San Diego Style Rolled Tacos
Prep time
Cook time
Total time
These taquitos, or rolled tacos, are filled with a savory blend of chicken and pepper jack, then topped with guacamole for a Southern California treat.
Recipe type: Main
Cuisine: Mexican
Serves: 5
  • 3 cups shredded cooked chicken
  • 1 clove garlic, crushed
  • ¾ cup shredded jalapeno jack cheese
  • ½ cup salsa
  • Corn tortillas
  • Olive oil
  • Shredded cheddar cheese (for garnish)
  1. Preheat oven to 400F.
  2. In a large bowl, mix together the chicken, garlic, cheese, and salsa. Set aside.
  3. Warm a stack of tortillas covered in with a damp paper towel in the microwave for about 30 seconds. The tortillas need to be hot enough to be pliable but not too hot to the touch.
  4. Spread about 2 tablespoons of the chicken mixture straight across the tortilla (as pictured above), then tightly roll up the tortilla.
  5. Please seam side down on a greased baking sheet. If necessary, secure with a toothpick.
  6. Repeat until all of the chicken mixture has been used. (I got about 15 rolled tacos out of it.)
  7. Lightly brush a little olive oil over the top of each rolled taco, and bake 15-20 minutes, or until they start to brown.
  8. Serve hot topped with plenty of guacamole and shredded cheddar.
Recipe by Webicurean at