There’s something so delightfully cozy about these Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe that makes them an absolute must-try this season. Bright with creamy pumpkin, oozing melted cheese, and kissed by smoky spices, each taquito is a crunchy bite of comfort. Paired with a luscious, slightly spicy roasted jalapeño pepita crema, this dish balances rich, savory flavors with a zesty kick that keeps your taste buds dancing. Whether you’re entertaining friends or simply craving a flavorful twist, these taquitos are ready to become your new favorite appetizer.
Ingredients You’ll Need
This recipe uses a handful of simple, fresh ingredients that come together beautifully. Each component plays its part in achieving a perfect balance of creamy, spicy, and crispy that makes this dish shine.
- Pumpkin purée: Provides a smooth, naturally sweet base that pairs brilliantly with cheese and spices.
- Monterey Jack cheese: Adds a mild, melty creaminess that binds the filling perfectly.
- Cheddar cheese: Brings a sharp, tangy contrast that enhances the overall flavor.
- Ground cumin: Offers an earthy warmth to deepen the taste.
- Smoked paprika: Infuses a subtle smokiness that complements the roasted jalapeño crema.
- Garlic powder: Adds gentle pungency and rounds out the spices.
- Salt and black pepper: Essential seasonings that lift all ingredients.
- Corn tortillas: The perfect vessel—soft enough to roll, crisping up nicely in the oven.
- Olive oil: Used to brush on the taquitos so they bake to a golden, crunchy perfection.
- Jalapeño pepper: Roasted to mellow the spice and add complexity to the crema.
- Sour cream: Creates the creamy foundation of the pepita crema sauce.
- Pepitas (pumpkin seeds): Give the crema a nutty, textured richness.
- Lime juice: Adds brightness and balances the creamy sauce with a touch of acidity.
- Water: Helps achieve the perfect drizzleable consistency for the crema.
How to Make Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
Step 1: Roast the Jalapeño
Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. Place the whole jalapeño on the sheet and roast it for 12 to 15 minutes. Turn it once halfway through so it blisters and softens evenly. This roasting mellows out the heat and brings a smoky depth to the pepper, which is crucial for the roasted jalapeño pepita crema’s vibrant flavor. Once done, set it aside to cool just a bit.
Step 2: Prepare the Pumpkin Cheese Filling
In a medium bowl, combine 1 cup of pumpkin purée with the shredded Monterey Jack and cheddar cheeses. Sprinkle in the ground cumin, smoked paprika, garlic powder, salt, and black pepper. Mix everything until it’s well incorporated. This blend of cheeses with the subtly spiced pumpkin creates that rich, creamy filling that makes these taquitos unforgettable.
Step 3: Assemble the Taquitos
Warm your corn tortillas briefly in the microwave or on a skillet so they become soft and pliable — this helps prevent cracking when rolling. Spoon about 2 tablespoons of the pumpkin cheese mixture onto each tortilla and roll tightly, tucking the seam side down to keep them snug. As you place them on the parchment-lined baking sheet, you’re already halfway to deliciousness!
Step 4: Bake to Golden Perfection
Brush each rolled taquito lightly with olive oil to ensure a crisp, golden exterior. Bake in the preheated oven for 15 to 18 minutes, turning them once halfway through cooking to get that perfect all-around crunch. These taquitos will come out crisp and bubbling with melty cheese inside — simply irresistible.
Step 5: Make the Roasted Jalapeño Pepita Crema
While the taquitos bake, take the stem off your cooled roasted jalapeño and add it to a blender along with the sour cream, pepitas, lime juice, olive oil, and salt. Blend until smooth and creamy, adjusting the texture with water as needed to achieve that luscious, drizzle-ready consistency. This crema beautifully complements the warm, cheesy taquitos with its nutty, tangy, and slightly spicy personality.
How to Serve Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
Garnishes
I love topping these crispy taquitos with a sprinkle of fresh cilantro or chopped green onions. A few thin slices of avocado or an extra squeeze of lime really brighten the whole plate. If you’re feeling adventurous, a dash of crumbled queso fresco adds an authentic Mexican touch and extra creaminess.
Side Dishes
These taquitos pair beautifully with light, fresh sides to balance their richness. Think a crisp mixed green salad with a zesty vinaigrette, or a simple cucumber and tomato salad for a refreshing crunch. You could also serve some Mexican street corn or black bean salad to keep the meal hearty and colorful. Whatever you choose, aim to add freshness that complements the warm flavors.
