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Chicken Crispitos
Sana Yousaf

Chicken Crispitos Recipe

Crispy, Tex-Mex chicken crispitos filled with seasoned shredded chicken and melty cheese, rolled in tortillas and fried, baked, or air-fried to golden perfection. Perfect for quick dinners or nostalgic recreations of school lunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10
Course: Appetizer, Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 10 small flour tortillas 6-inch, or corn tortillas for gluten-free
  • 2½ cups cooked shredded chicken (rotisserie or boiled chicken breasts)
  • 1¼ cups shredded cheddar cheese or cheddar-Monterey Jack blend
  • ½ cup salsa mild or spicy, depending on preference
  • 4 oz cream cheese softened (optional for creamier filling)
  • 1 tbsp taco seasoning or mix of cumin, chili powder, garlic powder
  • ¼ cup diced onion optional
  • ¼ cup diced green chilies optional
  • Vegetable oil for frying or cooking spray for baking/air frying
For Serving:
  • Sour cream guacamole, salsa con queso, shredded lettuce

Method
 

  1. Prepare the Filling: In a medium bowl, mix shredded chicken, salsa, cream cheese, taco seasoning, diced onion, and green chilies (if using). Stir in 1 cup of shredded cheese.
  2. Warm the Tortillas: Microwave tortillas for 15-20 seconds to make them pliable.
  3. Assemble: Place 2-3 tbsp of filling in a line across the center of each tortilla. Sprinkle a pinch of remaining cheese on top.
  4. Roll: Fold the sides of the tortilla inward, then roll tightly from the bottom to form a cigar shape. Place seam-side down or secure with a toothpick.
Cook:
  1. Fry: Heat ½ inch of vegetable oil in a skillet to 350°F. Fry crispitos seam-side down for 2-3 minutes per side until golden. Drain on paper towels.
  2. Bake (Optional): Preheat oven to 400°F. Place crispitos on a parchment-lined baking sheet, brush with oil, and bake for 15-20 minutes, flipping halfway.
  3. Air Fry (Optional): Spray crispitos with cooking spray, place in air fryer basket, and cook at 400°F for 8-10 minutes, flipping halfway.
  4. Serve: Serve hot with sour cream, guacamole, salsa con queso, and shredded lettuce.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in oven or air fryer to restore crispiness.
  • Freezing: Assemble crispitos, freeze on a baking sheet, then store in a freezer-safe bag for up to 3 months. Bake or air fry from frozen.
  • Substitutions: Use ground chicken, pepper jack cheese, or queso sauce for variations.
  • Spicy Kick: Add jalapeños or cayenne to the filling for heat.
  • Kid-Friendly: Use mild salsa and reduce spices for a gentler flavor.

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