If you are searching for a truly delightful way to celebrate fall flavors, look no further than this Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe. These crispy, golden taquitos combine the warm, comforting taste of pumpkin purée with melty Monterey Jack cheese, all wrapped in corn tortillas that bake up perfectly crunchy. The star of the show, however, is the luscious roasted jalapeño pepita crema—a smooth, slightly spicy sauce that brings brightness and nutty depth to every bite. This recipe is just the kind of cozy, flavorful dish to enjoy as an appetizer or a satisfying snack that feels indulgent yet wholesome.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making these taquitos shine. Each component plays a role in building layers of flavor and texture—from the tender, spiced pumpkin filling to the crisp wrappers and creamy, vibrant crema. Don’t worry if some items seem uncommon; they all add something special to this memorable dish.
- Olive oil: Essential for sautéing onion and garlic to build a flavorful base.
- Yellow onion (1/2 small, finely chopped): Adds sweetness and a delicate crunch.
- Garlic cloves (2, minced): Brings a warm, aromatic kick.
- Canned pumpkin purée (1 cup): The star ingredient that offers creamy texture and fall flavor.
- Ground cumin (1/2 teaspoon): Provides earthy, warm spice.
- Smoked paprika (1/2 teaspoon): Enhances the smoky depth of the filling.
- Chili powder (1/4 teaspoon): Adds a subtle heat without overpowering.
- Salt and pepper: To season and balance flavors perfectly.
- Shredded Monterey Jack cheese (1 1/2 cups): Melts into creamy goodness that binds the filling.
- Small corn tortillas (10): The crisp, authentic wrappers for rolling up the delicious filling.
- Cooking spray or oil: For giving the taquitos that irresistible golden crunch.
- For the roasted jalapeño pepita crema:
- Jalapeño (1, roasted, seeds removed): Delivers smoky heat with just the right amount of kick.
- Raw pepitas (1/4 cup, toasted): Adds nuttiness and creaminess to the crema.
- Sour cream (1/4 cup): Creates the smooth, tangy base of the sauce.
- Fresh lime juice (2 tablespoons): Brightens the crema with citrus freshness.
- Water (2 tablespoons): Adjusts the crema’s consistency to silky perfection.
- Olive oil (1 tablespoon): Enriches the crema and helps blend flavors.
- Salt: Enhances every taste note in the crema.
How to Make Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. This step will set you up for perfectly crisp taquitos with minimal fuss later on.
Step 2: Sauté the Aromatics
Warm olive oil in a skillet over medium heat, then add finely chopped onion. Sauté for about 3 minutes until soft and fragrant, then stir in minced garlic and cook for an additional 30 seconds. This simple sauté forms the fragrant foundation of the taquito filling, infusing it with sweetness and savory depth.
Step 3: Make the Pumpkin Filling
To the skillet, add pumpkin purée, ground cumin, smoked paprika, chili powder, and salt and pepper to taste. Stir everything together and cook for 2 to 3 minutes, allowing the spices to bloom fully in the warm pumpkin. Remove from heat and let it cool slightly so the cheese blends in smoothly.
Step 4: Incorporate the Cheese
Once the pumpkin mixture is warm but not hot, fold in shredded Monterey Jack cheese. The cheese will gently melt, creating a creamy, scrumptious filling that balances the sweetness of pumpkin with gooey richness.
Step 5: Warm and Fill Tortillas
Warm the corn tortillas briefly to make them pliable and easy to roll without cracking. Spoon about 2 tablespoons of the pumpkin-cheese mixture onto each tortilla, spreading it evenly. Roll each tortilla tightly and place them seam-side down on your prepared baking sheet. This ensures your taquitos don’t unravel during baking.
Step 6: Brush and Bake for Crispy Perfection
Lightly brush or spray the taquitos with your choice of oil to help them crisp nicely. Bake for 15 to 18 minutes or until they turn golden brown and irresistibly crunchy. Keep an eye on them near the end to avoid any burning. The result? Crisp exteriors with creamy, flavorful interiors begging to be devoured.
Step 7: Blend the Roasted Jalapeño Pepita Crema
While the taquitos bake, combine the roasted jalapeño, toasted pepitas, sour cream, fresh lime juice, water, olive oil, and salt in a blender or food processor. Blend until silky smooth to create the vibrant roasted jalapeño pepita crema. This sauce offers a smoky, nutty, and tangy complement that elevates each bite.
How to Serve Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
Garnishes
For that extra special touch, sprinkle freshly chopped cilantro or a bit of green onion on top of the taquitos. A squeeze of lime can brighten flavors even more, while a light dusting of chili powder adds an appealing hint of spice and color.
Side Dishes
Serve these taquitos alongside classic Mexican sides like guacamole, fresh pico de gallo, or a simple black bean salad. A crisp, citrusy slaw can add refreshing crunch to balance the warm, cheesy filling. These easy sides harmonize beautifully without overshadowing your main event.
