If you’ve been craving a snack that’s bursting with flavor and perfect for cozy gatherings, then this Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe might just become your new favorite go-to. These taquitos combine the creamy, spiced warmth of pumpkin and melty Monterey Jack and sharp cheddar cheeses, all rolled up in crisped corn tortillas. The vibrant roasted jalapeño pepita crema serves as an irresistible accompaniment, adding a zesty, nutty kick that elevates each bite. It’s a fun, festive dish that perfectly captures the essence of fall with a playful Mexican-inspired twist.
Ingredients You’ll Need
This recipe is a celebration of simple, wholesome ingredients that each play a starring role in making these taquitos utterly delicious. From aromatic onions and garlic to smoky spices and fresh cheeses, every item contributes essential flavor, texture, or color that brings this dish to life.
- 1 tablespoon olive oil: The base for sautéing your onions and garlic, bringing richness and depth.
- 1 small yellow onion (diced): Adds natural sweetness and a lovely tender bite once cooked down.
- 2 garlic cloves (minced): Brings aromatic intensity that compliments the pumpkin beautifully.
- 1 cup canned pumpkin puree: This star ingredient provides creamy texture and earthy sweetness.
- 1 teaspoon ground cumin: Imparts warm, earthy spice that harmonizes perfectly with pumpkin.
- ½ teaspoon smoked paprika: Adds subtle smokiness and a hint of vibrant color.
- ½ teaspoon salt: Enhances all flavors without overpowering.
- ¼ teaspoon black pepper: A touch of bite to balance the creamy filling.
- 1 cup shredded Monterey Jack cheese: Melts beautifully to create that gooey, cheesy texture.
- ½ cup shredded sharp cheddar cheese: Contributes a tangy sharpness and deeper flavor.
- 8 small corn tortillas: The crunchy, slightly sweet vessel for your taquitos.
- Cooking spray or oil for baking: Helps crisp the taquitos to golden perfection.
- For the Roasted Jalapeño Pepita Crema: These ingredients combine to create a creamy, spicy, nutty sauce that brings everything together:
- 1 jalapeño pepper
- ¼ cup pepitas (pumpkin seeds)
- ½ cup sour cream or Greek yogurt
- 2 tablespoons fresh lime juice
- 1 garlic clove
- ¼ teaspoon salt
- 2 tablespoons water (more as needed)
How to Make Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
Step 1: Prepare the Pumpkin Cheese Filling
Start by heating olive oil in a skillet over medium heat, then add the diced onion. Cook gently for about five minutes until the onion softens into a translucent, sweet base. Add the minced garlic and cook for another minute until fragrant. Stir in the pumpkin puree, ground cumin, smoked paprika, salt, and black pepper, allowing the mixture to warm and meld flavors for two to three minutes. Finally, remove from heat and mix in the shredded Monterey Jack and sharp cheddar cheese, letting the residual warmth melt the cheeses into a smooth, rich filling.
Step 2: Roll the Taquitos
Warm the corn tortillas briefly to make them pliable—this helps prevent cracking during rolling. Then, spoon roughly two tablespoons of the pumpkin and cheese mixture onto the center of each tortilla. Roll them up tightly, making sure the seam-side is on the bottom to keep them securely closed. Place the rolled taquitos seam-side down on a parchment-lined baking sheet.
Step 3: Bake to Crispy Perfection
Lightly spray or brush the taquitos with oil to encourage crispiness. Bake in a preheated oven at 425°F (220°C) for 15 to 18 minutes, until the tortillas are golden and crispy, and you can see the melted cheese peeking out enticingly. Baking makes them gloriously crunchy without the extra mess of frying.
Step 4: Make the Roasted Jalapeño Pepita Crema
While the taquitos are baking, roast the jalapeño pepper until it’s charred on all sides—either over an open flame or using your oven’s broiler. Once cooled, remove the stem and seeds to control the heat level. In a blender, combine the roasted jalapeño with pepitas, sour cream (or Greek yogurt), fresh lime juice, garlic, salt, and water. Blend until smooth and creamy, adding extra water a teaspoon at a time if needed to reach your desired consistency. This crema adds a cool, zesty contrast with a nutty depth that’s pure magic alongside the warm taquitos.
How to Serve Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
Garnishes
Sprinkle fresh chopped cilantro or green onions on top to add a burst of color and freshness. A few crumbled queso fresco or a light drizzle of extra crema can also elevate the presentation and flavor.
Side Dishes
Serve these taquitos with a crisp green salad or a fresh pico de gallo to keep the meal vibrant and balanced. Black beans and Mexican-style street corn (elote) make fantastic accompaniments for a heartier spread.
