These baked taquitos quickly became a favorite at my house. They have a crunchy exterior and a flavorful filling. We have tried two different filling recipes, the one listed below using chicken (I used a rotisserie chicken) and another with some leftover pulled pork and black beans. I just made sure to use a similar volume of meat. I also see us trying a ground beef version and these could easily be made vegetarian with additional black beans and some roasted peppers.
I typically get about 15 taquitos per batch of filling, and we typically have three taquitos per meal. I have gotten into the habit of freezing half of the batch for a later meal, especially during the fall when my responsibilities at school start to add up and we need a quick weeknight meal. When freezing, place them on a baking sheet (don’t allow them to touch) and freeze them for 25-30 minutes. Then transfer them to a freezer bag. To cook them, they can go directly into the oven and bake for about 15 minutes until they crisp up and begin to turn golden brown.
The best part of this recipe is the salt on the top of the taquito, so if you try this recipe please don’t skip that step! (Unless you are on a low sodium diet, in that case there is probably enough salt in these without.)
Recipe (From Smells Like Home)
- 3 oz softened cream cheese
- 1/4 – 1/2 cup salsa
- 1 Tbsp lemon juice (the original recipe called for lime juice, but I keep lemon juice on hand and subbed it)
- 1 tsp chili powder
- 1/2 tsp cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- 1-2 Tbsp cilantro paste (or 3 Tbsp chopped cilantro)
- A handful of fresh chives, chopped
- 2 cups cooked diced chicken
- 1 cup shredded cheese (I like cheddar in this, but there are plenty of other good options)
- 12-15 flour taco shells
- Cooking spray
Preheat the oven to 425F. I line my baking sheet with tinfoil for these.
Mix everything but the taco shells, cooking spray, and salt together until incorporated and well distributed. If the filling seems too dry, add a few extra tablespoons of salsa until you reach your desired consistency.
Scoop 2-3 Tbsp of the filling mix across each flour tortilla. Line them up on the baking sheet seam-side down. Spray the tops with cooking spray and sprinkle with a pinch of salt. Bake for 15-20 minutes until they crisp up and start to turn golden. Matt likes his with extra salsa and I prefer a little sour cream!