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Baked Cheesy Cuban Chicken Taquitos: Oregano and cumin-seasoned chicken is cooked with onions and peppers and rolled up into corn tortillas. The taquitos are baked on a sheet pan until crispy and topped with sauce and melty Swiss cheese! Serve with avocado (of course), lime, and my quick pineapple salsa. This is a delicious twist on a Mexican favorite with a bit of Cuban flavor!
I’m sure I’ll get some comments about calling these taquitos Cuban, but I drew inspiration from the spices and flavors often used in Cuban cooking. No matter what we call them, what really matters is how delicious they are, and trust me, these are YUMMY!
In the last Half Baked Harvest cookbook, Quick and Cozy, I shared my family’s recipe for double-baked taquitos. They’re delicious. They’re the best of both worlds, crispy like a taquito, but cheesy like an enchilada!
Inspired by that recipe, I wanted to give this version a Cuban twist, so I incorporated some Cuban spices and flavors: oregano, ground cumin, peppers, pineapple, and, of course, lots of citrus in the form of lime juice. Oh, and sea salt!
For an extra boost, try adding black beans to the chicken mix—it would be delicious!
Here are the details
Ingredients
- ground chicken
- yellow onion
- poblano or bell peppers
- garlic
- dried oregano
- cumin and cayenne pepper
- red enchilada sauce
- corn tortillas
- olive oil
- melty Swiss cheese
- pepper jack cheese
- avocados
- plain Greek yogurt
Ingredients – for the pineapple salsa
- cubed pineapple
- jalapeño
- cilantro
- fresh lime juice
- sea salt
Special Tools
You need a skillet and a sheet pan for this recipe.
Steps
Step 1: cook the chicken
Using a large skillet, cook the chicken with the onions and pepper. You want the meat to brown and get cooked.
Season everything with chopped garlic, dried oregano, cumin, cayenne, salt, and pepper. When the chicken is finished cooking, mix in a handful of pepperoncini. You could also add chopped pickles.
And if you wanted to add black beans, add them now!
Step 2: roll the taquitos and bake
Warm the corn tortillas, then roll the ground chicken up and place the taquitos on a baking sheet greased with oil.
Now bake until crispy!
Step 3: add the cheeses
Once the taquitos are crispy, pour over red tomato-based enchilada sauce. Then, cover with a blend of melty Swiss and pepper jack cheese.
Bake again until the cheese is super melty!
Step 4: the pineapple salsa
The salsa is simply a mix of pineapple, jalapeño, cilantro, and lime juice! It might just be one of my very favorite salsas. I love the combination of pineapple with the spicy jalapeño and cilantro—so yummy!
Step 5: serving
Top the pan of taquitos with avocado, Greek yogurt, and pineapple salsa. I usually add extra lime juice and cilantro too!
Looking for more simple spring recipes? Here are a few favorites:
Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce
Slow Cooker Braised Hawaiian Pineapple Chicken Tacos
Cilantro Lime Salmon with Mango Salsa
Bang Bang Shrimp Tacos with Fried Avocado
Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema
Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema.
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Healthier Homemade Crunchwrap Supreme
Lastly, if you make these Baked Cheesy Cuban Chicken Taquitos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Baked Cheesy Cuban Chicken Taquitos
Servings: 6
Calories Per Serving: 515 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound ground chicken
- 1 yellow onion, chopped
- 1 poblano or green bell pepper, chopped
- 4 cloves garlic, chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper, use more or less to taste
- salt and black pepper
- 2 tablespoons chopped pepperoncini
- 2 cups red enchilada sauce
- 16 (6-inch) corn tortillas, warmed
- olive oil for coating
- 2 cups shredded Swiss cheese
- 1 cup shredded pepper jack cheese
- 2 avocados chopped or sliced
- Greek yogurt, limes, and sea salt, for serving
Pineapple Salsa
- 1 jalapeño, seeded if desired, and chopped
- 2 cups diced pineapple
- 1/2 cup cilantro chopped
- 1/4 cup lime juice
Instructions
- 1. Preheat the oven to 425°F.2. Cook the ground chicken in a skillet set over medium-high heat. Add the onions and peppers. Break up the meat as you go, about 5 minutes, until cooked throughout.3. Add the garlic, oregano, cumin, cayenne, salt, pepper, and 1/2 cup water. Cook for 5 minutes, until fragrant. Mix in the pepperoncini. Remove from the heat.4. Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable. Place the tortillas on a baking sheet and rub with olive oil on one side. Spoon 2 tablespoons of chicken down the center of each tortilla. Roll up and arrange seam-side down on the baking sheet5. Bake for 10 minutes, until crispy. Pour the enchilada sauce over the crispy taquitos. Scatter the cheese all over. Bake for another 10 minutes, until the cheese is melted and bubbling.6. To make the salsa, combine all ingredients in a bowl. 7. Top with avocado, yogurt, and salsa.
