Jalapeno Popper Cheese Taquitos
Jalapeno Popper Taquitos
MAKES 24-48 | ACTIVE TIME 35 Min | TOTAL TIME 60 Minutes
3-6 jalapeños, diced (more for spicy, less for mild)
** if preparing for children use 1/2 green bell pepper chopped (add jalapenos after children's rolls are assembled)
16 ounces ground turkey or shredded chicken
1 tablespoon New Mexico chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon garlic powder
1 cup bacon crumbles (1 pound cooked and diced)
8 ounces cream cheese, softened
4 cups shredded Colby Jack cheese
24-48 6" small corn tortillas
cooking spray
Heat oven to 425°F. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray. Set aside.
In a large (10 inch) skillet over medium-high heat cook ground turkey and jalapeños,(**if you have little ones who plan to enjoy these, cook 1/2 chopped green bell pepper with the meat and saute the jalapenos in a separate pan with a little butter until soft and fragrant. Add jalapenos to meat mixture after children's rolls are assembled) until cooked through. Break turkey up with a spatula as it cooks. Add all seasonings and 1 cup water. Stir and cover with lid. Cook 10 minutes, remove cover and continue to cook until water evaporates. Remove from heat. Add bacon. Stir to combine.
Meanwhile, place cream cheese in a large bowl. Set aside.
Add cooked meat mixture to cream cheese and stir until combined well. Add cheese and stir again until completely combined.
Lay out 4 tortillas at a time and add 1-2 tablespoons of mixture to the lower 1/3 of the tortilla. Roll the taquito tightly without tearing the tortilla. Place taquitos seam side down on the baking sheet. Repeat until the baking sheet is full, being careful not to allow the taquitos to touch. If the taquitos are unrolling or tearing, see cook's note for tips.
Spray taquitos with cooking spray and sprinkle with salt. Bake 15-20 minutes until the tortillas are crisp or the ends begin to brown.
Serve and enjoy!
MAKES 24-48 | ACTIVE TIME 35 Min | TOTAL TIME 60 Minutes
3-6 jalapeños, diced (more for spicy, less for mild)
** if preparing for children use 1/2 green bell pepper chopped (add jalapenos after children's rolls are assembled)
16 ounces ground turkey or shredded chicken
1 tablespoon New Mexico chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon garlic powder
1 cup bacon crumbles (1 pound cooked and diced)
8 ounces cream cheese, softened
4 cups shredded Colby Jack cheese
24-48 6" small corn tortillas
cooking spray
Heat oven to 425°F. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray. Set aside.
In a large (10 inch) skillet over medium-high heat cook ground turkey and jalapeños,(**if you have little ones who plan to enjoy these, cook 1/2 chopped green bell pepper with the meat and saute the jalapenos in a separate pan with a little butter until soft and fragrant. Add jalapenos to meat mixture after children's rolls are assembled) until cooked through. Break turkey up with a spatula as it cooks. Add all seasonings and 1 cup water. Stir and cover with lid. Cook 10 minutes, remove cover and continue to cook until water evaporates. Remove from heat. Add bacon. Stir to combine.
Meanwhile, place cream cheese in a large bowl. Set aside.
Add cooked meat mixture to cream cheese and stir until combined well. Add cheese and stir again until completely combined.
Lay out 4 tortillas at a time and add 1-2 tablespoons of mixture to the lower 1/3 of the tortilla. Roll the taquito tightly without tearing the tortilla. Place taquitos seam side down on the baking sheet. Repeat until the baking sheet is full, being careful not to allow the taquitos to touch. If the taquitos are unrolling or tearing, see cook's note for tips.
Spray taquitos with cooking spray and sprinkle with salt. Bake 15-20 minutes until the tortillas are crisp or the ends begin to brown.
Serve and enjoy!
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