Baked BBQ Pork Taquitos

Ever since last winter, these baked chicken taquitos have been a perennial favorite in our house.  I always have a few in the freezer to cook up for a last minute lunch, and Joey gets really excited whenever they're on the menu (which, according to him, is not often enough).  Every time I make them, I start thinking up other variations.

It just so happens that we have several pounds of pulled pork in the freezer at any given time, so it only seemed natural to marry the two.  Kind of like that friends episode where Joey has to choose between a big tub of jam and the hot girl at the Xerox place:  put your hands together, my friend.  Put your hands together.  Joey said he liked these even better than the original chicken taquitos, and dare I say I agreed?

So here's the rundown on what I did:  I used pulled pork instead of chicken, but I think chicken would work just as well here.  I know I'm always looking for ways to use leftover meat, and this is a great solution.  I used cream cheese as the binder, just as in the original recipe, but I would love to try ranch dressing next time.  then I used bbq sauce instead of salsa, and seasoned the mixture with spices that I would use for pulled pork:  paprika, brown sugar, mustard, etc.  Baked up until they are perfectly crispy, then dipped in a  combo of ranch dressing and bbq sauce, these were pretty much perfection.

I still have a few more taquito variations of my sleeve, but it's going to be hard to stray from these and the chicken ones from here on out.... I suppose that somehow I'll manage ;-)

Baked BBQ Pork Taquitos
inspired by these Baked Chicken Taquitos (which are from Our Best Bites)

• 3 oz. cream cheese, softened to room temperature (reduced-fat is fine)
• 1/3 cup bbq sauce
• 1/2 tsp paprika
• 1/2 tsp chile powder
• 1/2 tsp garlic powder (or 1 garlic clove, minced)
• 1/2 tsp mustard powder
• 1/2 tsp brown sugar
• 1/2 tsp liquid smoke
• pinch red pepper flakes
• kosher salt and pepper to taste
• 1/4 cup diced onion
• 3 scallions, thinly sliced
• 2 Tbs minced fresh cilantro or parsley
• hot sauce (optional)
• 2 cups shredded or chopped cooked pork or chicken
• 1 cup sharp cheddar cheese
• 8-10 (6-inch) corn or flour tortillas
• cooking spray
• Ranch Dressing and/or BBQ Sauce, for serving

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, cilantro, scallions, onion, and 1/4 tsp kosher salt.  Fold in the pork 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.

Spray the taquitos lightly with cooking spray, sprinkle with salt.  Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.  Serve with bbq sauce and ranch dressing for dipping.