Fully Loaded Turkey Taquitos
When we’re in the mood to mix things up, we love taquitos, also known as rolled-up tacos with a crispy outer shell. We achieve the taquito crunch factor by baking the stuffed tortillas—full of zesty pork and a blend of Mexican cheeses—no messy deep frying required. That golden crust is the perfect canvas for pico de gallo, creamy guacamole, and hot sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Ground Turkey
1 unit
Onion
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 tablespoon
Guacamole
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil (or coat with nonstick cooking spray). Wash and dry produce.
Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).
Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes.
Add pork*; cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4-6 minutes.
Stir in Southwest Spice Blend, Tex-Mex paste, and ⅓ cup water (½ cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat.
Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat on both sides.
Place tortillas on a clean work surface. Once pork filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese blend. Roll up tortillas, starting with filled sides, to create taquitos. Place, seam sides down, on prepared sheet. TIP: Make sure the taquitos are snug on the sheet—this will prevent them from unrolling.
Bake on middle rack until golden brown and crispy, 8-12 minutes.
While taquitos bake, finely dice tomato. Zest and quarter lime.
In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt.
In a separate small bowl, combine guacamole, sour cream, remaining lime zest, and a squeeze of lime juice. Season with salt and pepper.
Divide taquitos between plates. Top with creamy guacamole, pico de gallo, and Cholula® hot sauce. Serve with remaining lime on the side.
