Are These Mexican Eggrolls?

I just love Kristyn’s recipes! They are always delicious and easy-to-make, as well as interesting and not like the other recipes I already have in my collection. So I was delighted when I saw her recipe for taquitos. I have had these in restaurants and wondered if they were something I could make at home. Now that I have her recipe and know the tricks, I can have these any time the mood strikes.

This recipe is very versatile, because you also could make these with shredded pork or beef (think about using leftovers from roasts for this) or ground beef, turkey or chicken. You could use fish, in a similar way (think chunks of salmon, for instance). To save time, you could even shred rotisserie chicken or use a canned meat. You could make a vegetarian version, by chopping up veggies (again, think leftovers).

Now think about the types of things you could add to the cream cheese mixture. Maybe sweet corn, black beans, onions, mushrooms and/or chopped cilantro? For those of you who don’t like fried food, you could bake these in a 350 degrees F oven. Just place them seam side down in a baking dish sprayed with cooking spray and bake for 15-20 minutes, watching them closely so that they don’t burn.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  When you make these, go ahead and get started on your next batch by making extra filling. You can then freeze the extra in Ziploc bags. When you are ready to fix these again, simply thaw a bag, fill your corn tortillas and fry up a batch. You might want to freeze different amounts, such as enough for an individual serving in one bag, and then a bag with enough to feed your entire family. That way, if you just want these for a snack, you don’t have a huge quantity of filling left over. If you pull a bag out of the freezer in the morning, it should be thawed by dinnertime and ready to use.

Recipe courtesy of Kristyn at lil’ luna and image courtesy of The Daily Meal