Friday, October 21, 2016

Jalapeno Popper Taquitos

Jalapeno Popper Cheesy Taquitos #gameday #recipe @SlowRoasted

Jalapeno Popper Taquitos are the consummate Game Day food.  An easy recipe that will knock your socks off, with instructions to make-ahead too. Loaded with your favorite popper flavors: jalapenos, bacon and ooey gooey cheese.  Adding perfectly seasoned beef makes this an awesome dinner recipe and it is on our menu regularly!

You may have noticed I have a thing for Jalapeno Poppers.  It all started with this grill recipe I created, then came the meatballs, the jalapeno popper pretzel bombs, breads - this one and that one, and then the mother of jalapeno popper recipes...
The Jalapeno Popper Mac and Cheese.

I can't get enough.  The flavor combination draws me in.  Honestly I had no intentions to create this recipe.  I was on a mission for a burrito, but once I inventoried my fridge, the magic happened.  Jalapeno Popper Taquitos are loaded with jalapenos, beef, bacon, ooey gooey cheese and the perfect Mexican flavors to make your heart go pitter patter!  The jury is out on the tortilla though, so you will have to weigh in.  I say I love the flavor that the corn tortillas add to the taquitos.  Chad says that he prefers the flour because you can focus on the yumminess inside the taquito.  What is your opinion?

Last week we were all sittting around the table eating these fabulous taquitos and discussing how our family loves loves loves Mexican food and Mexican flavors.  Despite the fact that I am Italian (50%, 2nd generation American-Italian) I find myself cooking with southwestern staples and spices more than any other.  As a matter of fact, I asked my 4 year old daughter about Italian food and she looked confused.  I mentioned pasta and she actually said "what's that?".  Gasp, my relatives would go through the roof.

Well, the palate wants what the palate wants. Ours seem to go for Mexican and Southwestern food more than not. We are planning on celebrating our family day with some football and these taquitos are going to be the star of the show.  A fabulous make ahead dish is perfect for game day.  Simply prepare (without baking), freeze, and cook when ready to serve.  No defrosting necessary.  Could it possibly be easier?

Maybe adding this 7 Layer Mexican Bean Dip with a bag of chips (which can also be made ahead) and you are in Game Day heaven.  Ok, so the food is planned...  Are you watching the game?

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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http://theslowroasteditalian-printablerecipe.blogspot.com/2014/09/jalapeno-popper-taquitos.html

Check out our favorite game day recipes:  Click on the image or the link and it will open each one in a new tab.

http://www.theslowroasteditalian.com/2014/01/jalapeno-popper-cheesy-pretzel-bombs-recipe.html


Jalapeño Popper Cheesy Pretzel Bombs  are a soft and chewy pretzel poppers stuffed with ooey gooey cheese, crispy bacon and spicy jalapeños.  This scrumptious recipe is like nothing you have ever eaten before.


http://www.theslowroasteditalian.com/2013/10/chicken-parmesan-sliders.html

Chicken Parmesan Sliders are sweet dinner rolls toasted with garlic butter and topped with Parmesan cheese.  Slices of pan fried chicken, marinara sauce and piles of mozzarella cheese on top this picture perfect slider.  It is heavenly and party ready!



Bite Size Cheesy Pepperoni Pizza Puffs in 30 Minutes are just like your favorite pizza in bite size!  Can't get much more fun than that. Perfect for a game day or any day.  They freeze perfectly.  Spritz them with water and either microwave them until heated or defrost and pop them in a 350°F oven for about 10 minutes.

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Jalapeno Popper Taquitos 
MAKES 24-48 |  ACTIVE TIME 35 Min  |  TOTAL TIME 60 Minutes

3-6 jalapeños, diced (more for spicy, less for mild)
16 ounces lean ground beef (about 88%)
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 flour tortilla or 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 beef and jalapeños, until cooked through.  Break beef 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 beef 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!

DONNA'S NOTES:  Filling tortillas with 1 tablespoon of mixture will make approximately 48 taquitos.  This works best with the corn tortillas, adding more causes the tortillas to separate.  Flour tortillas perfectly hold 2 tablespoons of mixture.

Using fresh tortillas will give the best results, if you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a wet paper towel over top. This will help make them more pliable.

If taquitos are unrolling, add a dab of jalapeno popper mixture to the inside end of the taquito and gently press down to seal.

To freeze for later use:  Prepare taquitos as described, but do not bake.  Place baking pan into freezer.  Allow taquitos to freeze solid.  Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.

They keep well for 6 months.  To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 20 minutes or until tortillas are crisp or ends are beginning to brown.  Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Originally published 9/16/14

8 comments:

  1. Wonderful recipe. I can hardly wait to try it. But, for extra crispiness, have you tried frying these little beauties. I am going to try them with the corn tortillas, but I think I'd like to fry them rather than bake them. Just wondering if you've done that and, if so, how they turned out?

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    Replies
    1. I have not fried them. Prefer the oven (so much easier), but they would be extra delicious and decadent if fried. Enjoy and let us know how it goes.

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  2. These look amazing!! Perfect for game day snacking. I'd eat way too many. :)

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  3. says put filling on 1/3 of tortilla and roll? Do you fold the other 2/3 up before rolling or what? why not fill from top to bottom?

    ReplyDelete
    Replies
    1. Seriously bevbailey? You're kidding, right?

      Delete
    2. Seriously bevbailey? You're kidding, right?

      Delete
  4. If you are going to freeze them, do you still spray with cooking spray & sprinkle with salt before freezing?

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    Replies
    1. Yes I do. I have finished so all I have to do is pop them straight in the oven. Enjoy and let us know how it goes.

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