JALAPENO CREAM CHEESE
To be used as a dip or spread for bagels, sandwiches, burgers, tortillas or any other dish that would be compatible. Can, also, be used just as is spread between two pieces of bread for finger sandwiches or with the added sweetness of a fruit preserve or jelly.
Provided by gailanng
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Blend together softened cream cheese, mayonnaise and garlic powder until smooth and no longer lumpy. Add chopped jalapeno to cream cheese mixture and stir until just blended.
- The longer the mixture sits, the hotter it becomes.
Nutrition Facts : Calories 106.8, Fat 10.5, SaturatedFat 6.3, Cholesterol 31.7, Sodium 97, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 2.2
VEGETARIAN TAQUITOS
Try a veggie-friendly take on a Mexican favorite with our Vegetarian Taquitos recipe. Also known as flautas, these taquitos are bursting with flavor.
Provided by My Food and Family
Categories Home
Time 48m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Heat dressing in medium nonstick skillet on medium-high heat. Add vegetables; cook and stir 3 min. or until crisp-tender. Remove from heat.
- Add beans, cheese and salsa; mix well. Spread onto tortillas; roll up tightly. Place, seam sides down, on rimmed baking sheet sprayed with cooking spray; spray taquitos with additional cooking spray.
- Bake 17 to 18 min. or until crisp and golden brown.
Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
VEGETARIAN JALAPENO CREAM CHEESE TAQUITOS
several ideas and recipes rolled into something different. going to try pre-making and freezing to be heated in the oven later for a quick snack
Provided by spiritussancto
Categories Lunch/Snacks
Time 33m
Yield 8 taquitos, 8 serving(s)
Number Of Ingredients 5
Steps:
- bring broth to a boil and blanch peppers in it for 2 min, reserve the broth.
- finely chop peppers and mix with cheeses, add other spices if desired, shredded vegetarian "chicken" strips, lime juice, whatever you like.
- carefully dip one tortilla at a time into hot broth for 2 seconds with tongs.
- place about 1/4-1/3 cup filling on softened tortilla in a line about 1/3 up the way from the bottom, cigar roll and place on a greased cookie sheet with seam side down.
- repeat with rest of tortillas and filling.
- bake at 425f for 13 min or until crispy.
VEGETARIAN (LACTO-OVO) SWEET POTATO TAQUITOS
posted in response to a request. filling is almost the same as the one for my vegetarian chile rellenos, though a bit milder because the spices don't have to compete with the biting heat of the serrano or anaheim chiles.
Provided by Diane G.
Categories Yam/Sweet Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine refried beans, mashed sweet potatoes, shredded cheese, minced onion, minced chiles and spices and mix well.
- Heat tortillas one at a time very briefly (just a few seconds or so) in frying pan with no oil to soften and then move to a basket or tortilla keeper lined with a damp towel to keep soft until you are ready to use.
- Place a large Tablespoon or so (when rolled up, each one is about 1 inch wide) of mixture in center of each small tortilla (Filling should not come too close to the ends, or it will fall out).
- Roll up tortilla around bean/sweet potato mixture and secure with a wooden toothpick.
- Fry in canola oil one or two at a time for 3 to 5 minutes each until golden brown and crisp.
- Drain on paper toweling for a few moments before serving.
- Serve with your favorite salsa and sour cream or guacamole.
- These can be frozen and reheated on a baking sheet in 350 degree fahrenheit oven for 10-15 minutes.
Nutrition Facts : Calories 216.6, Fat 4.9, SaturatedFat 2.3, Cholesterol 9.4, Sodium 114.1, Carbohydrate 37.8, Fiber 5.5, Sugar 3.3, Protein 6.9
VEGETARIAN TAQUITOS
A vegetarian taquito recipe that gets its meatiness from mushrooms and other veggies. Even the carnivores in your life will love them! Serve with dips like salsa and sour cream.
Provided by Krystal Bagley
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat 1/4 cup oil in a frying pan over medium-high heat. Add mushrooms, squash, carrot, and vegetarian patty. Cook and stir until vegetables are soft and tender, 7 to 10 minutes. Add taco seasoning and stir to combine. Set aside and let cool.
- Heat 1 inch of oil in another frying pan over medium heat. Dip a corn tortilla into the hot oil with tongs. Wait for 3 seconds, flip, and cook another 3 seconds; remove to paper towels to drain and cool. Repeat with remaining tortillas.
- Stir Cheddar cheese into the cooled filling mixture. Place 1 1/2 tablespoons of filling down the center of one tortilla and roll up; repeat with remaining tortillas and filling.
- Place as many taquitos into the hot oil that will fit, seam side-down, using tongs. Cook until the bottoms are golden brown, 3 to 4 minutes. Flip and continue to cook until golden brown, 3 to 4 minutes. Remove to paper towels to drain. Repeat to cook remaining taquitos.
Nutrition Facts : Calories 433 calories, Carbohydrate 29.2 g, Cholesterol 9.1 mg, Fat 32.6 g, Fiber 4.7 g, Protein 8.2 g, SaturatedFat 4.9 g, Sodium 392.6 mg, Sugar 2.1 g
VEGETARIAN TAQUITOS
from Cooking Light. You can prepare and refrigerate the filling the night before; allow it to stand at room temperature for 30 minutes before assembling the taquitos.
Provided by LainieBug
Categories < 60 Mins
Time 43m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- To prepare filling, heat oil in a large nonstick skillet over medium-high heat.
- Add onion and garlic; saute 3 minutes or until onion is tender.
- Add veggie ground round and next 4 ingredients; 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, use tongs to carefully dip tortilla into broth for 2 seconds; place softened tortilla on a paper towel.
- Spoon about 1 tablespoon of filling across lower third of tortilla; top with 2 teaspoons cheese. Roll into a cigar-shaped bundle; place rolled tortilla on a baking sheet coated with cooking spray.
- Repeat procedure with remaining tortillas, filling, and cheese.
- Bake for 13 minutes or until rolls are crisp.
Nutrition Facts : Calories 232.1, Fat 5.8, SaturatedFat 1.1, Cholesterol 2, Sodium 444.4, Carbohydrate 31.4, Fiber 5.9, Sugar 2.5, Protein 14.9
BEAN & CHEESE TAQUITOS W/ GUACAMOLE
I love taquitos, but it can be hard to find vegetarian-friendly versions (especially in restaurants). This easy recipe can be adapted for vegan diets as well.
Provided by D7591
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Make guacamole first by combining all ingredients except sour cream.
- Mash and stir until only small lumps of avocado remain.
- Garnish with sour cream piled in the center and refrigerate until ready to use.
- Combine beans, Tabasco, cumin, corriander, salt and cheese stirring well.
- Microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
- Work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
- Place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
- Keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
- Put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos.
- Using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess).
- Heat oil in medium frying pan on medium-high (about 325F) and cook taquitos 4 at a time turning frequently until golden brown on all sides.
- Drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy).
- Serve hot with guacamole.
VEGAN JALAPENO CREAM CHEESE SPREAD
Amazingly easy homemade vegan cream cheese spread, seasoned with nutritional yeast, lime juice, and jalapenos for an extra kick.
Provided by Fioa
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 8h15m
Yield 32
Number Of Ingredients 6
Steps:
- Soak cashews in a bowl of water, 8 hours to overnight.
- Drain cashews and discard water. Combine cashews, jalapenos, lime juice, garlic, nutritional yeast, and salt in the bowl of a food processor; blend until smooth and creamy, 10 to 15 minutes.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 2.8 g, Fat 3.7 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 37.5 mg, Sugar 0.5 g
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