What’s crunchy on the outside with bold flavors and oozing cheese on the inside? Spicy Ale Chicken Taquitos with Upside Dawn Athletic Brew Co. beer! That’s what! These Spicy Ale Chicken Taquitos are like Pixar movies, they not only appeal to kids but adults love them too. What’s not to love about finger food filled with flavor and textures?? This recipe is great for using up leftovers as well as perfect for freezer-friendly make-ahead batch cooking. There is so much about it to love and once you make them once, you’ll understand!
The grocery list.
- SPICY ALE PULLED CHICKEN — Look for a fun way to use up leftovers? Or maybe you want to make this chicken juuuuust to fold it into taquitos, you do you!
- Cream cheese– the real secret to luscious center is the cream cheese.
- Sharp cheddar cheese– Sharp cheddar is our house-favorite but pepper jack or mild cheddar would be a great sub here too.
- Sour cream (plus more for serving) — It goes inside the taquito and also amazing for an extra dipping sauce.
- Green onions, chopped (plus more for serving) — a great pop of crunch and flavor come from this small little bits of green.
- Flour tortillas (or corn, CAUTION: they break as they bake) — flour holds up the best BUT if you cannot handle the flour/glutens and need to substitute for corn. Microwave the corn tortillas before you fill them to make them soft and pliable and then rub them with olive oil before you bake them.
- Jalapeño– we love the spice but you can omit this if you hand handle the extra heat!
The preparation.
- Prep the inside mixture by combining the chicken, spicy ale sauce, cream cheese, cheddar cheese, sour cream and green onions. Fill each tortilla with 3-4 tablespoons of the mixture to the center of the tortilla and roll tight. Place the rolled tortillas seam-side down on a lightly greased backing sheet. Once all the tortillas are rolled and spaced evenly throughout the baking sheet, leaving room between each to allow airflow around the taquitos, place the baking sheet in the preheated oven on a rack in the center.
- Bake at 425°F for 15 minutes or until the taquitos are golden and the cheese is melting and slightly oozing out the ends.
- Remove from the oven and cool for 5 minutes before serving with slices jalapeños, green onions and extra sour cream for dipping. It’s that easy!
Athletic Brew Beer is not just for sipping.
Don’t get me wrong, this is quickly becoming a favorite in our house. Finish up a long workout, grab a cold Athletic Brew. Get home from a long day of work or yard-work, grab a cold Athletic Brew. Watching the big game with friends, grab a cold Athletic Brew. Hitting the beach to dig your toes in the sand, grab a cold Athletic Brew. Can you picture it yet? These Athletic Brews are great for sipping but they are also killing it in the kitchen!
Freezer-friendly meal prep.
I have made these countless times just to stock up the freezer. Bake them ass directed and then let them cool completely. Once they are cooled, store them in either a ziplock bag or an airtight container. When you’re ready to grub down, preheat the oven to 375°F. Lay the frozen taquitos on a baking sheet and bake until fully reheated, about 15 minutes.
Looking for more recipes using Athletic Brew Co. Beer?
Here are a few to try:
CERVEZA ATLETICA FRENCH ONION RAMEN
Lastly, if you make this Spicy Ale Chicken Taquitos recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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Ingredients
- 2 cups SPICY ALE PULLED CHICKEN + 1/4 cup Spicy Ale Sauce (from the recipe)
- 4 oz cream cheese, room temperature
- 4 oz sharp cheddar cheese, cubed
- 2 tablespoons sour cream (plus more for serving)
- 2 tablespoons green onions, chopped (plus more for serving)
- 10-12 flour tortillas (or corn, CAUTION: they break as they bake)
- 1 jalapeno, sliced
Instructions
- Preheat the oven to 425°F.
- In a medium bowl mix the chicken, spicy ale sauce, cream cheese, cheddar cheese, sour cream and green onions.
- Working one tortilla at a time, add 3-4 tablespoons of the mixture to the center of the tortilla and roll tight. Place the rolled tortilla seam-side down on a lightly greased backing sheet. (You can either spray it lightly with cooking spray or drizzle 1 tablespoon of EVOO and spread it out with your hands to coat).
- Once all the tortillas are rolled and spaced evenly throughout the baking sheet, leaving room between each to allow airflow around the taquitos, place the baking sheet in the preheated oven on a rack in the center.
- Bake for 15 minutes or until the taquitos are golden and the cheese is melting and slightly oozing out the ends.
- Remove from the oven and cool for 5 minutes before serving with slices jalapeños, green onions and extra sour cream for dipping.
Notes
Nutrition Information: Serves 4 (3 taquitos each) / cals / g F / g C / g P
Ingredients
- 2 cups SPICY ALE PULLED CHICKEN + 1/4 cup Spicy Ale Sauce (from the recipe)
- 4 oz cream cheese, room temperature
- 4 oz sharp cheddar cheese, cubed
- 2 tablespoons sour cream (plus more for serving)
- 2 tablespoons green onions, chopped (plus more for serving)
- 10-12 flour tortillas (or corn, CAUTION: they break as they bake)
- 1 jalapeno, sliced
Instructions
- Preheat the oven to 425°F.
- In a medium bowl mix the chicken, spicy ale sauce, cream cheese, cheddar cheese, sour cream and green onions.
- Working one tortilla at a time, add 3-4 tablespoons of the mixture to the center of the tortilla and roll tight. Place the rolled tortilla seam-side down on a lightly greased backing sheet. (You can either spray it lightly with cooking spray or drizzle 1 tablespoon of EVOO and spread it out with your hands to coat).
- Once all the tortillas are rolled and spaced evenly throughout the baking sheet, leaving room between each to allow airflow around the taquitos, place the baking sheet in the preheated oven on a rack in the center.
- Bake for 15 minutes or until the taquitos are golden and the cheese is melting and slightly oozing out the ends.
- Remove from the oven and cool for 5 minutes before serving with slices jalapeños, green onions and extra sour cream for dipping.
Notes
Nutrition Information: Serves 4 (3 taquitos each) / cals / g F / g C / g P
7 comments
Awesome! 🙂 looks so delicious. How would you substitute the spicy ingredients for kids?
You can reduce the amount of chipotle or omit altogether!
I made this tonight! Consensus from the whole family is “thank Sammi for the recipe and make this again!”
Sonja– I love that your family loved it!! -sammy
Loved the Taquitos, Sammy..Amazing Recipe!
That spicy ale sauce was amazing, going to use that as a staple moving forward!
Kevin! so pumped to hear this!
Do you happen to have the nutrition info? For some reason it doesn’t show it