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
Scale
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
