Griddle Cheese Taquitos (Ta-Ketos)

Chef Britt makes chicken taquitos with keto-friendly ingredients! She shows you her best techniques for rolling up these little Keto delights!

Griddled Cheese Taquitos (Ta-ketos)

Makes approximately 20 taquitos


For the lime-jalapeno chicken:

For the pico de gallo:

To serve:


Begin by firing up your Le Griddle Teppanyaki Grill, or other flattop or teppanyaki-style grill over medium to medium-low heat.

Marinate your chicken by combining one cup of water with one cup of Sweetwater Spice Co. Lime-Jalapeno Fajita Bath. Fully submerge your chicken into the marinade using an 8-quart Briner Bucket, locking the lid in place, and allow to sit at room temperature (or in the fridge if preferred) for 30 minutes.

During that 30 minutes, prep your pico de gallo by combining diced onion, tomatoes, cilantro, serrano peppers with a few tablespoons of Sweetwater Spice Co. Lime-Jalapeno Fajita Bath. Make sure to taste and adjust seasonings as necessary. Thinly-slice iceberg lettuce and prep avocados.

When chicken is ready to pull out of the marinade, place the chicken on a wire rack, strain out the solids from the marinade and use them as a wet rub for your chicken before heading out to the grill.

Prep your grill with a little Duck Fat Spray over the surface and grill your chicken on the flattop grill, a few minutes on each side until the chicken reaches the necessary internal temperature of 165℉. Remove the chicken from the grill and dice it finely to prep as a filling.

Scrape the grill clean and assemble your workspace for making the griddled-cheese taquitos. This will include your cheese, diced chicken, Cattleman’s Grill 8-Second Ride Carne Asada Seasoning, a spatula or scraper, cotton gloves with nitrile gloves for hot-handling. You have to work fairly quickly to assemble, so ensure that you are prepared to do so.

Over medium-low heat (around 300℉) return a small portion of diced chicken back to the grill to warm through. Then make a long rectangular shape using the shredded cheese. Season the bubbling cheese with Cattleman’s Grill 8-Second Ride Carne Asada SeasoningThen place about a 1/4 cup of diced chicken in a line at one end of the rectangle of cheese. Once the chicken has adhered and the cheese has crisped enough, begin rolling your taquito starting at the end with the chicken. Use your spatula or scraper to loosen the cheese and gloved-hand to aid in the rolling, ensuring a tight roll.

To serve, plate taquitos with a dab of sour cream, shredded lettuce, pico de gallo, avocado slices, and lime wedges. Serve immediately.



  1. Mick
    April 5, 2020

    I love this recipe and method. I’ve struggled with the cheese – sometimes it doesn’t form a workable sheet like you experienced – I think there’s a difference between part skim, low moisture, or cheese type that I need to understand. I would love to hear your take on it in general… And then what cheese ingredient did you actually use? Thank you for all the great work you do!

    1. Britt Shoffner
      April 7, 2020

      Yes, I should have elaborated on the cheese a little more. I had a few trial runs with different cheese, and found that the standard “Mexican blend” finely shredded cheese worked best (I think I used Sargento). I think it has a perfect fat content that helps everything spread and even out, while releasing from the griddle with ease. So anything in that family of cheese could work on its own: cheddar, jack, Colby, quesadilla, etc. I would avoid low-moisture cheese or reduced-fat cheese. Too much protein, and the cheese burns very quickly, or has a tendency to stick. Finely-shredded is preferred, so keep that in mind if shred your own.


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