Remember last week when I shared that yummy Pork Carnitas recipe? Well somehow I ended up with leftovers (I have no idea how!?!?!?) and some extra poblano peppers. So naturally my mind went straight to my meal prep for Sunday. These taquitos are loaded with flavor and pack a bite so crisp you’d swear they were fried, but they’re not! They’re baked!
To achieve the same crispiness as our fried friends (with wayyyy less fat) you just wrap your filling in a corn tortilla and then brush it with oil.
Bake in a hot oven for about 20 minutes and voila!
Crispy, crunchy, melty, healthier taquitos. These would be the perfect appetizer for your next party!
You could make them ahead and refrigerate, and then just before your guests arrive brush with olive oil and bake. Of course I serve them with my signature dipping sauce – equal parts full fat Greek yogurt and Taco Bell hot sauce, combined.
Pork and Poblano Taquitos
- 18 yellow corn tortillas
- 2 cups Beer Braised Pork Carnitas (or your favorite Mexican pulled pork)
- 2 cups shredded Chihuahua cheese (or any shredded cheese)
- 1/2 cup diced poblano pepper
- 1/2 cup diced red onion
- 1/4 cup diced jalapeno, ribs and seeds removed
- 1 teaspoon chili powder
- Kosher salt
- fresh cracked pepper
- 1/4 cup olive oil
- Taco Bell hot sauce (for the dipping sauce)
- Whole milk plain Greek yogurt (for the dipping sauce)
Preheat oven to 450 degrees. Cover a baking sheet with tin foil. Place a cooling rack on top of the baking sheet. In a small bowl combine pork, cheese, poblano, onion, jalapeno, chili powder and a big pinch of salt and pepper. Heat tortillas in the microwave in batches of 4, heating each batch for 30 seconds. This will make them warm and pliable. Work quickly, as the cooler the tortillas get the more likely they are to rip.
Place about 2-3 tablespoons of filling in a line down the center of each tortilla and roll the tortilla tightly away from you forming a fat little cigar shaped taquito. Place rolled taquitos, seam side down, onto the cooling rack on the baking sheet about an inch apart.
Brush the entire top surface of the taquito with olive oil. Bake for 20-25 minutes or until the edges start to get brown and the taquito is crisp. Serve with my favorite dipping sauce/dressing combo–equal parts Greek yogurt and Taco Bell hot sauce combined.