Taquitos is a funny word. So tonight we made taquitos for dinner. According to the oh-so enlightening description for the recipe, from the May 2007 Cooking Light, "'taquito' means 'little taco'." Thanks, CL! It's still a funny word. The description also says the filling can be made the night before and refrigerated, but let it return to room temperature before using it. I didn't do this, but I might next time I make it (and I will make it again!) to speed up prep time. We really liked our little taquitos.
Changes: I subbed jarred jalapeno slices for the canned green chiles for spiciness, used a Mexican blend of cheese, and dipped the taquitos in sour cream and salsa.
1 teaspoon canola oil
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 1/2 cups veggie ground round (such as Yves Veggie Cuisine) (Note: I used Morningstar Farms Soy Crumbles)
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon ground red pepper
1 (4.5-ounce) can chopped green chiles, undrained
2 cups organic vegetable broth (such as Swanson Certified Organic)
16 (6-inch) corn tortillas
2/3 cup (about 2 1/2 ounces) shredded reduced-fat sharp cheddar cheese, divided
To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until onion is tender. Add veggie ground round and next 4 ingredients (through chiles); cook 5 minutes.
Preheat oven to 425°.
Bring broth to a boil in a large saucepan. Reduce heat, and simmer. Working with 1 tortilla at a time, carefully dip tortilla into broth for 2 seconds using tongs; place softened tortilla on a paper towel. Spoon about 1 tablespoon filling across lower third of tortilla; top with 2 teaspoons cheese. Roll up; place rolled tortilla on a baking sheet coated with cooking spray. Lightly spray roll with cooking spray. Repeat procedure with remaining tortillas, filling, and cheese.
Bake at 425° for 13 minutes or until rolls are crisp.
Yield: 8 servings