PitCraft® Turkey Taquitos
Roll up your sleeves and get ready to impress your guests with this effortless dish. Melty cheese and smoked turkey are rolled into a crispy, crunchy tortilla and topped with a zesty elote salsa.
Instructions
Street Corn Salsa Directions
- Remove the kernels from the shucked corn by standing the cob upright and using a sharp knife to slice downward on the corn cob.
- Heat oil in a skillet over medium heat, adding in the corn kernels when the oil is hot and shimmering. Toss occasionally and cook for about 10 minutes until the kernels are lightly charred. Remove from heat and transfer to a large serving bowl.
- Add the gourmaise and feta and mix until well combined. Garnish with cilantro and a squeeze of lime.
Taquito Directions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Heat the oil on a large skillet over medium heat until shimmering. Add the onions and sauté until golden and fragrant, about 5 minutes. Remove from heat, cover to keep warm and set aside.
- Shred the turkey and cheese. Add to a small bowl with the caramelized onions and toss to combine.
- On a skillet over medium heat, warm up the tortillas for about 20-30 seconds per side until pliant. Alternatively, once the oven has reach 350°F, you can also wrap the stack of the tortillas in foil and place in the oven as it heats – warming them up for no more than 10 minutes.
- Place the warm tortillas on a clean work surface. Evenly distribute the shredded turkey, cheese and onion mix at the bottom-third of each tortilla. Roll the tortillas up and place them seam side down on the prepared baking sheet.
- Brush each rolled tortilla with olive oil, then transfer to the oven to bake for 12-15 minutes until the cheese has melted and the tortillas are crisp and golden brown.
- Serve with the street corn salsa and extra dipping sauces, like Bold Fiery Chipotle Gourmaise®.
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