Description
Crispitos are deep-fried or baked tortillas rolled with a gooey mix of seasoned chicken and melted cheese, known for their crispy bite and nostalgic roots in school cafeterias. This version lets you bring those bold flavors home — with easy customizations for baking, air frying, or freezing ahead.
Ingredients
Scale
For the Filling:
- 2 cups shredded cooked chicken (rotisserie or homemade)
- 1 cup shredded cheddar cheese
- 1 cup Monterey Jack cheese
- 2 tbsp cream cheese (optional for creaminess)
- 1 tsp taco seasoning
- ½ tsp garlic powder
- ½ tsp cumin
- Salt and black pepper to taste
For Assembly:
- 8–10 flour tortillas (soft taco size)
- Toothpicks or flour paste for sealing
- Oil for frying or cooking spray for baking
Instructions
Make Filling:
- Mix all filling ingredients in a bowl until smooth and creamy.
Warm Tortillas:
- Microwave tortillas 10–15 sec to soften for easy rolling.
Assemble Crispitos:
- Add 2–3 tbsp of filling to each tortilla. Roll tightly.
Seal & Freeze (optional):
- Use toothpicks or flour-water paste to seal edges. Freeze 15–20 minutes for easier frying.
Cook:
- Fry: Heat oil to 350°F. Fry each side 2–3 min until golden.
- Bake: Brush with oil, bake at 400°F for 15–20 min, flip halfway.
- Air Fry: Spray with oil, air fry at 380°F for 8–10 min, flipping once.
Serve:
- Let rest 2–3 minutes before slicing or dipping.
Notes
- Use leftover rotisserie chicken for extra flavor.
- Keep warm in oven at 200°F while prepping batches.
- Freeze uncooked crispitos for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crispito
- Calories: 260kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg