Taquitos are something I have heard a ton about in a cooking forum I belong to as well as in the food blog world. A lot of people make them as an entree, but I decided to make them as an appetizer when my parents came for dinner a few weeks ago.
A lot of the recipes didn't contain cream cheese, but since I love My Enchiladas so much, I knew I wanted to use cream cheese. I also wanted to keep them vegetarian, and had some corn and peppers to use up. I used my enchilada recipe as well as this recipe for Oven Crisp Black Bean and Corn Flautas that I found on Yummly as my inspiration to create these delicious, crunchy, and creamy Corn and Pepper Baked Taquitos.
(for 6 taquitos; Amounts are approximate, I created as I cooked)
- 1 tsp olive oil
- 1/2 small yellow onion, diced
- 1/4 each red and green bell pepper, chopped
- 1/4 c frozen corn
- 4 oz cream cheese
- A few pinches of shredded cheddar cheese
- Approximately 1/4 tsp each chili powder and cumin
- 6 corn tortillas
- Cooking spray
- Preheat oven to 425 degrees. Spray a baking sheet with cooking spray.
- Heat olive oil in a small non-stick pan over medium-high heat. Add onion and peppers; saute 2-3 minutes until soft. Add corn and spices, saute 1 minute. Add cream cheese and stir until melted. Add cheddar cheese and stir until melted. Taste and adjust seasoning if needed.
- 2 at a time, put the corn tortillas on a plate and cover with a wet paper towel. Put in the microwave for 12-15 seconds until softened. Use immediately.
- Spoon some of the mixture onto the center of the tortilla and spread lenghthwise. Roll the tortilla tightly around the mixture and put on the baking sheet seam side down. Continue until you have filled all of the tortillas. Spray them lightly with cooking spray and sprinkle with salt.
- Bake for about 12 minutes or until tortillas are crisp and lightly browned.