Baked, Not Fried

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Baked, Not Fried

Make these tasty party favorites from leftovers

We’re all for anything that turns boring leftovers into to-die-for tasty party snacks. This recipe is perfect for what’s left of that pot roast. No frying required!

Chipotle Beef Baked Taquitos

3 cups beef (cooked, shredded)

1/2 tsp minced chipotles in adobo

1 (4-ounce) can green chiles

1 tablespoon adobo (from canned chipotle in adobo)

1 teaspoon garlic powder

1 teaspoon coriander

1/2 teaspoon cumin

1 teaspoon chili powder

Zest from 1 lime

1 tablespoon fresh lime juice

12 ounces crumbled Cotija cheese

20 (6-inch) white corn tortillas

Cooking spray

1-1/2 teaspoons kosher salt

Preheat the oven to 425F. In a large bowl, combine minced chipotle pepper, green chiles, adobo sauce, garlic powder, coriander, cumin, chili powder, lime zest and lime juice. Add beef and toss to combine. Wrap 10 of the tortillas in a damp kitchen towel and microwave for 1 minute. Place 1 tablespoon of the Cotija cheese down the center of 1 tortilla, then top with 1 to 2 tablespoons of the beef mixture. Roll tightly and place on a baking sheet, seam side down. Repeat with the remaining tortillas, then heat the remaining 10 tortillas in the damp towel. Repeat filling and rolling until all tortillas are filled. Spray taquitos lightly with cooking spray and sprinkle with kosher salt. Bake in the preheated oven for 20 to 25 minutes, or until the edges are golden brown. Remove from the oven and allow to cool for a minute or two before serving. Makes 20 taquitos
Nutrition Analysis: calories 150; fat 10g; cholesterol 40mg; sodium 500mg; potassium 150mg; carbohydrate 2g; protein 12g

Roslyn Daniels