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
Scale
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.
