Jalapeno Popper Cheesy Taquitos (With Video)

Jalapeno Popper Cheesy Taquitos are the consummate Game Day food. An easy recipe that will knock your socks off, with instructions to make-ahead too. Loaded with your favorite popper flavors: jalapenos, bacon and ooey gooey cheese. Adding perfectly seasoned beef makes this an awesome dinner recipe and it is on our hidangan regularly!

 

You may have noticed I have a thing for Jalapeno Poppers.  It all started with this grill recipe I created, then came the meatballs, the jalapeno popper pretzel bombs, breads - this one and that one, and then the mother of jalapeno popper recipes... The Jalapeno Popper Mac and Cheese.

I can't get enough.  The flavor combination draws me in.  Honestly I had no intentions to create this recipe.  I was on a mission for a burrito, but once I inventoried my fridge, the magic happened.  Jalapeno Popper Taquitos are loaded with jalapenos, beef, bacon, ooey gooey cheese and the perfect Mexican flavors to make your heart go pitter patter!  The jury is out on the tortilla though, so you will have to weigh in.  I say I love the flavor that the corn tortillas add to the taquitos.  Chad says that he prefers the flour because you can focus on the yumminess inside the taquito.  What is your opinion?

Last week we were all sittting around the table eating these fabulous taquitos and discussing how our family loves loves loves Mexican food and Mexican flavors.  Despite the fact that I am Italian (50%, 2nd generation American-Italian) I find myself cooking with southwestern staples and spices more than any other.  As a matter of fact, I asked my 4 year old daughter about Italian food and she looked confused.  I mentioned pasta and she actually said "what's that?"  Gasp, my relatives would go through the roof.

Well, the palate wants what the palate wants. Ours seem to go for Mexican and Southwestern food more than not. We are planning on celebrating our family day with some football and these taquitos are going to be the star of the show.  A fabulous make ahead dish is perfect for game day.  Simply prepare (without baking), freeze, and cook when ready to serve.  No defrosting necessary.  Could it possibly be easier?

Helpful Tips to make Jalapeno Popper Taquitos:

• Filling tortillas with 1 tablespoon of mixture will make approximately 48 taquitos.  This works best with the corn tortillas, adding more causes the tortillas to separate.  Flour tortillas perfectly hold 2 tablespoons of mixture.
• Using fresh tortillas will give the best results, if you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a wet paper towel over top. This will help make them more pliable.
• If taquitos are unrolling, add a dab of jalapeno popper mixture to the inside end of the taquito and gently press down to seal.
• To freeze for later use:  Prepare taquitos as described, but do not bake.  Place baking pan into freezer.  Allow taquitos to freeze solid.  Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.
• They keep well for 6 months.  To prepare frozen taquitos, preheat panggangan to 425°F and bake frozen taquitos for 20 minutes or until tortillas are crisp or ends are beginning to brown.  Serve and enjoy! 
• Why New Mexico Chile Powder? It has a deep dark reddish brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this sauce. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon.  if you are afraid the heat will be too much you can use half New Mexico Chili Powder and 1/2 regular chili powder.

What you will need to make Jalapeno Popper Taquitos:

• Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
• scoop – perfect for meatballs, cookies, ice cream for portioning out leftovers! I have had this set for years and use them all the time.
• New Mexico Chile Powder - This is one of my favorite spices. See the notes above. 

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite taquito recipes:

Jalapeno Popper Breakfast Taquitos
Chili-Lime Chicken Taquitos

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See how easy these Jalapeno Popper Cheesy Taquitos are to make. Watch the video!!!

Yield: 24-48Author: Donna Elicl

Jalapeno Popper Taquitos

Jalapeno Popper Taquitos are the consummate Game Day food. An easy recipe that will knock your socks off, with instructions to make-ahead too. Loaded with your favorite popper flavors: jalapenos, bacon and ooey gooey cheese.

prep time: 15 MINScook time: 25 MINStotal time: 40 mins

Ingredients

• 3-6 jalapeños, diced (more for spicy, less for mild)
• 16 ounces lean ground beef (about 88%)
• 1 tablespoon New Mexico chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon kosher salt, plus more for sprinkling
• 1/2 teaspoon garlic powder
• 1 cup bacon crumbles (1 pound cooked and diced)
• 8 ounces cream cheese, softened
• 4 cups shredded Colby Jack cheese
• 24-48 6" small flour tortilla or corn tortillas*
• cooking spray

Instructions

1. Heat panggangan to 425°F. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray. Set aside.
2. In a large (10 inch) skillet over medium-high heat cook ground beef and jalapeños, until cooked through.  Break beef up with a spatula as it cooks. Add all seasonings and 1 cup water. Stir and cover with lid.  Cook 10 minutes, remove the cover and continue to cook until water evaporates. Remove from heat. Add bacon. Stir to combine.
3. Meanwhile, place cream cheese in a large bowl. Set aside.
4. Add cooked beef mixture to cream cheese and stir until combined well. Add cheese and stir again until completely combined.
5. Layout 4 tortillas at a time and add 1-2 tablespoons of mixture to the lower 1/3 of the tortilla. Roll the taquito tightly without tearing the tortilla.  Place taquitos seam side down on the baking sheet.  Repeat until the baking sheet is full, being careful not to allow the taquitos to touch.  If the taquitos are unrolling or tearing, see cook's note for tips.
6. Spray taquitos with cooking spray and sprinkle with salt.  Bake 15-20 minutes until the tortillas are crisp or the ends begin to brown.

DONNA'S NOTES:

1. Filling tortillas with 1 tablespoon of the mixture will make approximately 48 taquitos.  This works best with the corn tortillas, adding more causes the tortillas to separate.  Flour tortillas perfectly hold 2 tablespoons of mixture.
2. Using fresh tortillas will give the best results, if you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a wet paper towel over the top. This extra step will help make them more pliable.
3. If taquitos are unrolling, add a dab of jalapeno popper mixture to the inside end of the taquito and gently press down to seal.
4. To freeze for later use:  Prepare taquitos as described, but do not bake.  Place baking pan in the freezer.  Allow taquitos to freeze solid.  Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.
5. They keep well for 6 months.  To prepare frozen taquitos, preheat panggangan to 425°F and bake frozen taquitos for 20 minutes or until tortillas are crisp or ends are beginning to brown.
6. Why New Mexico Chile Powder? It has a deep dark reddish brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this sauce. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon.  If you can't find it you can substitute Ancho Chili Powder.

Recipe developed by Donna Elick
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