Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
If you are craving a unique twist on classic Mexican appetizers, the Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe is exactly what you need. This dish brings together the creamy, spiced goodness of pumpkin with a melty blend of pepper jack and sharp cheddar cheeses, all wrapped tightly in crispy corn tortillas. The roasted jalapeño pepita crema adds a smoky, tangy finishing touch that elevates every bite. It’s a perfect blend of flavors and textures that feels comforting and exciting all at once, ideal for fall gatherings or whenever you want to impress with something a little different yet utterly delicious.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in creating the vibrant flavors and perfect textures of the Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe. From the warm spices enhancing the pumpkin filling to the fresh lime in the crema, every element adds its own magic to this dish.
- Olive oil: Helps sauté the onions and garlic for a rich, savory base.
- Yellow onion: Adds a mild sweetness and body to the pumpkin mixture.
- Garlic: Provides a fragrant depth that complements the spices.
- Canned pumpkin puree: The star ingredient lending smooth texture and earthy sweetness.
- Ground cumin: Brings warmth and a slightly smoky undertone.
- Smoked paprika: Adds a subtle smoky flavor and beautiful color.
- Ground cinnamon: Offers a hint of cozy spice to balance the savory notes.
- Salt and black pepper: Essential seasonings that enhance all flavors.
- Pepper jack cheese: Gives the taquitos a spicy, melty kick.
- Sharp cheddar cheese: Contributes sharpness and creamy texture.
- Corn tortillas: The crispy, golden shell holding all the delicious filling.
- Cooking spray or oil for brushing: Ensures the taquitos bake to crispy perfection.
- Jalapeño (roasted and peeled): Adds smoky heat to the pepita crema.
- Pepitas (pumpkin seeds): Give the crema a unique nutty texture and flavor.
- Sour cream: Creates a cool, creamy base for the crema sauce.
- Fresh lime juice: Brightens the crema with zingy freshness.
- Fresh cilantro: Lends herbaceous notes that balance the richness.
- Water: Used to thin the crema to the perfect dipping consistency.
How to Make Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
Step 1: Prepare the Pumpkin Filling
Start by heating olive oil in a skillet over medium heat. Sauté your finely chopped yellow onion for about 3 to 4 minutes until it starts to soften and release its sweetness. Then add the minced garlic and cook for just one more minute to avoid burning but infuse that bold flavor everyone loves. Stir in the canned pumpkin puree followed by ground cumin, smoked paprika, a pinch of cinnamon, salt, and pepper. Allow it all to cook together for a couple of minutes until warmed through, then remove from heat and let it cool slightly. Once cooled just enough, mix in the shredded pepper jack and sharp cheddar cheeses until you have a creamy, cheesy filling that’s bursting with flavor.
Step 2: Prepare the Tortillas
Warm your corn tortillas briefly in the microwave or on a hot dry skillet until they are pliable and easy to roll. This step is key to prevent cracking when you roll the taquitos tightly. Each tortilla will then become a perfect little pocket ready to hold that delicious pumpkin-cheese filling.
Step 3: Assemble and Bake the Taquitos
Using about 2 to 3 tablespoons of the pumpkin-cheese mixture, spoon the filling onto each warmed tortilla and roll it up tightly. Place each taquito seam-side down on a baking sheet lined with parchment or lightly greased to avoid sticking. To achieve that iconic crispy outer layer, lightly brush or spray the tops of the assembled taquitos with oil. Bake at 425°F (220°C) for 15 to 18 minutes until they turn golden and irresistible.
Step 4: Make the Roasted Jalapeño Pepita Crema
While the taquitos bake, blend the roasted and peeled jalapeño with pepitas, sour cream, fresh lime juice, cilantro, and salt until you get a smooth and creamy sauce. Add water one tablespoon at a time until the crema achieves a perfect dipping consistency that’s silky but not too runny. This sauce brings bright, creamy, and smoky notes that perfectly counterbalance the richness of the taquitos.
How to Serve Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
Garnishes
Sprinkle a little fresh cilantro or thinly sliced green onions over the taquitos before serving to add a burst of color and fresh herbaceous flavor. A few crumbles of queso fresco or a squeeze of fresh lime juice can also elevate the dish and brighten each bite.
Side Dishes
To round out this irresistible appetizer, pair the taquitos with simple sides like a crisp cabbage slaw, black bean salad, or a zesty Mexican street corn salad. Each adds textural contrast and complements the smoky, cheesy flavors perfectly. These sides keep the meal balanced and vibrant.
Creative Ways to Present
For a fun party presentation, arrange the taquitos upright in a decorative bowl or serve them on a wooden board with small ramekins filled with the roasted jalapeño pepita crema. Adding a few fresh lime wedges and colorful edible flowers can also create a festive vibe that invites your guests to dig in and enjoy the Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, let the taquitos cool completely before placing them in an airtight container. They’ll keep well in the refrigerator for up to 3 days without losing their scrumptious flavors or texture.
