Crispy Baked Cheese & Pepper Taquitos with Crema (Print Version)
Crispy baked taquitos filled with melty cheese and vibrant bell peppers. A quick and easy snack or light meal, served with a cooling crema.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 18 Minutes minutes
Total Time: 33 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian
# Ingredients:
→ The Crispy Core
01 -
12 (6-inch) corn tortillas
02 -
1 1/2 cups shredded Monterey Jack cheese
03 -
1/2 cup finely diced red bell pepper
04 -
1 tbsp finely diced jalapeño (seeds removed for less heat, optional)
05 -
2 tbsp olive oil
→ Flavorful Filling Boosters
06 -
1 tsp chili powder
07 -
1/2 tsp ground cumin
08 -
1/2 tsp garlic powder
09 -
1/2 tsp onion powder
10 -
1/2 tsp salt
11 -
1/4 tsp black pepper
→ Cooling Crema & Garnish
12 -
1/2 cup Mexican crema (or sour cream)
13 -
1 tbsp fresh lime juice
14 -
2 tbsp chopped fresh cilantro, plus more for garnish
15 -
1 tsp hot sauce (optional)
16 -
2 tbsp crumbled Cotija cheese, for garnish
# Instructions:
01 -
Preheat oven to 400°F. In a medium bowl, combine 1 1/2 cups shredded Monterey Jack cheese, 1/2 cup finely diced red bell pepper, 1 tbsp finely diced jalapeño, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. This flavorful mix is key for your Crispy Baked Cheese & Pepper Taquitos with Crema.
02 -
Lightly brush both sides of 12 (6-inch) corn tortillas with 2 tbsp olive oil. Wrap them in a damp paper towel and microwave for 30-60 seconds, or until pliable. This prevents cracking when rolling your Crispy Baked Cheese & Pepper Taquitos with Crema.
03 -
Place about 2 tablespoons of the cheese and pepper mixture in a line near one edge of each softened tortilla. Tightly roll each tortilla into a taquito. Place seam-side down on a baking sheet. Repeat for all 12 tortillas.
04 -
Bake the taquitos for 18-22 minutes, or until golden brown and crispy. For the best Crispy Baked Cheese & Pepper Taquitos with Crema, flip them halfway through baking to ensure even crispness.
05 -
While taquitos bake, prepare the crema. In a small bowl, whisk together 1/2 cup Mexican crema (or sour cream), 1 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and 1 tsp hot sauce (optional). This cooling crema perfectly complements the Crispy Baked Cheese & Pepper Taquitos with Crema.
06 -
Remove taquitos from the oven. Serve immediately with the prepared lime crema. Garnish with 2 tbsp crumbled Cotija cheese and additional chopped fresh cilantro. Enjoy your homemade Crispy Baked Cheese & Pepper Taquitos with Crema!
# Notes:
01 -
For a spicier kick, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the filling. You can also use pepper jack cheese.
02 -
Leftover taquitos can be stored in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer for best crispness.
03 -
These taquitos are fantastic on their own, but also pair well with a side of salsa, guacamole, or a simple green salad for a complete meal.
04 -
If you don't have a microwave, you can quickly pan-fry the tortillas in a dry skillet for 10-15 seconds per side until pliable.
# Tools You'll Need:
01 -
Baking sheet
02 -
Parchment paper
03 -
Small mixing bowl
04 -
Pastry brush
05 -
Measuring cups and spoons
06 -
Cutting board
07 -
Knife
# Nutrition Facts (Per Serving):
Calories: 499 kcal
Total Fat: 28 g
Total Carbohydrate: 29 g
Protein: 23 g