquitos. Instead of frying, these are baked for a lighter finish without sacrificing flavor. I used shredded rotisserie chicken to keep the prep quick and the texture tender—trust me, it tastes amazing.

When combined with sautéed onion, garlic, chili powder, jalapeño, lime juice, a touch of sour cream, smoky BBQ sauce, and shredded goat cheddar, the filling becomes addictive. You might be tempted to snack on the chicken before rolling, but wait—rolled and baked, the crunchy tortilla and the tender, cheesy BBQ filling are heavenly together.

THE BEST BBQ DIPPING SAUCE

The BBQ dipping sauce is a highlight: tangy, creamy, and balanced. It’s made simply with dairy-free sour cream, lime juice, minced garlic, BBQ sauce, salt, and pepper. The result is a smooth sauce that complements each crispy bite without overwhelming the flavors.

THE TASTIEST BBQ & GOAT CHEDDAR CHICKEN TAQUITOS

These taquitos are perfect for gatherings, taco nights, or whenever you want a flavorful, satisfying bite. They’re quick to put together, protein-packed, and full of texture. Even picky eaters tend to love them—let me know how they go if you try them!

INGREDIENTS YOU’LL NEED:

For the Chicken:

Avocado oil
Small yellow onion, diced
Jalapeño, seeded and diced (divided)
Garlic cloves, minced
Chili powder
Kosher salt
Freshly ground black pepper
Finely shredded rotisserie chicken
Green onions, finely chopped
Freshly squeezed lime juice
Dairy-free sour cream (optional)
Barbecue sauce
Shredded goat cheddar cheese

To Assemble:

Avocado oil
8-inch cassava flour tortillas (or corn/flour tortillas)

For the BBQ Dipping Sauce:

Dairy-free sour cream (or regular sour cream)
Freshly squeezed lime juice
Barbecue sauce
Garlic, minced
Kosher salt and freshly ground black pepper

HOW TO MAKE BBQ & GOAT CHEDDAR CHICKEN TAQUITOS

For the Chicken:

1. In a medium skillet, heat 1 tablespoon avocado oil over medium heat. Add the diced onion and half the minced jalapeño; sauté until the onion is translucent, about 4 minutes.

2. Add the garlic, chili powder, kosher salt, and black pepper. Stir and toast the spices about one minute, then remove from heat.

3. In a medium bowl, combine the shredded chicken, green onions, lime juice, sour cream, barbecue sauce, shredded goat cheddar, and the skillet mixture. Mix until well combined and set aside.

To Assemble:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Heat about 1 teaspoon avocado oil in a skillet over medium. Warm one tortilla for 15–30 seconds per side until pliable. Quickly place it on the baking sheet, spoon about 3 tablespoons of filling down the center, roll tightly, and place seam-side down on the sheet.

3. Repeat, reheating tortillas as needed and arranging all taquitos seam-side down on the baking sheet.

4. Bake on the middle rack for 20–25 minutes, until golden and crisp on all sides. Remove and place on a paper towel-lined plate to absorb any excess oil.

For the Sauce:

While the taquitos bake, whisk the sauce: combine sour cream, lime juice, barbecue sauce, the remaining diced jalapeño, minced garlic, salt, and pepper. Chill until ready to serve.

Serve warm taquitos with the BBQ dipping sauce and enjoy.

RECIPE SUBSTITUTIONS & TIPS

Use homemade shredded chicken if you prefer to cook your own instead of rotisserie. Swap dairy-free sour cream and goat cheddar for regular versions if dairy is not an issue. Omit jalapeño for less heat and choose your favorite BBQ sauce. Cassava flour tortillas work well for gluten-free diets, but corn or flour tortillas are fine too. For a fuller meal, serve with rice, beans, or roasted vegetables.

HOW DO YOU HOLD TAQUITOS TOGETHER?

Roll tortillas as tightly as possible and place seam-side down on the baking sheet. Alternatively, hold them with a toothpick through the center while baking, removing it after cooking. A small flour-and-water paste can act as an adhesive for the edge if needed.

WHAT IS THE DIFFERENCE BETWEEN CHICKEN FLAUTAS AND CHICKEN TAQUITOS?

Flautas are usually longer and thinner, made with larger flour or corn tortillas. Taquitos are smaller and typically use corn tortillas, though you can make either with whatever tortillas you have on hand.

MORE HEALTHY, TACO-INSPIRED DISHES TO TRY

Try other taco-inspired recipes for variety and seasonal flavors.