Vegetarian Jalapeno Cream Cheese Taquitos

READY IN: 33mins
Recipe by spiritussancto

several ideas and recipes rolled into something different. going to try pre-making and freezing to be heated in the oven later for a quick snack

Top Review by TreeSquirrel

Pretty tasty and easy to throw together! Just as a hint, one cup cream cheese is 8 oz., the full block of cream cheese. I added an extra half block (4 oz.) of cream cheese to use up some that I had on hand. I also added a small handful of sliced jalapenos that I had hand chopped finely. In addition, I used a Monterrey and Cheddar cheese blend. I baked in my toaster oven, but my tortillas didn't get crispy, as I would have liked. I'm going to make these again, but broil them the last few minutes to ensure crispiness. I served these with a side of simple Mexican rice and green beans. Overall, great taste! Thank you for posting!

Ingredients Nutrition


  1. bring broth to a boil and blanch peppers in it for 2 min, reserve the broth.
  2. finely chop peppers and mix with cheeses, add other spices if desired, shredded vegetarian "chicken" strips, lime juice, whatever you like.
  3. carefully dip one tortilla at a time into hot broth for 2 seconds with tongs.
  4. place about 1/4-1/3 cup filling on softened tortilla in a line about 1/3 up the way from the bottom, cigar roll and place on a greased cookie sheet with seam side down.
  5. repeat with rest of tortillas and filling.
  6. bake at 425f for 13 min or until crispy.

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