Freezing
One of the best parts of this recipe is how well the taquitos freeze! Assemble them but don’t bake yet. Freeze them laid out in a single layer so they don’t stick together, then transfer to a freezer-safe bag or container. When ready to enjoy, bake them straight from frozen, adding a few extra minutes to the cooking time for that coveted crispness.
Reheating
To reheat, pop the taquitos in a preheated oven at 375°F (190°C) for about 8 to 10 minutes or until they are hot and crispy again. Avoid the microwave if possible to keep that outer shell perfectly crunchy!
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! You can roast fresh pumpkin and puree it yourself. Just be sure to cook it until very soft and strain any excess moisture to maintain the right filling consistency for the taquitos.
How spicy is the roasted jalapeño pepita crema?
The spice level is quite mild, especially since the seeds and membranes are removed before roasting the jalapeño. The roasting process also mellows the heat and adds a smoky flavor, making it approachable for most palates.
Can these taquitos be made vegan?
Definitely! Substitute the cheeses with your favorite vegan cheese alternatives and swap the sour cream in the crema for a plant-based yogurt or vegan sour cream. The flavors will remain rich and satisfying.
Is it possible to pan-fry the taquitos instead of baking?
You can pan-fry them for a quicker, extra crispy option, but baking is healthier and easier for cooking multiple taquitos evenly. If frying, use enough oil for shallow frying and cook in batches until golden.
What’s the best way to roast the jalapeño?
You can char the jalapeño directly over a gas flame, under a broiler, or on a grill until the skin is blackened. Let it cool in a covered bowl to loosen the skin, then peel off the charred skin and remove the seeds. This technique brings out smoky, deep flavors essential to the crema.
Final Thoughts
The Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe is a total game-changer when you want something cozy, flavorful, and fun to share. From the rich, spiced pumpkin filling to the crunchy corn tortilla and that unforgettable smoky crema, every bite tells a delicious story. Give this recipe a try and watch it become a beloved favorite in your kitchen and at your table. Trust me, your taste buds will thank you!
Print
Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema are a delicious and flavorful appetizer perfect for fall. Filled with a spiced pumpkin and cheese mixture, rolled in corn tortillas, and baked until crispy, they offer a comforting twist on traditional taquitos. The creamy jalapeño pepita crema adds a zesty, smoky finishing touch that perfectly complements the warm spices and cheese filling.
Ingredients
Taquitos
- 1 tablespoon olive oil
- 1/2 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded pepper jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 8–10 small corn tortillas
- cooking spray or oil for brushing
Roasted Jalapeño Pepita Crema
- 1 jalapeño, roasted and peeled, seeds removed for less heat
- 1/3 cup pepitas (shelled pumpkin seeds)
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro
- 1/4 teaspoon salt
- 2–4 tablespoons water, as needed for thinning
Instructions
- Preheat Oven and Sauté Aromatics: Preheat the oven to 425°F (220°C). Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion for 3–4 minutes until soft and translucent, then add minced garlic and cook for 1 minute more until fragrant.
- Cook Pumpkin Filling: Stir in the canned pumpkin puree, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper. Cook the mixture for 2–3 minutes until heated through and the spices are well incorporated. Remove from heat and let it cool slightly.
- Add Cheeses: Once the pumpkin mixture is slightly cooled, stir in shredded pepper jack cheese and sharp cheddar cheese until fully combined into a creamy filling.
- Warm Tortillas and Assemble Taquitos: Warm the corn tortillas briefly either in the microwave or in a hot skillet just until pliable. Spoon about 2–3 tablespoons of the pumpkin-cheese filling onto each tortilla and roll tightly, ensuring the filling is secure inside.
- Prepare for Baking: Place the rolled taquitos seam-side down on a greased or parchment-lined baking sheet. Lightly brush or spray the tops of the taquitos with oil to help them crisp up during baking.
- Bake Taquitos: Bake in the preheated oven for 15–18 minutes, or until the taquitos are golden brown and crispy on the outside.
- Make Roasted Jalapeño Pepita Crema: In a blender, combine the roasted and peeled jalapeño, pepitas, sour cream, fresh lime juice, cilantro, and salt. Blend until smooth, adding 2 to 4 tablespoons of water gradually to reach a smooth, pourable consistency.
- Serve: Remove the taquitos from the oven and serve hot, drizzled with the jalapeño pepita crema or with the crema on the side for dipping.
Notes
- To roast the jalapeño, place it under a broiler or over an open flame until charred all over. Then peel off the skin and remove seeds for milder heat.
- You can substitute Greek yogurt for the sour cream in the crema for a tangier, lighter option.
- These taquitos freeze well before baking. Freeze them in a single layer on a sheet tray, then bake from frozen, adding a few extra minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
