Now that the weather is cooler, I've been more motivated to cook and bake. I've also really enjoyed making lots of meals to stock my freezer for those nights that I don't want to cook. These taquitos fit the bill for either situation. They came together in almost no time at all and if you don't eat them all, you'll have some leftover to freeze for a quick meal or appetizer. The "not eating them all" was a challenge in our house!
I love taquitos and these were no exception. This vegetarian version came out perfect and really hit the spot for our Mexican cravings (which seem to strike quite often)! Once again, I used flour tortillas because that's just what we prefer but corn tortillas would work too-just make sure they are pliable before working with them.
What I think I love most about taquitos and Mexican food in general is the flexibility of the recipes. I followed this recipe almost exactly but I think they would be great with any color bell pepper-use what you have and what you like. I also think pepper jack cheese would be great in these and if you have anyone who absolutely needs their meat in your house, cooked chicken would also be a great addition.
Creamy Corn and Pepper Taquitos
2 teaspoons olive oil
1/2 yellow onion, diced
A few pinches Kosher salt
1/4 red bell pepper, finely diced
1/4 green bell pepper, finely diced
2/3 cup frozen corn
5 oz reduced fat cream cheese
1/4 cup cheddar cheese, shredded
1/4 teaspoon chili powder
1/4 teaspoon cumin
8-10 (6 inch) corn or flour tortillas
Cooking spray
Spoon 2 tablespoons of the mixture onto the center of a tortilla and roll the tortilla tightly around the mixture and put on the baking sheet, seam side down. Continue process with remaining tortillas.
Spray the taquitos lightly with cooking spray and sprinkle with some Kosher salt. Bake until the tortillas are crisp and lightly browned, about 12 minutes.
Source: Prevention RD, Life and Kitchen, originally from Mary Ellen's Cooking Creations
2 teaspoons olive oil
1/2 yellow onion, diced
A few pinches Kosher salt
1/4 red bell pepper, finely diced
1/4 green bell pepper, finely diced
2/3 cup frozen corn
5 oz reduced fat cream cheese
1/4 cup cheddar cheese, shredded
1/4 teaspoon chili powder
1/4 teaspoon cumin
8-10 (6 inch) corn or flour tortillas
Cooking spray
Kosher salt, for topping
Preheat oven to 425 F. Spray a baking sheet with cooking spray.
Heat olive oil in a small pan over medium-high heat. Add onion and saute until softened, about 3-4 minutes. Add peppers and saute an additional 3-4 minutes. Add the corn and spices and saute an additional minute.
Add the cream cheese and stir well. Add cheddar cheese and stir until melted.
Preheat oven to 425 F. Spray a baking sheet with cooking spray.
Heat olive oil in a small pan over medium-high heat. Add onion and saute until softened, about 3-4 minutes. Add peppers and saute an additional 3-4 minutes. Add the corn and spices and saute an additional minute.
Add the cream cheese and stir well. Add cheddar cheese and stir until melted.
Spoon 2 tablespoons of the mixture onto the center of a tortilla and roll the tortilla tightly around the mixture and put on the baking sheet, seam side down. Continue process with remaining tortillas.
Spray the taquitos lightly with cooking spray and sprinkle with some Kosher salt. Bake until the tortillas are crisp and lightly browned, about 12 minutes.
Source: Prevention RD, Life and Kitchen, originally from Mary Ellen's Cooking Creations
Looks like a perfect appetizer for a party or for my every day snack. :)
ReplyDeleteI've got to make this one day for a gathering or something. I love taquitos (or "flauntas" as I always knew them as) but was never sure I could bake, rather than fry, them successfully. Yours looks so good, Dawn! I'm pinning!
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