Creative Ways to Present
Try stacking taquitos on a platter with small bowls of the roasted jalapeño pepita crema for dipping. For a party, arrange them vertically in a serving dish like mini tacos or slice into bite-sized pieces for easy finger food. Garnish with thin lime wedges for a citrusy pop that guests can squeeze over their bites.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The taquitos will remain tasty but may soften slightly, so reheating crisply is key.
Freezing
You can freeze unbaked, rolled taquitos by placing them on a tray in a single layer until firm, then transferring to a freezer-safe bag or container. They’ll keep well for up to one month and can be baked straight from the freezer with just a few extra minutes added to baking time.
Reheating
Reheat taquitos in a preheated oven at 375°F (190°C) on a baking sheet until warmed through and crispy again, about 10 minutes. Avoid microwaving as it softens the tortilla and cheese spine.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes! If you have fresh pumpkin, roast it until tender and puree until smooth before using it in this recipe. Canned pumpkin puree just saves time and ensures consistent texture.
How spicy is the roasted jalapeño pepita crema?
The heat level can be adjusted by how many seeds you include from the jalapeño. Removing all seeds keeps it mild, while leaving some seeds adds a pleasant kick that pairs beautifully with the creamy sauce.
Can I make this recipe vegan?
Absolutely! Swap out the cheeses for your favorite dairy-free shredded cheese and use plant-based yogurt instead of sour cream in the crema. The flavors remain fantastic, and it’s a great option for vegan friends.
Is it better to bake or fry the taquitos?
Baking is healthier and fuss-free, giving you wonderful crispiness without the extra oil. However, frying will yield an even crispier, golden exterior if you prefer a classic texture.
What if I can’t find pepitas for the crema?
Sunflower seeds make a good substitute and provide a similar nutty flavor and creamy texture when blended.
Final Thoughts
This Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe is more than just a snack—it’s a celebration of flavors and comfort wrapped in a crispy tortilla. Whether you’re gathering with friends, looking for a festive appetizer, or simply craving something special, these taquitos deliver every time. I can’t wait for you to try this recipe and discover how easy it is to bring a little fall-inspired magic to your table!
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Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 taquitos
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
These Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema combine creamy pumpkin puree blended with warm spices and melted cheeses, all wrapped in crispy baked corn tortillas. Paired with a smoky, tangy roasted jalapeño pepita crema, this vegetarian appetizer is perfect for fall gatherings or a flavorful snack.
Ingredients
Taquitos
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 cup canned pumpkin puree
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded sharp cheddar cheese
- 8 small corn tortillas
- Cooking spray or oil for baking
Roasted Jalapeño Pepita Crema
- 1 jalapeño pepper
- ¼ cup pepitas (pumpkin seeds)
- ½ cup sour cream or Greek yogurt
- 2 tablespoons fresh lime juice
- 1 garlic clove
- ¼ teaspoon salt
- 2 tablespoons water, plus more as needed
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and aid easy cleanup.
- Sauté Vegetables and Spices: In a skillet over medium heat, warm the olive oil and sauté the diced onion for about 5 minutes until soft and translucent. Add minced garlic and cook for an additional minute for fragrant flavor.
- Add Pumpkin and Seasonings: Stir in the canned pumpkin puree along with ground cumin, smoked paprika, salt, and black pepper. Cook the mixture for 2 to 3 minutes until everything is warmed through and well combined. Remove from heat.
- Mix in Cheeses: Immediately incorporate the shredded Monterey Jack and sharp cheddar cheeses into the warm pumpkin mixture, stirring until the cheeses start to melt and combine evenly.
- Prepare Tortillas: Warm the corn tortillas slightly to make them pliable and easier to roll without cracking.
- Assemble Taquitos: Place approximately 2 tablespoons of the pumpkin and cheese filling onto the center of each tortilla. Roll tightly and place each taquito seam-side down on the prepared baking sheet. Lightly spray or brush them with cooking oil to help them crisp when baking.
- Bake Taquitos: Bake in the preheated oven for 15 to 18 minutes or until the taquitos turn golden brown and crispy.
- Roast Jalapeño: Roast the jalapeño pepper over an open flame or under the broiler, turning occasionally, until charred on all sides. Allow it to cool, then remove the stem and seeds to reduce heat if desired.
- Make Pepita Crema: In a blender, combine the roasted jalapeño, pepitas, sour cream or Greek yogurt, fresh lime juice, garlic clove, salt, and 2 tablespoons of water. Blend until smooth, adding more water to achieve the desired creamy consistency.
- Serve: Serve the baked taquitos warm alongside the roasted jalapeño pepita crema either as a dipping sauce or drizzled over the top.
Notes
- For extra heat, leave some jalapeño seeds in the crema.
- For a crispier texture, fry the taquitos in oil instead of baking them.
- To make this recipe vegan, substitute dairy-free cheese and yogurt alternatives.