Creative Ways to Present
Try stacking the taquitos in a shallow dish and drizzle the roasted jalapeño pepita crema all over them for a shareable appetizer platter. Alternatively, serve the crema in individual bowls so everyone can dip to their heart’s content. For parties, garnish with toasted pepitas for an elegant finish that brings personality and crunch.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, let the taquitos cool completely and store them in an airtight container in the refrigerator for up to 3 days. Keeping them crisp can be tricky, so reheating properly helps maintain that delightful crunch.
Freezing
These taquitos freeze wonderfully. Before baking, place the rolled taquitos on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Frozen taquitos will keep for up to 2 months, making them a convenient ready-to-bake treat whenever a craving hits.
Reheating
To reheat, bake frozen or refrigerated taquitos at 375°F (190°C) for about 10 minutes or until heated through and crisp. Avoid microwaving if you want to preserve that signature crunch. Reheat the roasted jalapeño pepita crema in the refrigerator and serve chilled or at room temperature for best flavor.
FAQs
Can I make this recipe vegan?
Yes! Simply substitute the Monterey Jack cheese with a plant-based cheese alternative and use vegan sour cream in the roasted jalapeño pepita crema. The spicy, smoky flavors still shine through, making a delicious vegan version.
How spicy is the roasted jalapeño pepita crema?
The crema has a gentle heat, especially since the seeds are removed before roasting the jalapeño. You can adjust the amount of jalapeño or keep the seeds to increase spiciness to your liking.
Can I use fresh pumpkin instead of canned purée?
Absolutely! Roast fresh pumpkin cubes until tender and puree them yourself. Just keep the quantity the same, and the fresh pumpkin will provide a lovely, natural sweetness.
Are these taquitos gluten-free?
Yes, as long as you use corn tortillas that are certified gluten-free, this recipe fits perfectly into a gluten-free diet.
What can I substitute if I don’t have pepitas for the crema?
You can swap pepitas with raw sunflower seeds or blanched almonds for a similar nutty creaminess in the roasted jalapeño pepita crema.
Final Thoughts
This Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe is a guaranteed crowd-pleaser and a wonderful way to bring comforting fall flavors to your table. The combination of creamy pumpkin filling, crispy tortillas, and smoky, tangy crema is something you and your loved ones will return to time and again. Don’t hesitate to try making it yourself—it’s as fun to prepare as it is delicious to eat!
Print
Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 taquitos
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
These Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema are a deliciously crispy appetizer perfect for fall. Filled with a spiced pumpkin and melted Monterey Jack cheese blend, then baked to golden perfection, they are complemented by a flavorful and creamy roasted jalapeño pepita crema that adds a smooth, zesty finish. This vegetarian Mexican-inspired recipe offers comforting seasonal flavors with a tasty kick.
Ingredients
Taquitos
- 1 tablespoon olive oil
- 1/2 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned pumpkin purée
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- salt and pepper, to taste
- 1 1/2 cups shredded Monterey Jack cheese
- 10 small corn tortillas
- cooking spray or additional oil for brushing
Roasted Jalapeño Pepita Crema
- 1 jalapeño, roasted and seeds removed for less heat
- 1/4 cup raw pepitas, toasted
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 1 tablespoon olive oil
- salt, to taste
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup and even baking.
- Sauté Aromatics: In a skillet over medium heat, warm the olive oil. Add the finely chopped onion and sauté until soft and translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add and Cook Pumpkin Mixture: Stir in the canned pumpkin purée along with the ground cumin, smoked paprika, chili powder, salt, and pepper. Cook this mixture for 2–3 minutes to blend the flavors, then remove from heat and allow it to cool slightly.
- Mix in Cheese: Once the pumpkin mixture has cooled a bit, stir in the shredded Monterey Jack cheese until evenly combined.
- Prepare Tortillas: Warm the corn tortillas slightly to make them pliable and less likely to crack when rolled. Spoon about 2 tablespoons of the pumpkin and cheese mixture onto each tortilla. Roll each tortilla tightly and place seam-side down on the prepared baking sheet.
- Apply Oil and Bake: Lightly spray or brush the rolled taquitos with oil to help them crisp in the oven. Bake for 15–18 minutes or until they turn golden and crispy on the edges.
- Make Roasted Jalapeño Pepita Crema: While taquitos bake, blend together the roasted, seeded jalapeño, toasted pepitas, sour cream, fresh lime juice, water, olive oil, and salt until smooth and creamy.
- Serve: Serve the hot taquitos with the jalapeño pepita crema on the side or drizzled over the top for a delightful, zesty complement.
Notes
- Substitute Monterey Jack with pepper jack cheese for a spicier variation.
- Serve with sides like guacamole or pico de gallo for extra flavor and freshness.
- To roast the jalapeño, place it under the broiler for 5–7 minutes, turning occasionally until blistered on all sides.
