FOOD
Spinach & Artichoke Taquitos
Crispy, fried taquitos topped with Mexican crema are the perfect vessel for spinach artichoke goodness.
FOOD
Spinach & Artichoke Taquitos
Crispy, fried taquitos topped with Mexican crema are the perfect vessel for spinach artichoke goodness.
Ingredients
Spinach Artichoke Taquitos
- 2 tablespoons butter
- 1/2 yellow onion, minced
- 3 cloves garlic, minced
- 1 jalapeño, minced
- 1 (12-ounce) jar marinated quartered artichokes, well drained and chopped
- 1 (10-ounce) box frozen spinach, squeezed dry
- 1 (8-ounce) block cream cheese, room temperature
- 1/4 cup sour cream
- 1 1/2 cups Mexican cheese blend
- 1/2 cup pico de gallo
- 12 corn tortillas
- Kosher salt and freshly ground black pepper
- 1 large egg, beaten
- 1 cup vegetable oil
Garnish
- Mexican crema
- Chopped cilantro
- Sliced avocado
Steps
Spinach Artichoke Taquitos
- In a large saute pan over medium-high heat, melt butter. Cook the onion, jalapeño and garlic until softened, about 4 minutes.
- Add artichokes and cook until lightly browned, about 2 more minutes. Season with salt and pepper. Remove to a large bowl. Cool slightly.
- Stir in the spinach, cream cheese, sour cream, cheese and pico de gallo. Season with salt and pepper.
- Wrap corn tortillas in a clean, damp tea towel and set on a plate. Microwave 6 at a time until pliable, 2 minutes.
- Brush the top edges of tortillas with egg wash. Add about 3 tablespoons of filling across the lower half of each tortilla and roll tightly.
- Place seam side down on a sheet tray, and repeat with remaining tortillas.
- Heat oil in large, high-sided skillet over medium-high heat. Working in batches, place taquitos seam side down in the hot oil, and fry until golden brown, about 4 minutes. Flip and cook the remaining side for 3 minutes longer.
- Serve drizzled with Mexican crema and topped with cilantro and sliced avocado.