Queso Fundido Taquitos.
Switching up everyone’s favorite cheesy dip with these baked Queso Fundido Taquitos, each served up with a salted avocado lime crema. We’ve got three kinds of cheese, smoky and spicy poblano, chipotle peppers, plus Mexican chorizo. Everything gets rolled up in tortillas, and oven-baked. These taquitos are crunchy on the outside, but spicy and oh so cheesy inside. It’s queso but reversed, because the dip is inside the chip…and it’s so much better! Serve with a creamy avocado lime crema, and a mix of your favorite sauces. These taquitos come together in minutes and are so delicious. They’re the perfect easy appetizer to serve just about any time of the year.
If there was ever a game day appetizer to serve up, it’s these taquitos. Oh my gosh, these are GOOD. I really, really hesitated to share these after back to back game day inspired recipes this week, but I just loved this recipe too much. It’s so perfect for this Sunday’s game.
So let’s all embrace this cheese-filled game day kind of week. Next week, we’ll do a salad or something healthier. It’s going to be great…balance, right?
Anyway, it’s no secret that we love any kind of Mexican recipe around here. I’ve been especially loving Mexican dishes ever since I kicked the year off with those homemade Crunchwrap Supremes. For one, the flavors in Mexican cooking are flavors my family enjoys most…spicy, sometimes smoky, and more times than not, paired with a little cheese and avocado. But aside from the deliciousness, Mexican meals are simply just fun, everyone loves them. And a Mexican night is just another great excuse to mix up a big batch of margaritas and have a fun night in the kitchen.
The first time I made taquitos was way back in the day. The year was 2012 to be exact. But then I made them again last March and now I can’t stop coming up with new combinations. And while I LOVE last year’s tinga taquitos, these taquitos are giving them a real run for their money.
The idea all started on Christmas Day. Per my brother’s request, I switched up Christmas dinner and we did a Mexican night. It ended up being so much fun…and so delicious that I’m pretty sure we’ll be doing it again this year. It wasn’t fancy, but it was full of so many delicious dishes. One of them being my simple baked queso fundido. It’s just a mix of cheese, chilies, and spicy chorizo all baked in the oven until the cheese is melted.
As I was prepping the cheese and chorizo mixture, I ended up stuffing the mix in a bunch of poblano peppers. I baked those up and called them queso fundido stuffed peppers. They were GOOD! So, so good! And every last pepper got eaten. The pepper idea suddenly got me thinking about stuffing the cheesy queso mix into taquitos. As soon as the idea came to mind I was sold.
But of course, I needed to hold out on the recipe until I had the perfect time to share. With the Super Bowl this Sunday, I figure it’s now or never. So here we are.
Presenting you guys with the ultimate super bowl appetizer, Queso Fundido Taquitos. Baked, not fried, so much fun, and a million times more delicious than you could think possible.
Onto the process, it’s pretty darn easy.
Pick up some spicy ground Mexican chorizo. I’m able to grab this at my grocery store, but if you can’t find Mexican chorizo, just use whatever your store carries. And if you’re vegetarian, you can omit the chorizo all together. I’d add an extra chipotle pepper for more flavor, but either way, the queso is great with or without the chorizo.
Brown the meat and cook up the onion, then mix it together with the three kinds of cheese, poblano peppers, and chipotle peppers. The peppers here are key. They have a smoky, slightly spicy flavor. I love to use them whenever I have the opportunity.
Once the meat is browned and seasoned it’s time to make the actual taquitos themselves. Instead of frying, which is traditional, I much prefer to oven bake. It’s healthier, easier, and to be honest, I like the flavor so much better. You actually taste the food, not the fried oil.
The secret to baking the taquitos, as opposed to frying, is to rub each tortilla with olive oil before rolling up the meat. This is the trick to getting the taquitos crispy all around. Once the tortillas are oiled, roll up the meat and cheese inside. Then oven bake, and twenty or so minutes later you’ll have crispy taquitos.
While the taquitos bake, make the crema.
Sure, sour cream is traditional, but whipped avocado crema is just so much better. I used fresh cilantro and plenty of lime to keep things fresh and colorful. This is the perfect sauce to dollop onto each cheesy, crunchy taquito.
I like to serve these up alongside a little pico de gallo with shredded lettuce, and plenty of fresh limes for squeezing. You can never have too many toppings.
Just round things out with those margaritas and you’ll have the perfect appetizer for game day and every other night in between.
Looking for more fun Mexican recipes? Here are a few to try:
Lastly, if you make this Queso Fundido Taquitos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Crispy Queso Fundido Taquitos
Switching up everyone's favorite cheesy dip with these baked taquitos with a salted avocado lime crema...the perfect game day app!
- 1/2 pound ground Mexican chorizo (optional)
- 1 yellow onion, chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup Monterey Jack cheese, cubed
- 1/2 cup shredded mozzarella cheese
- 1 poblano, seeded, and finely chopped
- 1 chipotle chile in adobo, finely chopped
- 16-20 corn tortillas, warmed
- yogurt, cilantro, salsa, shredded lettuce, and pickled onions, for serving
Avocado Lime Crema
- 2 avocados, halved
- 1/2 cup fresh cilantro
- 1 clove garlic, grated
- juice from 2 limes
- flaky salt
1. Preheat the oven to 450° F.
2. In a large skillet over medium-high heat cook the chorizo and onion, breaking up the meat as it cooks until the chorizo is browned and cooked through, about 8-10 minutes. Remove from the heat. Stir in the poblano pepper, and chipotle pepper, then remove from the heat. Drain off any excess grease.
3. In a bowl, combine all the cheeses.
4. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 1-2 tablespoons of the cheese mixture down the middle of the tortilla, add a sprinkle of chorizo mixture then roll up and place seam-side down on the baking sheet. Take the chorizo mix and stuff it into either end of the taquito to better enclose the cheese. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
4. Meanwhile, make the crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
5. Serve the taquitos topped with avocado, pico de gallo, and any other desired toppings.
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Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi.