Jalapeño Cheese Taquitos with Black Bean and Corn Salsa. I love Mexican food and was inspired to create a Taquito recipe after sampling some delicious taquitos at Topolabamba. If you haven’t been, Topolabamba is a Mexican restaurant with a laid back atmosphere, a huge tequila menu and tapas-style dishes.
My Jalapeño Cheese Taquitos are stuffed full with a cream cheese, corn and green jalapeño chilli filling, then baked until crisp. The crisp taco roll contains a soft, warm cheesy centre spiked with jalapeño chilli heat and the cooling black bean and corn salsa is a perfect accompaniment. Let me know if you try out one of my dishes. I’d love to see your photos. Tag #documentingmydinner on Instagram and follow me!
Recipe
Serves 2
Difficulty Level: Home Cook
Ingredients:
For the Jalapeño Cheese Tacquitos
- 6 small tortilla wraps. I like Cool Chile co tacos
- 250g cream cheese
- Around 3 tablespoons jalapeños from a jar, finely chopped
- Around 3 tablespoons of sweet corn (use the rest of the tin for the salsa
- Salt
- Oil spray
For the black bean and corn salsa
- Tin of black beans (I got from the Caribbean section of the supermarket)
- Tin of sweet corn
- 2 tomatoes, finely chopped
- Around a tablespoon of jalapeños, finely chopped
- 3 spring onions, finely chopped
- Salt
Method
- Preheat the oven to 200C.
- First make the filling for the Jalapeño Cheese Taquitos – in a bowl mix together the cream cheese, chopped jalapeños and sweet corn. Season with salt.
- Preheat a frying pan over a high heat. Brush/spray each tortilla wrap with a coating of oil. Fry each tortilla for just 30 seconds on each side.
- Spoon around 2-3 tablespoons of the filling in each tortilla. Wrap into rolls and place in an oiled baking dish. Spray with a little more oil. Bake for around 10-15 minutes until crisp.
- Whilst the Jalapeño Cheese Taquitos are baking, make the salsa. Simply stir all the Ingredients together in a bowl and season with plenty salt.
- Serve the crisp Jalapeño Cheese Taquitos topped with the Black Bean and Corn Salsa ! Enjoy!
Tips
- If you can’t find small tortilla wraps, simply use larger ones or cut a smaller circle from a larger tortilla – cut the leftovers into triangles, season with Cajun spice and drizzle with oil. Bake in the oven for 5-6 minutes for homemade tortilla chips.
- To make the salsa more hot, season with a little chilli powder, cayenne pepper or add a chopped fresh green chilli
- Add coriander to the salsa if you like
