Name: Baked Green Chile Taquitos
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican-Inspired
Ingredients: 1 (20-ounce) can jackfruit, cored and shredded; 1 tsp extra-virgin olive oil; 2 garlic cloves, grated; 1 tsp cumin; 1 tsp coriander; Pinch of cayenne pepper; ½ tsp sea salt; Freshly ground black pepper; 1 (4-ounce) can diced green chiles, drained; 12 to 14 flour or flour+corn tortillas; ¾ cup refried beans; ½ cup jack cheese; ¼ cup chopped scallions; Extra-virgin olive oil cooking spray; Optional toppings: guacamole, pico de gallo, cilantro, serranos

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These baked green chile taquitos are my favorite way to get that perfect crispy bite without deep frying. The tortillas turn golden and crunchy in the oven, giving way to a gooey, flavorful filling of jackfruit, cheese, refried beans, and green chiles. They’re light enough for a snack but hearty enough for a meal, and I love how they’re both party-friendly and weeknight-ready.

Baked Green Chile Taquitos

Why You’ll Love This Recipe

I like how these taquitos balance comfort and freshness. The jackfruit soaks up warm spices like cumin and coriander, the cheese melts into the beans for creaminess, and the chiles bring a tangy heat. Because they’re baked, I don’t have to fuss with oil splatter, and I can make a big batch all at once. Plus, they freeze beautifully, so I can keep some ready for quick lunches or last-minute appetizers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (20-ounce) can jackfruit, cored and shredded
1 teaspoon extra-virgin olive oil
2 garlic cloves, grated
1 teaspoon cumin
1 teaspoon coriander
Pinch of cayenne pepper
½ teaspoon sea salt
Freshly ground black pepper
1 (4-ounce) can diced green chiles, drained
12 to 14 flour or flour+corn tortillas
¾ cup refried beans
½ cup jack cheese
¼ cup chopped scallions
Extra-virgin olive oil cooking spray
Optional toppings: guacamole, pico de gallo, cilantro, serranos

Directions

I preheat the oven to 400°F and line a baking sheet with parchment paper.
I toss the shredded jackfruit with olive oil, garlic, cumin, coriander, cayenne, salt, pepper, and green chiles right on the baking sheet. I spread it out and bake for 15 to 18 minutes until lightly golden brown.
On a fresh parchment-lined sheet, I warm the tortillas for 3 to 5 minutes until pliable.
I spread a strip of refried beans near the left edge of each tortilla, add some jackfruit, cheese, and scallions, then roll them tightly and place seam side down.
I spray them generously with cooking spray and bake for 20 minutes, until golden and crisp around the edges.
I serve hot with my choice of toppings.

Servings and timing

This recipe makes 12 to 14 taquitos, serving 6 to 8 people. Prep time is about 20 minutes, and cook time is about 35 minutes.

Variations

I swap jackfruit for shredded chicken when I want a meat version.
For extra spice, I add jalapeños or use pepper jack cheese.
To make them vegan, I replace the cheese with dairy-free cheese.
For a breakfast twist, I add scrambled eggs and diced potatoes to the filling.
I sometimes use only corn tortillas for a more traditional texture.

storage/reheating

I store leftover taquitos in an airtight container in the fridge for up to 4 days. To reheat, I bake them at 400°F for 8 to 10 minutes until crisp again. For freezing, I bake first, cool completely, then freeze in a single layer before storing in a freezer bag. I reheat from frozen in a 400°F oven for about 25 minutes.

FAQs

Can I use fresh jackfruit instead of canned?

Yes, but I make sure it’s unripe jackfruit for the right texture and flavor absorption.

Do I have to use refried beans?

Yes, in this recipe the beans help hold the filling together while baking.

How do I stop the tortillas from cracking?

I warm them before rolling and choose the most pliable tortillas I can find.

Can I air fry these instead of baking?

Yes, I cook them at 375°F in the air fryer for about 8 to 10 minutes, flipping halfway through.

What’s the best way to serve these at a party?

I keep them warm in the oven until serving and set out bowls of guacamole, salsa, and sour cream for dipping.

Conclusion

These baked green chile taquitos give me everything I want in a snack—crunch, creaminess, spice, and plenty of flavor—without the heaviness of frying. They’re easy to assemble, fun to customize, and perfect for making ahead. Whether I’m hosting friends or just craving something savory, these taquitos always disappear fast.