Cultural Cooking Series with Ariana W: Mexican

Ariana's finished cooking product.

Ariana Wilt

Ariana’s finished cooking product.

Welcome to Day 3 of our cooking series with MYP student Ariana Wilt. Today she’s sharing a Mexican dish. Have you made any of the dishes (Italian or Chinese ) planning to make any this weekend? If so, share finished products with us.

Spicy Cheesy Chicken Taquitos

This dish originated in Mexico in the 1940’s. The modern definition of a taquito as a rolled-tortilla dish was given in 1929 in a book of stories of Mexican people in the United States aimed at a youth audience, where the dish was noted as a particularly popular offering of railroad station vendors. Indio Mexican Restaurant began selling taquitos during World War II. Taquitos were among the early Mexican food items developed as a frozen food.


olive oil cooking spray
2 tablespoons olive oil
½ small red onion (peeled, finely chopped)
2 cloves garlic (peeled, finely chopped)
1 jalapeño (seeded, finely chopped)
1½ teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon cayenne
2 cups rotisserie chicken (skin removed, shredded)
1 lime (juiced)
1/3 cup cream cheese (softened)
1 cup Monterey Jack cheese (shredded)
small (6-inch, if possible) flour tortillas


Preheat the oven to 400°F. Line a baking sheet with foil and spray with olive oil cooking spray.

Place a large sauté pan over medium heat and add olive oil. Add onion and cook until tender, about 6 minutes. Add garlic and jalapeño and cook another 2 minutes. Add chili powder, cumin, cayenne and allow to toast for 1 minute. Season with salt and pepper. Remove from the stove and allow to cool completely.

In a large bowl add the cooled onion mixture, chicken, lime, cream cheese and Monterey Jack cheese and mix to combine. Season with salt and pepper.

Working with one tortilla at a time, place about 2 tablespoons of the chicken mixture at the bottom of the tortilla and roll to close. Place seam-side down on the baking sheet, spray the top with olive oil and sprinkle with sea salt. Repeat with remaining filling and tortillas.

Bake for 15 minutes until golden brown and filling is warmed through. Remove from the oven, garnish with cilantro leaves and serve with Hidden Valley® Original