Crispy Chicken Taquitos on the Blackstone Griddle

Golden, crunchy taquitos stuffed with juicy rotisserie chicken, melty Chihuahua cheese, and bold chile-lime flavor—no deep fryer required.

These crispy chicken taquitos are everything I love about griddle cooking: fast, flavorful, and perfectly crunchy without the mess of deep frying. The filling starts with shredded rotisserie chicken, bold Chile Margarita seasoning, and melty Chihuahua cheese, then gets rolled into warm corn tortillas and griddled until crisp and golden. Finish them with shredded lettuce, fresh pico de gallo, and a drizzle of crema for the perfect bite.

Recipe Details

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Makes: 12 taquitos
Servings: 4 servings, about 3 taquitos per person

Ingredients

Taquitos

• 3 cups shredded rotisserie chicken
• 1½ cups shredded Chihuahua cheese
• 2 tablespoons Spiceology brand- Chile Margarita seasoning ( or taco seasoning)
• 12 corn tortillas
• Oil, for the griddle

Pico de Gallo

• 3 Roma tomatoes, diced
• 1 jalapeño, minced
• Juice of 1 lime
• Salt, to taste

Toppings

• Crema, for drizzling
• Shredded iceberg lettuce
• Extra pico de gallo

Instructions

1. Make the pico de gallo by stirring together the diced tomatoes, minced jalapeño, lime juice, and salt. Refrigerate until ready to serve.
2. Heat the Blackstone griddle to medium heat. Add the shredded chicken and Chile Margarita seasoning, then cook for 1 to 2 minutes, stirring until the chicken is warmed and coated.
3. Top the chicken with shredded Chihuahua cheese, cover with a melting dome, and cook until the cheese melts. Mix the chicken and cheese together, then remove the filling from the griddle.
4. Warm the corn tortillas on the griddle for 30 to 45 seconds, just until flexible.
5. Fill each tortilla with about 2 tablespoons of the chicken mixture. Roll tightly and lightly oil the outside of each taquito.
6. Reduce the griddle to medium-low, about 350°F to 375°F. Add a generous amount of oil to the griddle, then place the taquitos seam-side down and press gently for 30 seconds to help seal them.
7. Cook for 6 to 8 minutes total, turning as needed, until the taquitos are evenly golden, crunchy, and crisp.
8. Top with crema, shredded iceberg lettuce, and pico de gallo. Serve immediately and enjoy.

Recipe Tips

• Warm the tortillas first: Corn tortillas can crack if they are rolled cold, so give them a quick warm-up before filling.
• Start seam-side down: Pressing the seam gently into the hot griddle helps the taquitos stay rolled while they crisp.
• Use enough oil: You are not deep frying, but a good slick of oil helps the tortillas turn evenly golden and crunchy.
• Serve right away: Taquitos are best hot off the griddle while the cheese is melty and the shells are crisp.

Serving Ideas

Pile the taquitos high on a platter and let everyone add their own crema, lettuce, and pico de gallo. They are perfect for game day, taco night, after-school snacks, or an easy weeknight dinner with rice, beans, chips, salsa, and guacamole on the side.

Storage and Reheating

Store leftover taquitos without toppings in an airtight container in the refrigerator for up to 3 days. Reheat them on the griddle, in a skillet, or in an air fryer until hot and crisp again. Add crema, lettuce, and pico de gallo after reheating.