Baked Cream Cheese Taquitos

Serves: 5

These baked cream cheese taquitos originally had shredded chicken in them. You can add it in if you like (1 cup), but I wanted these to be a side with my grilled lime chicken. They turned out amazing!

Yield: 2 per person
Prep Time:
Cook Time:
Total Time:


10 corn tortillas
4 ounces cream cheese, softened
1/2 cup shredded Monterey Jack cheese
1 clove garlic, minced (1/2 tsp.)
1/4 cup salsa verde
1/4 teaspoon ground cumin
salt and pepper to taste


Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil (spray well if using foil) and set aside.

In a large bowl, mix together the cream cheese, Monterey-jack cheese, garlic, salsa verde, and ground cumin until well combined. Season with salt & pepper to taste.

Spoon two tablespoons of the cheese mixture into each tortilla. Roll each tortilla tightly and place seam side down on the baking sheet. You can secure the tortillas with toothpicks to hold them together a little better.

Bake for 15-17 minutes, broil for the last minute or two to get them a little more crispy.

Serve immediately.

Revised from Source:

Add Recipe to Cook'n

blog comments powered by Disqus