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
Scale
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
