Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema are the ultimate comfort food mashup: golden, crispy taquitos wrapped around a luscious pumpkin and cheese filling, served with a zesty, creamy dip that’s absolutely irresistible. This dish brings together the warmth of autumn flavors with a spicy kick and a satisfying crunch, making it perfect for parties, family dinners, or anytime you want to treat yourself to something a little extraordinary. Whether you’re a pumpkin fanatic or just love trying creative twists on classic Mexican-inspired dishes, you’ll fall in love with every bite!
Ingredients You’ll Need
Every ingredient in Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema plays a starring role, each adding depth, color, or a pop of flavor. You don’t need a long shopping list—just a handful of pantry staples and a few fresh accents to make this dish sing!
- Pumpkin puree: The silky, subtly sweet foundation that makes the filling so creamy and autumnal.
- Monterey Jack cheese: Melts beautifully and adds a rich, gooey texture that holds the filling together.
- Chili powder: Lends gentle heat and earthiness—don’t skip it!
- Cumin: A classic spice for Mexican-inspired recipes, adding a warm, smoky undertone.
- Salt: Essential for bringing out all the flavors in both the filling and the crema.
- Corn tortillas: Their toasty flavor and crisp texture make the perfect taquito wrapper.
- Olive oil: Brushed on top for a golden, crunchy finish in the oven.
- Jalapeño pepper: Roasted for a smoky kick in the crema—remove the seeds for less heat or leave them in for extra spice.
- Pepitas (pumpkin seeds): Give the crema nutty richness and a little extra body.
- Sour cream: The base for the crema, providing tang and creaminess.
- Fresh cilantro: Brightens up the crema with fresh, herbal notes.
- Lime juice: Adds zest and balances the richness of the cheese and crema.
- Garlic powder: For a subtle, savory depth in the dip.
- Water: Just a splash to blend the crema to the perfect consistency.
How to Make Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema
Step 1: Prepare the Pumpkin Filling
In a medium mixing bowl, stir together the pumpkin puree, shredded Monterey Jack cheese, chili powder, cumin, and salt until everything is well combined. The mixture should be thick, creamy, and flecked with melty cheese—totally tempting even before it hits the oven! This vibrant filling is what gives Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema their signature flavor.
Step 2: Warm the Tortillas
Before filling, warm the corn tortillas for a few seconds on each side in a dry skillet or wrap them in a damp paper towel and microwave for 30 seconds. Warm tortillas are much easier to roll and are less likely to crack, making assembly a breeze.
Step 3: Fill and Roll the Taquitos
Spoon about 2 tablespoons of the pumpkin-cheese mixture onto each tortilla. Roll them up tightly and place seam-side down on a lightly greased baking sheet. The tighter you roll, the crispier and more satisfying each bite will be!
Step 4: Bake Until Crispy
Brush the tops of the rolled taquitos lightly with olive oil to help them brown and crisp in the oven. Bake at 400°F for 15 to 20 minutes, or until the taquitos are golden and audibly crunchy when tapped. The house will start to smell incredible—good luck waiting until they’re done!
Step 5: Roast the Jalapeño
While the taquitos bake, roast the jalapeño pepper directly over a gas flame or under your oven’s broiler until the skin is blistered and charred. Once cooled, peel off the skin and remove the seeds for a milder crema (or leave them in if you like things spicy).
Step 6: Blend the Roasted Jalapeño Pepita Crema
In a blender or food processor, combine the roasted jalapeño, pepitas, sour cream, cilantro, lime juice, garlic powder, salt, and a splash of water. Blend until the mixture is smooth, creamy, and flecked with green. Taste and adjust the salt or lime juice if needed. This is the secret sauce that makes Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema truly unforgettable!
Step 7: Serve and Enjoy
Arrange the hot, crispy taquitos on a platter and serve with the roasted jalapeño pepita crema for dipping. Get ready for oohs and aahs from everyone at the table—these are next-level taquitos!
How to Serve Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema
Garnishes
Dress up your platter with a shower of fresh cilantro leaves, a scattering of pepitas, and a few lime wedges for squeezing. A sprinkle of flaky salt right after baking gives the taquitos a gourmet finish. Serving with extra crema on the side ensures everyone gets plenty of that dreamy dip.
Side Dishes
Pair Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema with a simple avocado salad, Mexican street corn, or a big bowl of black beans for a well-rounded meal. If you’re entertaining, chips and homemade salsa or a tangy slaw make the perfect companions.
