Cheesy Pulled Pork Taquitos Recipes

PULLED PORK TAQUITOS RECIPE

Steps:

• In a large skillet over medium heat combine chilis, salsa and cilantro. Add lime juice, black pepper, cumin, chili powder, onion powder and cayenne pepper and stir to combine.
• Add pulled pork and cheese and stir until cheese is melted.
• Wrap your stack of tortillas in a damp paper towel or damp dish towel, place them on a plate and microwave them for 2 minutes. This will prevent them from cracking and falling apart as you roll your taquitos.
• Take your tortillas one by one and spoon 1/10th of your taquito filling onto the lower third of each tortilla, roll tightly and secure with toothpicks.
• Heat oil in deep fryer or heavy skillet to 375°F.
• Fry your taquitos in batches for 1 minute or until golden brown.
• Drain on paper towels and serve with chipotle ranch dressing, BBQ sauce or your preferred dipping sauce.

CHEESY PULLED PORK TAQUITOS

Steps:

• Sear pork shoulder in oil in a Dutch oven. Add next 8 ingredients; cook, covered, on medium-low heat for 2 hours or until meat is tender.
• Meanwhile, combine salsa ingredients; set aside.
• Remove meat; shred. Add about 1/2 cup cooking sauce or enough to coat pork lightly.
• Combine VELVEETA, salsa and barbeque pulled pork mixture; fill tortillas and roll tightly.
• Fry filled tortillas in oiled pan, seam side down first. Roll in oil to crisp on all sides.
• Bake 8-12 min. at 400ºF or until warmed through.
• Serve with guacamole, cilantro and onion, if desired.

PULLED PORK TAQUITOS WITH CHIPOTLE RANCH DRESSING RECIPE

Steps:

• Preheat oven to 425 degrees F. Spray a baking sheet with non-stick cooking spray.
• In a mixing bowl mix together cream cheese, sour cream, BBQ sauce and chili powder. Stir in pork. Add cheese and mix until combined.
• Warm tortillas according to package direction. Add heaping 1/4 c. pulled pork mixture to the middle of shell then roll up tightly. Place seem side down on baking pan. Repeat with all tortillas. I kept them covered with damp, warm towel so they were easy to work with.
• Brush top of tortillas with olive oil. Place in oven for 15-20 minutes or until golden brown on edges. You can broil them to up the crispy factor for a few minutes at the end!
• While taquitos are baking combine ranch dressing, chili powder, and lime juice together in small bowl. Place in refrigerator until taquitos are ready.

CHEESY PULLED PORK TAQUITOS

Steps:

• Preheat oven to 400°.
• In a medium-sized bowl, combine pulled pork, shredded cheese and salsa. Set aside.
• Heat a griddle pan over medium-high heat
• Spray each corn tortilla lightly with non-stick spray, on one side. Place on hot griddle for 30 seconds to one minute, or just until it starts to brown. Remove to a paper towel lined plate and repeat with remaining tortillas.
• Fill each tortilla with about a tablespoon of filling. Roll up tightly and place on a lined baking sheet, seam side down.
• Bake for 12 minutes or until cheese has melted and tortillas are crunchy. Serve immediately with sour cream, ranch dressing or your favorite guacamole.

PORK TAQUITOS

Steps:

• In a large skillet, saute onion in oil until tender. Add the garlic, cumin, oregano, chili powder and cayenne; cook 1 minute longer. Add the pork, cheese, cilantro, salsa and lime juice. Cook and stir until cheese is melted., Place 2 tablespoons filling over lower third of each tortilla. Roll up tightly. Secure with toothpicks. Place taquitos on a greased baking sheet. Bake at 400° for 8 minutes. , Cool completely on a wire rack. Discard toothpicks. Place taquitos on a waxed paper-lined 15x10x1-in. baking sheet; freeze until firm. Transfer to a resealable plastic freezer bag. May be frozen for up to 3 months., To use frozen taquitos: Arrange desired number of taquitos in a single layer on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Serve with toppings.