Crispy Baked Cheese & Pepper Taquitos with Avocado Crema (Print Version)
Enjoy crispy baked taquitos filled with melted cheese and bell peppers. Served with a fresh, creamy avocado crema, these are perfect for a quick meal or appetizer.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 18 Minutes minutes
Total Time: 38 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ The Crispy Core
01 -
12 (6-inch) corn tortillas
02 -
1 1/2 cups shredded Monterey Jack cheese
03 -
1 medium red bell pepper, finely diced
04 -
2 tbsp olive oil
→ Zesty Seasoning & Aromatics
05 -
1 tsp chili powder
06 -
1/2 tsp ground cumin
07 -
1/2 tsp garlic powder
08 -
1/2 tsp onion powder
09 -
Salt and black pepper to taste
→ Velvety Avocado Crema
10 -
1 large ripe avocado, pitted and scooped
11 -
1/4 cup plain full-fat Greek yogurt
12 -
1 tbsp fresh lime juice
13 -
1/4 cup fresh cilantro, roughly chopped
14 -
1 clove garlic, minced
15 -
1/4 tsp salt
16 -
1-2 tbsp cold water (as needed for consistency)
→ Fresh Finishes
17 -
Fresh cilantro, for garnish
18 -
Lime wedges, for serving
19 -
Pinch of smoked paprika, for garnish
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This prepares your workspace for the delicious Crispy Baked Cheese & Pepper Taquitos with Avocado Crema.
02 -
In a medium skillet, heat 1 tbsp olive oil over medium heat. Add 1 medium red bell pepper, finely diced, and cook for 3-5 minutes until softened. Remove from heat and transfer to a bowl.
03 -
To the softened bell pepper, add 1 1/2 cups shredded Monterey Jack cheese, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Season with salt and black pepper to taste. Mix well to combine.
04 -
Lightly brush both sides of each of the 12 (6-inch) corn tortillas with the remaining 1 tbsp olive oil. Microwave tortillas in stacks of 3-4 for 20-30 seconds, or until pliable. This prevents cracking when rolling your Crispy Baked Cheese & Pepper Taquitos.
05 -
Place about 2 tablespoons of the cheese and pepper filling in a line near one edge of each softened tortilla. Tightly roll each tortilla into a taquito shape. Place seam-side down on the prepared baking sheet. Repeat for all 12 taquitos.
06 -
Bake the taquitos for 15-18 minutes, or until golden brown and crispy. For the best Crispy Baked Cheese & Pepper Taquitos with Avocado Crema, flip them halfway through baking to ensure even crispness.
07 -
While taquitos bake, combine 1 large ripe avocado, 1/4 cup plain full-fat Greek yogurt, 1 tbsp fresh lime juice, 1/4 cup fresh cilantro, 1 clove garlic, and 1/4 tsp salt in a food processor. Blend until smooth, adding 1-2 tbsp cold water as needed for desired consistency.
08 -
Serve the hot Crispy Baked Cheese & Pepper Taquitos immediately with the Velvety Avocado Crema. Garnish with fresh cilantro, a pinch of smoked paprika, and lime wedges for an extra burst of flavor.
# Notes:
01 -
For even crispier taquitos, you can lightly spray them with cooking oil before baking.
02 -
Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for best results.
03 -
Feel free to experiment with other cheeses like a Mexican blend or sharp cheddar. For a spicier kick, add a pinch of cayenne pepper to the filling.
04 -
These taquitos are fantastic on their own, but also pair wonderfully with a side of salsa or a simple green salad for a complete meal.
# Tools You'll Need:
01 -
Baking sheet
02 -
Parchment paper
03 -
Small mixing bowls
04 -
Food processor or blender
05 -
Measuring cups and spoons
06 -
Cutting board
07 -
Knife
# Nutrition Facts (Per Serving):
Calories: 524 kcal
Total Fat: 31 g
Total Carbohydrate: 49 g
Protein: 19 g