Crispy, cheesy, and just the right amount of spicy—these Jalapeño Popper Chicken Flautas are going to be a family favorite!
They have all the flavors of a classic jalapeño popper (cream cheese, shredded cheese, jalapeños) wrapped up in a crunchy tortilla with seasoned chicken.
Perfect for dinner, game night, or a fun appetizer! Kids love the crispy shell, and you can adjust the spice level by using fewer jalapeños or even swapping them out for mild green chilies.
What You’ll Need
Ingredients:
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- 1 cup shredded Mexican blend cheese
- 2 jalapeños, finely diced (remove seeds for less spice)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt & pepper to taste
- 8 small flour tortillas
- 1 cup vegetable oil (for frying)
Pro Tips
✔ Control the spice! Want it milder? Use just one jalapeño or swap for mild green chilies.
✔ Make it crispy! Fry until golden brown for the ultimate crunch—don’t rush the frying process.
✔ Seal them right! If your tortillas don’t stay closed, secure them with a toothpick while frying.
✔ Air fryer option! Brush with oil and air fry at 400°F for 8-10 minutes, flipping halfway.
✔ Let them cool slightly. The filling will be HOT—give them a minute before digging in!
Tools You’ll Need
- Large mixing bowl
- Spoon or spatula
- Cutting board & knife
- Frying pan
- Tongs
- Paper towels
Substitutions & Variations
- Swap flour tortillas for corn tortillas for a more traditional texture.
- Use rotisserie chicken to save time.
- Swap Mexican blend cheese for cheddar, pepper jack, or Monterey Jack.
- Bake instead of frying: 425°F for 15-20 minutes, flipping halfway.
Make-Ahead Tips
- Prepare the filling in advance! Store in the fridge for up to 2 days.
- Roll the flautas ahead of time and refrigerate for a few hours before frying.
How to Make Jalapeño Popper Chicken Flautas
Step 1: Mix the Filling
In a large bowl, mix together the shredded chicken, softened cream cheese, shredded Mexican cheese, diced jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper until fully combined.
Step 2: Fill & Roll the Flautas
Spoon 2-3 tablespoons of the filling onto the lower third of a small flour tortilla. Roll it tightly and place it seam-side down.
Step 3: Heat the Oil
In a frying pan, heat 1 cup of vegetable oil over medium heat until hot (about 350°F).
Step 4: Fry the Flautas
Carefully place the rolled tortillas seam-side down into the hot oil. Fry for 2-3 minutes per side, until golden brown and crispy. Remove with tongs and place on a paper towel-lined plate.
Step 5: Serve & Enjoy!
Let the flautas cool slightly before serving. Serve with sour cream, salsa, or guacamole for dipping!
Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 375°F for 10 minutes or air fryer at 380°F for 5 minutes to keep them crispy.
- Freeze before frying! Wrap tightly and freeze for up to 2 months—just fry from frozen, adding a couple of extra minutes.
Final Thoughts
These Jalapeño Popper Chicken Flautas are crispy, cheesy, and packed with flavor—perfect for an easy dinner or snack! Give them a try and let me know in the comments how they turned out. Did you tweak the spice level? Try a different cheese? I’d love to hear your version! Happy cooking! 🎉