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.
These look SO good! I’m kind of a late bloomer when it comes to Mexican food, but now I can’t get enough! Love the combination of flavors you chose for the filling 🙂
Ali recently posted…Home Chef’s Skinny Chicken Mozzarella
I’ve definitely been obsessing over Mexican food lately! Thanks for the kind words, Ali!
I love Mexican food, and these taquitos look absoluelty delicious. Love how crispy, spicy and full of veggies they are. And roasted tomato crema — oh, that name itself is enough to make me drool. I bet it tasted wonderful. Have lovely weekend! 🙂
Anu – My Ginger Garlic Kitchen recently posted…Szechuan Spiced Carrot Fettuccine | VIDEO RECIPE
Thanks Anu! I’ve been putting the crema on anything and everything!
YUMMMMMMMM. These look positively addictive – and delicious!
cakespy recently posted…Baker’s Dozen: A Batch of Sweet Links
Thank you!
Oh these taquitos look so good! It’s one of my favorite Mexican dishes, though I’ve never made my own before. I definitely need to change that after seeing this recipe! Love the corn and kale in here, too! Definitely perfect for a delicious summer meal. Pinned!
Gayle @ Pumpkin ‘N Spice recently posted…Blueberry Sorbet Punch
Thanks Gayle! I’m obsessed with making taquitos now! I’ve been mixing whatever meat/veggies I have on hand since they are such an easy meal to put together. Thanks for the pin!
I saw a picture of you posted on the wedding ya’ll attended on some social media (IG?) and it looks like you guys had a blast! You looked so pretty!!!! Anyways, taquitos! YAY! Seriously, I LOOOVE me some crispy, crunchy taquitos and these look FAB, girlfriend!! Love the chorizo, corn and kale filling! I could down a dangerous amount of these bad boys! Pinned! Cheers dear!
Cheyanne @ No Spoon Necessary recently posted…Thai Roasted Chickpeas with Cucumber & Carrot Noodle Salad
Thank you for such a sweet compliment, Cheyanne! We definitely had a blast! Taquitos are my new favorite food and I totally downed WAY more than I should have! Thanks for the pin 🙂
Homemade and baked taquitos is a fantastic idea! I love the corn and kale in here too. Congrats on the new lens! It’s totally life-changing!
Thanks Rachelle! And yes, I’m loving the new lens – it’s definitely life-changing!