Baked Jalapeño Popper Taquitos
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Baked Jalapeño Popper Taquitos
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Cream cheese and jalapeno give these Jalapeno Popper Taquitos the creamy and spice combo you love, all rolled into crispy homemade taquitos.Yield: 12 Jalapeno Popper Taquitos
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Ingredients
- 4 oz 1/3 fat cream cheese, room temperature
- 2 Tbsp plain low-fat yogurt
- 2 oz sharp cheddar cheese, shredded
- 1 Tsp scallions, diced
- ¼ tsp garlic powder
- 12 (6 inch) corn tortillas, fresh* (or whole wheat flour tortillas)
- 2 large jalapeños, sliced**
Instructions
- Preheat oven to 450F.
- In a medium bowl, mix together cream cheese, yogurt, cheddar cheese, scallions, and garlic powder.
- Wrap your tortillas in a damp towel and heat them in the microwave for 10 seconds to steam them and make them more pliable.
- Spread 1 Tbsp of filling in a line, slightly off-center of each tortilla. Top with jalapeno slices. Roll the tortilla tightly around filling.
- Place, seam side down on a greased, foil-lined baking sheet. Lightly spray the tops of the rolled taquitos with cooking spray.
- Bake 15 minutes, until golden and crisp.
- Let stand 5 minutes before serving. (These babies are hot in more ways than one when they come out!) Serve with sour cream or salsa.
Notes
- *While corn torillas are traditional for making taquitos, sometimes store-bought corn tortillas are old and not pliable, so they crack when you try to wrap them around the filling. To remedy this, you can lightly steam the tortillas. Or, if you prefer, use flour tortillas instead, which are much more pliable.
- **It is advisable to get a pair of kitchen gloves to wear while slicing any hot peppers, in order to avoid a not-so-lovely burning sensation that refuses to leave your fingertips.
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