This post was originally published on March 31, 2025
I am allergic to pineapple. Do you have a substitute suggestion?
Hi Lydia,
Mango would also be a nice option! Please let me know if you have any other questions! xx
My family loved this recipe, especially the pineapple salsa.
I ended up using flour tortillas because my corn ones kept splitting- not sure what I did wrong, but they cane out great anyway.
Hi Sandy,
Amazing! Thank you so much for making this dish and sharing your feedback! So glad it turned out well for you! xx
I found out I don’t really like corn tortillas and the rest of the taquito seasonings didn’t compensate for that. The pineapple salsa was good. I would make it again but for a more flavorful taco or quesadilla.
Hi Marilyn,
Thanks for trying this recipe and sharing your feedback, sorry to hear it wasn’t a favorite!
Fantastic! I would have never thought to add Swiss on my own. So glad I tired this recipe. Even my somewhat picky teenagers really enjoyed the Swiss, pepper jack, and pineapple salsa combo. Another great one- thank you!!
Hey there,
Fantastic!! I am so glad to hear this recipe was a winner, thanks for making it and your comment! x
I like Swiss cheese, but I think I will use another cheese next time – I didn’t like the mix of pineapple with Swiss. Perhaps I’ll use feta next time.
Hi Michelle,
Thanks so much for giving this recipe a try! So sorry to hear you did not enjoy the Swiss cheese. Let me know if you make them again:) xx
Great recipe – loved the flavor combinations! There’s nothing a good taquito can’t cure! 🙂
Hey Alice,
Awesome!! Thanks a bunch for trying these taquitos, love to hear they were enjoyed! xx
I had high hopes for this, but the flavors did not go well together at all. 🙁
Hi Jenny,
So sorry to hear the flavors were not enjoyed here, thanks for giving it a try! xx
Made this tonight for family and friends! Delicious! Everyone loved it, including me. Thanks for another wonderful dish!
Hey Kelly,
Fantastic!! I am so glad to hear this recipe was a winner, thanks for making it and your comment! x
what would you suggest other than yogurt?
Hi Melissa,
Sour cream is a great option to use:) Please let me know if you have any other questions! xx
are sea salt and pineapple… particularly Cuban?
Hi Anna,
The recipe is simply Cuban inspired:) Let me know if you give it a try! xx
They were so dry on the outside but greasy, soggy and fell apart in the middle. I followed the recipe exactly, but unfortunately they didn’t turn out as I had hoped.
Hi Sam,
Very sorry to hear this. If there is anything that I can help with, please let me know! xx
What is the difference between rolled tacos & taquitos? Thank you!!
Hi Molly,
They are the same thing:) I hope you love this recipe, please let me know if you give it a try! xx
We don’t enjoy Swiss cheese, unfortunately. This was too much Swiss for us.
Hey Patty,
Sorry to hear this recipe was not enjoyed, thanks for giving it a try! xx
Hi Patty! Have you considered using a cheese you and your family enjoy?
Hi Cassandra, we won’t be making this again. Too much Swiss cheese that my family doesn’t enjoy.
Most people don’t stubbornly cook something they know they don’t like only to complain about it and give someone else a 1-star review, based on their own choice. (???)
The recipe was terrific as is. Thanks, Tieghan!
Which side does the olive oil get rubbed on? The inside where the chicken mixture is placed or on the outside of the tortilla that is wrapped around the chicken mixture?
Hey Alison,
I like to rub the outside with olive oil, it helps to prevent the tortillas from breaking. I hope this helps! Please let me know if you have any other questions! xx