Creative Ways to Present
Try serving the taquitos upright in shot glasses filled with crema for a fun party appetizer, or cut them in half on a platter for easy sharing. For a hearty main, nestle a few taquitos on a plate with a generous drizzle of crema and a side of pickled onions or quick escabeche.
Make Ahead and Storage
Storing Leftovers
If you have leftover Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema, let them cool to room temperature, then transfer to an airtight container. They’ll keep in the refrigerator for up to 3 days, perfect for a quick lunch or snack.
Freezing
To freeze, arrange the cooled taquitos in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or container and keep for up to 2 months. The crema can also be frozen, though it may separate slightly—just give it a good stir after thawing.
Reheating
Reheat taquitos in a 375°F oven or air fryer for 10 minutes, until crispy and hot. Microwaving works in a pinch, but the oven is best for restoring their signature crunch. Let the crema come to room temperature or give it a quick stir if it’s chilled.
FAQs
Can I use canned pumpkin instead of homemade puree?
Absolutely! Canned pumpkin puree is convenient and works beautifully in this recipe. Just make sure it’s 100 percent pure pumpkin, not pumpkin pie filling.
How spicy is the roasted jalapeño pepita crema?
The spice level is totally customizable. Removing the seeds from the jalapeño keeps it mild, while leaving them in or adding an extra pepper will crank up the heat. Taste as you blend and adjust to your liking.
Can I make these taquitos gluten free?
Yes! Corn tortillas are naturally gluten free, so as long as you check your other ingredients (especially the spices and sour cream), Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema are a fantastic gluten-free option.
What’s the best way to keep the tortillas from cracking?
Warming the tortillas before filling is key—they’ll be more pliable and less likely to split. If any do crack, don’t worry; they’ll still taste delicious once baked!
Can I air-fry the taquitos instead of baking?
Definitely! Air-fry at 400°F for 8 to 10 minutes, turning once for even crisping. It’s a speedy way to get that irresistible crunch with less oil.
Final Thoughts
I hope you’re as excited as I am to make Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema part of your recipe rotation. They’re fun to make, packed with delicious flavors, and guaranteed to impress. Gather your favorite people, whip up a batch, and let the fiesta begin!
Print
Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 taquitos
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Delight in these Cheesy Pumpkin Taquitos topped with a creamy, smoky Roasted Jalapeño Pepita Crema. This Mexican-inspired vegetarian recipe combines the rich flavors of pumpkin puree and Monterey Jack cheese with a hint of chili and cumin, rolled in crispy baked corn tortillas. Perfect as an appetizer or main course, these taquitos offer a comforting, flavorful twist on a classic favorite.
Ingredients
Taquito Filling
- 2 cups pumpkin puree
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
Taquitos
- 12 small corn tortillas
- 2 tablespoons olive oil
Roasted Jalapeño Pepita Crema
- 1 jalapeño pepper
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 cup sour cream
- 1/4 cup fresh cilantro
- juice of 1 lime
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoons water as needed
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and lightly grease a baking sheet to prevent sticking and aid in even baking.
- Make Pumpkin Filling: In a medium bowl, mix together the pumpkin puree, shredded Monterey Jack cheese, chili powder, cumin, and salt until well combined, creating a flavorful filling.
- Warm Tortillas: Slightly warm the corn tortillas to make them pliable and easier to roll without cracking.
- Fill and Roll Taquitos: Spoon about 2 tablespoons of the pumpkin filling onto each tortilla, then tightly roll each one and place seam-side down on the prepared baking sheet.
- Brush with Olive Oil and Bake: Lightly brush the rolled taquitos with olive oil to help them crisp up. Bake in the preheated oven for 15 to 20 minutes, or until they are golden and crispy.
- Prepare Roasted Jalapeño: While taquitos bake, roast the jalapeño pepper either over an open flame or under a broiler until the skin is blistered. Peel off the skin and remove seeds to reduce heat.
- Make Pepita Crema: In a blender, combine the roasted jalapeño, pepitas, sour cream, cilantro, lime juice, garlic powder, salt, and water. Blend until smooth and creamy, adding more water if necessary to reach desired consistency.
- Serve: Serve the hot, crispy taquitos alongside the roasted jalapeño pepita crema for dipping. Enjoy immediately for best texture and flavor.
Notes
- For extra crunch, sprinkle shredded Monterey Jack cheese on top of the taquitos before baking.
- The roasted jalapeño pepita crema can be made ahead of time and stored in the refrigerator for up to 3 days.
- You can also air-fry the taquitos at 400°F for 8 to 10 minutes as an alternative cooking method.
Nutrition
- Serving Size: 2 taquitos with crema
- Calories: 280
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 25 mg
