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Crispy Jalapeño Cream Cheese Cauliflower Taquitos Recipe

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4.1 from 88 reviews

These Crispy Jalapeño Cream Cheese Cauliflower Taquitos are a flavorful and spicy vegetarian appetizer or snack. Roasted cauliflower combined with creamy cheese, jalapeños, and fresh herbs is rolled into corn tortillas, baked until crispy, and served with a zesty honey mustard ranch dip.

  • Total Time: 45 minutes
  • Yield: 16-20 taquitos

Ingredients

Taquitos Filling

  • 3 cups chopped cauliflower
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon seasoned salt
  • 4 ounces cream cheese, at room temperature
  • 1 jalapeño, seeded if desired, and chopped
  • 2 tablespoons pickled jalapeños, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh dill, chopped
  • 2 green onions, chopped
  • 1/3 cup buffalo sauce
  • 1 cup shredded pepper jack or cheddar cheese
  • 16-20 corn tortillas, warmed

Honey Mustard Ranch

  • 1/2 cup plain Greek yogurt or sour cream
  • 3 tablespoons buttermilk
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 2 tablespoons pickled jalapeños
  • 1/2 cup fresh basil
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh chopped chives
  • Kosher salt and black pepper to taste

Instructions

  1. Roast the Cauliflower: Preheat your oven to 425°F (220°C). On a baking sheet, toss the chopped cauliflower with olive oil, paprika, seasoned salt, and a pinch of salt and pepper until evenly coated. Roast in the oven for 20 minutes, or until the cauliflower is tender and lightly charred.
  2. Prepare the Filling: In a mixing bowl, combine the roasted cauliflower with cream cheese, chopped jalapeño, pickled jalapeños, fresh cilantro, fresh dill, green onions, shredded cheese, and buffalo sauce. Stir together until well mixed.
  3. Assemble the Taquitos: Warm the corn tortillas in the microwave for 30 seconds to 1 minute to make them pliable. On a baking sheet, lightly rub each tortilla with olive oil. Spoon about 2 tablespoons of the cauliflower mixture down the center of each tortilla, roll it tightly, and place seam-side down on the baking sheet.
  4. Bake the Taquitos: Bake the assembled taquitos for 5-8 minutes. Then flip them over and bake for an additional 5 minutes, until the cheese has melted and the tortillas are golden and crisp.
  5. Make the Honey Mustard Ranch: While the taquitos bake, add the Greek yogurt (or sour cream), buttermilk, honey, Dijon mustard, pickled jalapeños, basil, cilantro, and chives to a blender. Blend until smooth and creamy. Season with kosher salt and black pepper to taste.
  6. Serve: Serve the crispy taquitos warm, topped with extra buffalo sauce, the homemade honey mustard ranch, and any additional desired toppings.

Notes

  • For milder taquitos, remove the seeds from the jalapeños before chopping.
  • The recipe works well with either pepper jack or sharp cheddar cheese, depending on your heat preference.
  • Warm tortillas before rolling to prevent cracking during baking.
  • Use gluten-free corn tortillas to keep this recipe gluten-free.
  • Leftover filling can be stored in the refrigerator for up to 2 days.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/crispy-jalapeno-cream-cheese-cauliflower-taquitos-recipe/