Monday, November 24, 2014

Cran-BBQ Turkey Taquitos

Cran-BBQ Turkey Taquitos

Turning leftover meat into taquitos is one of my M.O.'s, but the idea to combine turkey and my cranberry BBQ sauce with my pulled pork taquitos was one of my best yet!  In case you can't tell, I'm kind of obsessed with Thanksgiving leftovers, and I'm always on the hunt for new and novel ideas.  These taquitos may have surpassed my Turkey Cranchiladas as my favorite use for leftover turkey.

These baked taquitos are super simple, and the payoff is huge.  A little smoky, a little spicy, a little sweet… a lot of deliciousness.  I absolutely loved these, as did Joey and the kids.  The Saturday after Thanksgiving is "Rivalry Saturday,"and I think these taquitos would be an awesome snack to have on hand while you watch football.  Add some chips, guacamole, maybe a pitcher of apple-habanero margaritas… pretty good little Saturday!

Cran-BBQ Turkey Taquitos

Cran-BBQ Turkey Taquitos
  • 3 oz cream cheese or sour cream, at room temperature (low-fat is fine)
  • 1/3 cup cranberry bbq sauce, plus more for dipping
  • 1/2 tsp paprika
  • 1/2 tsp chile powder
  • 1/2 tsp garlic powder 
  • 1/2 tsp mustard powder
  • 1 Tbs brown sugar
  • 1/2 tsp liquid smoke
  • 1/4 tsp ground cinnamon
  • pinch red pepper flakes
  • kosher salt, to taste
  • 1/4 cup diced red onion
  • 3 scallions, thinly sliced
  • 2 Tbs minced fresh cilantro or parsley
  • hot sauce (optional)
  • 2 cups shredded or chopped cooked turkey
  • 1 cup freshly shredded Pepperjack cheese
  • 8-10 (6-inch) corn or flour tortillas
  • canola oil
Preheat the oven to 425 degrees and spray a baking sheet with cooking spray. 

In a large bowl, combine the cream cheese with the bbq sauce, paprika, garlic powder, mustard, brown sugar, liquid smoke, chile powder, red pepper flakes, cinnamon, cilantro, scallions, onion, and 1/4 tsp kosher salt.  Fold in the turkey and cheese.  Taste and season with additional salt and pepper if necessary.  Add hot sauce if you like things spicy!

Working 3-4 tortillas at a time, stack them on a microwave-safe plate and cover with a damp paper towel.  Cook 30 seconds, or until tortillas are soft and pliable. 

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared baking sheet.  Repeat with remaining tortillas and filling.

Brush the taquitos lightly with canola oil, and sprinkle with salt.  Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.  Serve with bbq sauce for dipping.


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