Description
These Vegetarian Taquitos are crispy, cheesy, and packed with a creamy vegetable filling. Perfect as a snack, appetizer, or light meal, they can be shallow fried, baked, or air-fried to suit your preference.
Ingredients
- 4 whole wheat tortillas (or chapatis)
- Oil, as needed for shallow frying
- Mayonnaise, for serving
- Mexican salsa, for serving
- For stuffing:
- ¼ cup cream cheese
- ¼ cup capsicum, finely chopped
- ¼ cup onion, finely chopped
- ¼ cup tomato, finely chopped
- ½ teaspoon red chilli flakes
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper powder
- 1½ cups mozzarella cheese, grated
- 3 tablespoons coriander leaves or cilantro, finely chopped
Instructions
- In a bowl, combine cream cheese, chopped capsicum, onion, tomato, and coriander leaves.
- Add red chilli flakes, dried oregano, garlic powder, salt, and black pepper. Mix well.
- Add grated mozzarella cheese and mix until the filling is creamy and evenly combined.
- Place a tortilla on a flat surface and spread some filling along one edge.
- Roll tightly into a log and secure with a toothpick.
- Heat oil in a pan over low to medium heat. Shallow fry the taquitos, turning until golden and crispy on all sides.
- Transfer to a paper towel, remove toothpicks, and serve hot with mayonnaise and salsa.
Notes
- Use refried beans instead of cream cheese for variation.
- Add cabbage or carrots for more vegetables.
- Bake at 400°F (200°C) for about 25 minutes or air-fry for a lighter version.
- Store leftovers in the fridge and reheat in oven or air fryer to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying or Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taquito
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
