Bipartisan Baked Taquitos

baked-taquitos

When some members of the household lean towards cheeseburgers and ketchup while others campaign for frijoles y salsa, dinner can become a divisive issue. Finding middle ground is a challenge, and more often than not, someone’s dinner dreams are dashed. But because we have to live with each other, we must come together at the table. I propose Baked Cheeseburger Taquitos! Uniquely American fusion fare that can be made ahead and/or eaten on the go. Or quickly roll up some other favorites (shown above): Baked Chicken Taquitos (made with rotisserie or leftover chicken) or Black Bean and Corn Taquitos. So many choices – and none more right (or left) than the other. It’s what makes our country great. 

baked-cheeseburger-taquitos

Baked Cheeseburger Taquitos

Baked Cheeseburger Taquitos                                recipe-baked-cheeseburger-taquitos

Serves 4-6

  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 1 lb. lean ground beef
  • 1 teaspoon kosher salt
  • 4 oz (½ package) Neufchatel (reduced fat cream cheese)
  • 1 cup salsa
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 cup frozen corn
  • 1 cup grated cheddar or cheddar/jack cheese
  • 10-12 small (approx. 8” diameter) flour tortillas
  • 2 tablespoons vegetable oil

In a medium pan over medium-high heat, add oil and diced onion. Cook for 2-3 minutes until softened. Add ground beef and kosher salt and cook until no longer pink. Remove from heat and add Neufchatel cheese, salsa, ketchup and Worcestershire sauce (if using). Stir in frozen corn and grated cheddar cheese.

 

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Heat oven to 400°F. Line a baking sheet with parchment or foil. Pour vegetable oil into a small ramekin or cup. Working two tortillas at a time, brush a little oil on the top edges of the tortillas. (Use your finger if you don’t have a brush.)

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Spoon about 1/3 cup filling along the lower portion of the tortillas, leaving about 1” margin on either side. Roll up tightly and place seam-side down onto prepared baking sheet. Repeat until all tortillas have been used. Lightly brush the tops of taquitos with oil.

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Bake at 400°F for 15 minutes or until golden brown. Serve with ketchup or pickle relish for dipping, if desired.

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A little oozing is to be expected. Let cool a few minutes before serving.

 

Baked Chicken Taquitos                                    recipe-baked-chicken-taquitos

Serves 4-6

  • 1 8-oz package Neufchatel (reduced fat cream cheese)
  • 1 cup salsa (red or green)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 ½ cups cooked chicken, chopped or shredded
  • 1 cup frozen corn
  • ¼ cup chopped cilantro
  • 1 cup grated cheddar or cheddar/jack cheese
  • 10-12 small (approx. 8” diameter) flour tortillas
  • 2 tablespoons vegetable oil

In a microwaveable bowl, heat Neufchatel cheese for 30 seconds to soften. Add salsa and cumin; stir to combine. Mix in cooked chicken, corn, cilantro and grated cheddar cheese.

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Go ahead and clean out the fridge: Almost anything can be wrapped into a taquito!

Heat oven to 400°F. Line a baking sheet with parchment or foil. Pour vegetable oil into a small ramekin or cup. Working two tortillas at a time, brush a little oil on the top edges of the tortillas. (Use your finger if you don’t have a brush.) Spoon about 1/3 cup filling along the lower portion of the tortillas, leaving about 1” margin on either side. Roll up tightly and place seam-side down onto prepared baking sheet.

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Repeat until all tortillas have been used. (Refrigerate or freeze any unused filling.) Lightly brush the tops of taquitos with oil. Bake at 400°F for 15 minutes or until golden brown. Serve with additional salsa, guacamole or Subee’s cilantro lime sauce for dipping, if desired.

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Baked Chicken Taquitos

 

Baked Black Bean and Corn Taquitos                   baked-black-bean-and-cheese-taquitos

Serves 4-6

  • 1 cup salsa (red or green)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 15.5-oz can black beans, rinsed and drained
  • 1 cup frozen corn
  • ¼ cup chopped cilantro
  • 1 cup grated cheddar or cheddar/jack cheese
  • 10-12 small (approx. 8” diameter) flour tortillas
  • 2 tablespoons vegetable oil

In a microwaveable bowl, heat Neufchatel cheese for 30 seconds to soften. Add salsa and cumin; stir to combine. Mix in beans, corn, cilantro and grated cheddar cheese.

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I added some leftover rice and a little extra salsa here as well. Some roasted chiles would be good too. Customize to your own taste!

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Heat oven to 400°F. Line a baking sheet with parchment or foil. Pour vegetable oil into a small ramekin or cup. Working two tortillas at a time, brush a little oil on the top edges of the tortillas. (Use your finger if you don’t have a brush.) Spoon about 1/3 cup filling along the lower portion of the tortillas, leaving about 1” margin on either side. Roll up tightly and place seam-side down onto prepared baking sheet. Repeat until all tortillas have been used. (Refrigerate or freeze any unused filling.) Lightly brush the tops of taquitos with oil. Bake at 400°F for 15 minutes or until golden brown. Serve with additional salsa, guacamole or Subee’s cilantro lime sauce for dipping, if desired.

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Are you still reading? That’s a lot of taquito talk.

One last inspiration: Try the filling from my Turkey Empanadas as taquitos. Just roll up in tortillas instead of shaping with empanada wrappers.

8 thoughts on “Bipartisan Baked Taquitos

  1. Thank you for bringing harmony into our half carnivore/half herbivore family kitchen!

    Another amazing recipe from Chef Subee, thank you!!

  2. Sue, this is so clever! I love your intro into these fun dishes. I can’t wait to try – especially with Cameron coming home for the holidays. The only thing he wants is home-cooked meals.

  3. This is good sentiment for our country as well as our families these days. We certainly do need to work on coming together. Thanks, Subee, for these tasty and easy to prepare dinner ideas.

  4. Love this post, Suzie Q! And the message applies to this divided house! I’m thinking that I’ll do the black bean and corn version with a little shredded “cheese” (I like Field Roast Chao). Maybe will try with jackfruit, too and I’ll let you know🙂

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