Creative Ways to Present
For a festive party spread, stand the taquitos upright in a serving dish alongside small bowls of the roasted jalapeño pepita crema for easy dipping. You could also layer the filling and tortillas in a baking dish and serve it as a warm casserole topped with crema and fresh herbs for a more casual comfort meal. The versatility of this recipe makes it perfect for impressing friends or cozy nights in.
Make Ahead and Storage
Storing Leftovers
Leftover taquitos are a delight reheated the next day. Store them in an airtight container in the refrigerator for up to 3 days. Keep the crema separate to maintain its fresh, creamy texture without it soaking into the tortillas.
Freezing
If you want to prep these taquitos ahead of time, freeze them unbaked on a baking sheet to keep their shape, then transfer to a freezer bag once firm. They can be frozen for up to a month. When ready, bake straight from frozen—bake a few minutes longer and flip halfway for even crisping.
Reheating
The best way to reheat these Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe is in a hot oven or air fryer, which restores their crispy texture. Avoid microwaving if you want to keep them crunchy; instead, heat at 375°F for 10-12 minutes or air fry at 400°F for 5-7 minutes.
FAQs
Can I make these taquitos vegan?
Absolutely! Swap the cheeses for your favorite vegan shredded cheeses and use a plant-based sour cream for the crema. The pumpkin filling remains deliciously creamy and flavorful without dairy.
Is it spicy?
The jalapeño adds a gentle, smoky heat to the crema without overpowering the dish. If you want milder taquitos, simply remove the jalapeño seeds before roasting or reduce the amount used. The spiciness is adjustable according to your preference.
Can I use flour tortillas instead of corn?
Corn tortillas give the best texture because they crisp up nicely and hold the filling well. Flour tortillas can work but might be softer and less crunchy after baking. Either way, warming the tortillas before rolling is key for flexibility.
What can I substitute for pepitas in the crema?
If you don’t have pepitas on hand, toasted pumpkin seeds or even toasted sunflower seeds can provide a similar nutty flavor and creamy texture. Just make sure to toast them lightly for the best taste.
Can I prepare the filling in advance?
Yes! You can mix the pumpkin and cheese filling a day ahead and store it covered in the refrigerator. This makes assembly quick and easy when you’re ready to bake fresh taquitos.
Final Thoughts
If you’re on the hunt for a dish that feels like a warm hug and bursts with flavor, I truly recommend making these Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe. They are easy to whip up, wonderfully satisfying, and bring a creative spin to the classic taquito. Plus, that creamy, spicy pepita crema? Chef’s kiss! Give this recipe a try—you’ll be so glad you did.
Print
Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 taquitos
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
These Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema are a delightful fall appetizer featuring a creamy, spiced pumpkin and cheese filling wrapped in crispy baked corn tortillas. The roasted jalapeño pepita crema adds a smoky, tangy kick, making this dish a perfect blend of comforting flavors with a Mexican-inspired twist.
Ingredients
For the Taquitos
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 small corn tortillas
- 2 tablespoons olive oil or neutral oil for brushing
For the Roasted Jalapeño Pepita Crema
- 1 jalapeño pepper
- 1/3 cup sour cream
- 1/4 cup pepitas (pumpkin seeds)
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 2 to 3 tablespoons water, as needed
Instructions
- Roast the Jalapeño: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the jalapeño on the sheet and roast for 12 to 15 minutes, turning once, until the skin is blistered and the pepper is softened. Remove it from the oven and let it cool slightly.
- Prepare the Pumpkin Cheese Mixture: In a medium bowl, combine the pumpkin purée, Monterey Jack cheese, cheddar cheese, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Mix thoroughly until well incorporated.
- Warm and Fill Tortillas: Briefly warm the corn tortillas to make them pliable. Spoon about 2 tablespoons of the pumpkin cheese mixture onto each tortilla. Roll each tortilla tightly and place seam-side down on the prepared baking sheet.
- Brush with Oil and Bake: Lightly brush the taquitos with olive oil to help them crisp. Bake in the preheated oven for 15 to 18 minutes, turning once halfway through, until they are golden brown and crisp.
- Make the Roasted Jalapeño Pepita Crema: Remove the stem from the roasted jalapeño. In a blender, combine the peeled jalapeño, sour cream, pepitas, lime juice, olive oil, salt, and 2 tablespoons of water. Blend until smooth and creamy, adding more water as needed to achieve a drizzleable consistency.
- Serve: Serve the hot taquitos immediately with the roasted jalapeño pepita crema on the side for dipping.
Notes
- For milder heat, remove the jalapeño seeds before blending the crema.
- You can also cook the taquitos in an air fryer at 400°F for about 8 to 10 minutes, turning halfway through for even crisping.
