Monday, March 25, 2013

Tasty Leftovers - Creamy Pork Baked Taquitos

Cheesy Pork Taquitos - BAKED
Creamy Pork Baked Taquitos
(Leave the pork out for a super Meatless Monday supper.)

I'm big on Mexican food.
It can be real Mexican food made lovingly by experienced hands.  We are blessed to have a lot of family-owned places where each dinner plate is made my the same person who took your order. The orders are taken with broken English and broken Spanish...and the food is made with love.

I'm also not above faking a little Mexican food at home.

But, when it come to taquitos, well I'm not huge on frying.  Yes, I've done some frying in the past.  Yet, I'm hesitant.  Oil takes time to warm up, you have to keep an eye on safety, and when you are done you have a choice to discard or re-use the oil.  And, I'm not thrilled with any of that, to be honest.

I'm looking for quick, tasty, inexpensive...with little cleanup.
And, I found it.

Tasty Leftovers - Mexican Food

I had some leftovers from our Braised Pulled Pork from the Low, Slow and So Worth It! series.  So, I popped over to Pinterest, where I knew I had tucked away a method for baked taquitos. I was inspired by a recipe from Seeded at the Table.  I used some of my favorite spices and my family really enjoyed dinner.

Creamy Pork Baked Taquitos
from Cooking at Cafe D
Makes 5-7 large taquitos

8 oz. Cream Cheese, softened
10 oz. Rotel Original Tomatoes and Chilies, drained
2 c. cooked pork, shredded 
1 c. of mozzarella cheese, shredded
1/4 tsp. ancho powder, cumin, or smoked paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 package of 10 inch burrito sized flour tortillas
olive oil

Preheat the oven to 425 and line with a Silpat, parchment paper or foil.

Mix the chicken, cheeses and spices with the drained can of tomatoes.  Taste and add additional spices or salt, as you like.

Warm 2 to 3 tortillas in the microwave for about 20 seconds to make them easier to roll.  Spread 3-4 tablespoons of the pork mixture on the lower 1/3 of a tortilla.  Roll tightly.  Place the tortilla seam down on the pan - leaving space between each.  Repeat with remaining tortillas.  

Brush tops and sides lightly with olive oil.

Bake for 14-18 minutes - until the taquitos are golden.

Bonus - You can freeze these!  Follow the same recipe, but instead of baking them, place the pan in the freezer for 20 minutes.  Then remove them and place in a freezer bag.  To reheat, take them straight from the bag and place in an oven at 425 and bake for 14 - 18 minutes till golden.

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