Tiny Low-Carb Taquitos

Good things come in small packages. These taquito snacks look and smell absolutely delicious. Change up the flavor by using whatever type of cheese slice you prefer—pepper jack, for example, will give these taquitos an extra kick! 

  

Tacos.James Stefiuk. png.png

Serves: 4

Time: 26 minutes

Ingredients:

4 (1-ounce) deli slices of Cheddar cheese 

2 ounces full-fat cream cheese, softened 

1 (5-ounce) can white meat chicken, drained and shredded 

2 tablespoons finely chopped green onion, divided 

1/4 teaspoon garlic powder 

1/8 teaspoon ground black pepper 

1 large black olive, sliced 

 

Directions:

  1. Preheat oven to 360°F. Line a baking sheet with parchment paper. 

  2. Place cheese slices on the prepared baking sheet so none of them are touching. 

  3. Bake 8–10 minutes until edges start to brown. Remove from heat and set aside until cool enough to handle. 

  4. In a medium microwave-safe bowl, microwave cream cheese, chicken, 1 tablespoon green onion, garlic powder, and pepper for 1 minute. Stir to blend. 

  5. Arrange equal amounts of chicken mixture onto each cheese square, making a line from end to end down the center of each slice. Using your fingers, gently pry the edge of one cheese slice off the parchment paper and continue to roll it over the chicken mixture, making a tight tube. Repeat with remaining cheese slices. 

     

  6. Press equal amounts of sliced olive on top of each taquito as garnish. 

  7. Transfer rolls to a serving plate, sprinkle with remaining 1 tablespoon green onion, and serve warm. 

 

 

Nutrition info per serving:

Calories 193

Fat 13g 

Protein 14g 

Sodium 406mg 

Fiber 0g 

Carbohydrates 1g 

Sugar 1g 

 

Excerpted from The DIRTY, LAZY, KETO 5-Ingredient Cookbook by Stephanie Laska and William Laska. Photographs by James Stefiuk. Copyright © 2021 by Stephanie Laska and William Laska. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster, Inc. All rights reserved.

 

 

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