Spinach Artichoke Taquitos

Name: Spinach Artichoke Taquitos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Latin American, American, Mexican
Ingredients: 2 tablespoons butter; 1/2 yellow onion, minced; 3 cloves garlic, minced; 1 jalapeño, minced; 1 (12-ounce) jar marinated quartered artichokes, well drained and chopped; 1 (10-ounce) box frozen spinach, squeezed dry; 1 (8-ounce) block cream cheese, room temperature; 1/4 cup sour cream; 1 1/2 cups Mexican cheese blend; 1/2 cup pico de gallo; 12 corn tortillas; Kosher salt and freshly ground black pepper; 1 large egg, beaten; 1 cup vegetable oil; Mexican crema; Chopped cilantro; Sliced avocado

8 steps

Prep:15minCook:30min

Crispy, fried taquitos topped with Mexican crema are the perfect vessel for spinach artichoke goodness.

Updated at: Thu, 17 Aug 2023 03:25:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories456.3 kcal (23%)

Total Fat36.1 g (52%)

Carbs25.1 g (10%)

Sugars1.9 g (2%)

Protein9 g (18%)

Sodium414.4 mg (21%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 tablespoonsbutter

0.5yellow onion

12 ouncemarinated artichokes

quartered, well drained and chopped

1 x 10 ouncefrozen spinach

box, squeezed dry

8 ouncecream cheese

room temperature

¼ cupsour cream

1 ½ cupsMexican cheese blend

½ cuppico de gallo

12corn tortillas

kosher salt

freshly ground black pepper

1egg

large, beaten

1 cupvegetable oil

Instructions

Step 1

In a large saute pan over medium-high heat, melt butter. Cook the onion, jalapeño and garlic until softened, about 4 minutes.

Step 2

Add artichokes and cook until lightly browned, about 2 more minutes. Season with salt and pepper. Remove to a large bowl. Cool slightly.

Step 3

Stir in the spinach, cream cheese, sour cream, cheese and pico de gallo. Season with salt and pepper.

Step 4

Wrap corn tortillas in a clean, damp tea towel and set on a plate. Microwave 6 at a time until pliable, 2 minutes.

Step 5

Brush the top edges of tortillas with egg wash. Add about 3 tablespoons of filling across the lower half of each tortilla and roll tightly.

Step 6

Place seam side down on a sheet tray, and repeat with remaining tortillas.

Step 7

Heat oil in large, high-sided skillet over medium-high heat. Working in batches, place taquitos seam side down in the hot oil, and fry until golden brown, about 4 minutes. Flip and cook the remaining side for 3 minutes longer.

Step 8

Serve drizzled with Mexican crema and topped with cilantro and sliced avocado.

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