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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!

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TreeSquirrel May 10, 2011
Vegetarian Jalapeno Cream Cheese Taquitos