Baked Turkey Taquitos

Baked Turkey Taquitos takes around 45 minutes from beginning to end. For 33 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. Watching your figure? This gluten free recipe has 121 calories, 6g of protein, and 6g of fat per serving. If you have garlic powder, Salt & Pepper, corn tortillas, and a few other ingredients on hand, you can make it. 1456 people were glad they tried this recipe. It is brought to you by Laurens Latest. Plenty of people really liked this hor d'oeuvre. This recipe is typical of Mexican cuisine. Overall, this recipe earns a rather bad spoonacular score of 26%. If you like this recipe, take a look at these similar recipes: Baked Taquitos with Turkey and a Stowaway Vegetable, Turkey Taquitos, and Turkey and Spinach Taquitos.

Servings: 24

 

Ingredients:

1/4 cup butter, melted

1 cup grated cheddar cheese

1-4 oz. can mild fire roasted diced green chiles

1/2 teaspoon chili powder

24 small corn tortillas

1 teaspoon cumin

1/2 teaspoon garlic powder

3 green onions, chopped

1 cup grated mozzarella cheese

salt & pepper, to taste

2 cups cooked, shredded turkey

Equipment:

baking paper

baking sheet

paper towels

microwave

bowl

aluminum foil

oven

Cooking instruction summary:

Preheat oven to 350 degrees. Line large cookie sheet with foil, parchment paper or silicone baking mat. Set aside.In a large bowl, stir all ingredients together excluding the tortillas and butter. Wrap corn tortillas in damp paper towels and microwave 1-2 minutes or until hot and pliable. Brush melted butter onto one of the sides of the tortilla. Place 1 heaping tablespoon of turkey filling down the center of the tortilla. Fold over and wrap tightly. Brush the outside with more butter and place onto prepared baking sheet. Repeat with remaining tortillas. Bake 20-25 minutes or until lightly golden and crispy. Serve warm with sour cream, salsa and guacamole.

 

Step by step:


1. Preheat oven to 350 degrees. Line large cookie sheet with foil, parchment paper or silicone baking mat. Set aside.In a large bowl, stir all ingredients together excluding the tortillas and butter. Wrap corn tortillas in damp paper towels and microwave 1-2 minutes or until hot and pliable.

2. Brush melted butter onto one of the sides of the tortilla.

3. Place 1 heaping tablespoon of turkey filling down the center of the tortilla. Fold over and wrap tightly.

4. Brush the outside with more butter and place onto prepared baking sheet. Repeat with remaining tortillas.

5. Bake 20-25 minutes or until lightly golden and crispy.

6. Serve warm with sour cream, salsa and guacamole.


Nutrition Information:

Quickview
121k Calories
5g Protein
5g Total Fat
12g Carbs
1% Health Score
Limit These
Calories
121k
6%

Fat
5g
9%

  Saturated Fat
3g
19%

Carbohydrates
12g
4%

  Sugar
0.6g
1%

Cholesterol
19mg
7%

Sodium
291mg
13%

Get Enough Of These
Protein
5g
11%

Phosphorus
141mg
14%

Vitamin C
7mg
9%

Calcium
82mg
8%

Fiber
1g
7%

Selenium
4µg
7%

Vitamin B6
0.14mg
7%

Magnesium
24mg
6%

Vitamin B3
1mg
6%

Zinc
0.8mg
5%

Manganese
0.1mg
5%

Vitamin A
216IU
4%

Vitamin B12
0.25µg
4%

Vitamin B2
0.07mg
4%

Vitamin K
4µg
4%

Iron
0.58mg
3%

Copper
0.06mg
3%

Potassium
98mg
3%

Vitamin B1
0.04mg
2%

Vitamin E
0.22mg
1%

Vitamin B5
0.14mg
1%

Folate
5µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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