Description
These Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema are a deliciously festive and vegetarian appetizer perfect for fall. The taquitos are filled with a savory blend of pumpkin puree, sharp cheddar, and cotija cheese, accented with warm spices. They are baked until crispy and golden, then served with a creamy, zesty roasted jalapeño and pepita crema that adds a smoky, vibrant flavor. This recipe offers a tasty way to enjoy seasonal ingredients with a Mexican-inspired twist.
Ingredients
Scale
Taquitos
- 1 cup canned pumpkin puree
- 1 cup shredded sharp cheddar cheese
- 1/2 cup crumbled cotija cheese
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 12 small corn tortillas
- 1 tablespoon olive oil
Roasted Jalapeño Pepita Crema
- 1/2 cup roasted pepitas (pumpkin seeds)
- 1 roasted jalapeño (seeds removed for less heat)
- 1/4 cup fresh cilantro leaves
- 1 clove garlic
- 2 tablespoons lime juice
- 1/2 cup sour cream
- 2 tablespoons water (plus more as needed)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the taquitos to a crispy golden brown.
- Mix Filling: In a bowl, thoroughly combine the canned pumpkin puree, shredded sharp cheddar cheese, crumbled cotija cheese, ground cumin, smoked paprika, garlic powder, salt, and black pepper until the mixture is smooth and evenly blended.
- Prepare Tortillas: Warm the corn tortillas slightly, either in a microwave or on a skillet, to make them pliable and prevent cracking when rolling.
- Assemble Taquitos: Place about 2 tablespoons of the pumpkin and cheese mixture onto each warmed tortilla. Roll each tortilla tightly and set them seam-side down on a parchment-lined baking sheet to maintain their shape while baking.
- Oil and Bake: Lightly brush the tops of the rolled taquitos with olive oil to promote crispiness. Bake in the preheated oven for 15 to 18 minutes or until the taquitos are crispy and golden brown.
- Prepare Pepita Crema: While the taquitos bake, combine the roasted pepitas, roasted jalapeño (with seeds removed for less heat), fresh cilantro leaves, garlic clove, lime juice, sour cream, and water in a blender or food processor. Blend until smooth, adding more water as needed to reach the desired creamy consistency.
- Serve: Remove the taquitos from the oven and serve hot with the roasted jalapeño pepita crema either drizzled on top or as a dipping side to enjoy alongside.
Notes
- To roast the jalapeño, place under a broiler or directly over a gas flame until charred, then peel and remove the seeds for less heat.
- For a dairy-free version, substitute plant-based cheese and sour cream alternatives.
- These taquitos can also be cooked in an air fryer at 400°F for 10–12 minutes for a quicker alternative to baking.
