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
Scale
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.
