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!
- 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.
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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