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
Scale
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.
