Crispy baked taquitos are filled with spicy chorizo, sweet corn, and kale. They are fun to eat and get an added punch of flavor from the roasted tomato crema!
Happy Thursday! This week is flying by! And to top it off today is kind of like Friday for Kyle and I since we have a wedding to attend tomorrow! Gotta love a short week 😉
Today’s post is pretty exciting as it’s the first one I’ve done with my new camera lens! Up until last weekend, I’ve been shooting my photos with the kit lens. I had a new lens on my list forever, but just kept putting off actually buying it. Well, I finally got it!
I’m still playing around with it and learning, so it may take me a while to get things where they need to be. But, I’m having a lot of fun with it!
It’s time to talk about taquitos! I love me some taquitos. What’s not to love? Crispy, crunchy exterior with a flavorful filling perfect for dipping into guacamole, salsa, sour cream, etc. Typically they are fried, but we are baking these!
I promise they are just as good, if not better than fried taquitos. Plus, who wants to mess around with deep frying? It’s so much work to heat up oil, you’ve got splatters to deal with, plus that awful fried smell! No thanks!
You can fill these taquitos with just about anything you like, but I went with my latest obsession: chorizo. I also threw some sweet corn and kale in there because why not?! The corn adds a nice sweet flavor to balance the spicy chorizo, and the kale makes them healthy 😉. Whenever there is kale involved, it automatically becomes a healthy dish, right?
That’s my logic.
Kyle and I have had these taquitos at least 5 times in the last few weeks. I’d say it’s about time I share these with you!
The best part of these, besides the crispiness and the yummy filling, is the roasted tomato crema. It’s basically sour cream with a ton of flavor added to it! It’s really simple to make, though. Just roast a few tomatoes with onions and garlic, let them cool and then toss them into a mini food processor with cilantro and sour cream. Totally delicious stuff right there.
We also enjoyed some lime-infused rice alongside of these tasty taquitos. Basically, it’s just cooked white rice tossed with the juice and zest of one lime. It really pairs perfectly with these taquitos, so I highly recommend it!
I devoured about 5 of these while I was trying to take photos, then we had them for dinner, and then lunch the next day. So, they definitely don’t last very long. At least in this house they don’t!
Go make some taquitos and have a great weekend, friends! 👍
- ½ lb. Mexican Chorizo
- 3 Cups Chopped Kale
- 1 Cup Fresh or Frozen Sweet Corn
- Salt & Pepper, to taste
- ¾ Cup Monterey Jack Cheese, grated
- ½ Cup Cheddar Cheese, grated
- 18 Corn Tortillas
- 2 Small Tomatoes, halved
- ½ Small Red Onion, cut into large chunks
- 1 Clove Garlic, peeled and roughly chopped
- Salt & Pepper
- 2 Tablespoons Fresh Cilantro
- ¾ Cup Sour Cream or Greek Yogurt
- Heat a large skillet over high heat and add the chorizo, breaking it up with a wooden spoon. Once it’s broken up, add in the kale and stir to combine. Continue cooking the chorizo and kale until the chorizo browns lightly and the kale has wilted down, about 5-8 minutes. Toss in the corn and cook for a few minutes longer until the corn is cooked through. Season the mixture with salt and pepper and transfer to a bowl to cool.
- Combine the 2 cheeses in a medium bowl and set aside.
- While you’re waiting for the filling to cool, preheat the oven to 450º. Toss the tomatoes, red onion, and garlic with salt and pepper. Drizzle the vegetables with olive oil and place on a baking sheet. Roast the veggies until lightly golden and soft, about 15 minutes. Allow them to cool completely.
- Reduce the oven to 400º and line a baking sheet with parchment paper or silpat.
- Place the tortillas in a few damp paper towels and wrap them up. Microwave the tortilla package for 30-40 seconds or until they are warm and pliable.
- Working with one tortilla at a time, sprinkle a little cheese on half and top with about a tablespoon of the filling. Roll the tortilla up tightly and place it seam side down on the prepared baking sheet. Continue with the remaining tortillas, cheese, and filling. Make sure to keep the tortillas in the paper towel to keep them from drying out too quickly. If they start breaking up at all, simply pop them back in the microwave to moisten them up again.
- Bake the taquitos for 15 minutes, then remove the baking sheet from the oven and turn the taquitos over. Place them back in the oven to crisp up on the other side for another 15 minutes. Allow the taquitos to cool slightly before serving.
- Meanwhile, combine the cooled roasted vegetables with the cilantro and sour cream in a mini food processor. Pulse until mostly smooth. Serve the taquitos drizzled with the roasted tomato crema.