| Level: | Easy |
| Total: | 33 min |
| Prep: | 30 min |
| Cook: | 3 min |
| Yield: | 18 servings |
Ingredients
- 2 cups plus 1 tablespoon vegetable oil
- 1/2 white onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon minced jalapeno
- 1 1/2 cups shredded turkey
- 1 1/2 cups shredded jack cheese
- 1/2 cup Mexican-flavored canned tomatoes, drained and chopped
- Kosher salt and freshly ground black pepper
- 18 white or yellow corn tortillas
- Serving suggestion: Serve with Cranberry Salsa, recipe follows.
- 1/2 cup canned whole cranberry sauce
- 1/4 cup chopped fresh cilantro leaves
- Zest and juice of 1 lime
- 1 jalapeno, coarsely chopped
- 1/2 white onion coarsely chopped, covered and microwaved for 1 minute
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/2 cup Mexican-flavored canned tomatoes, drained and chopped
- Kosher salt and freshly ground black pepper
Instructions
- Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly.
- Warm the tortillas in the microwave for 10 seconds so they are pliable.
- Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes.
- Drain the taquitos on paper towels and salt. Remove the toothpicks before serving.
- Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 354 |
| Total Fat | 30 g |
| Saturated Fat | 4 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 17 mg |
| Sodium | 270 mg |
Reviews
I thought the taquitos were excellent but the SALSA really brings it to the level of awesomeness… This is definitely staying in my repertoire as a favorite for Thanksgiving leftovers.
Great way to use up leftovers. My whole family liked these.
This was a pretty good recipe for my leftover Thanksgiving turkey. I’ve made taquitos my entire life but have never put onion, garlic and tomato in them. I increased the turkey to 2 Cups and thought it could have used even more. Instead of the minced jalapeno I used adobo seasoning. I don’t like microwaving tortillas so I use a comal instead, which is a cast iron flat griddle which is used to make tortillas. If you heat them up properly on the comal you don’t have to worry about them cracking once they are rolled as they become very soft and pliable. As I am filling and rolling a taquito, another tortilla is heating up. I did not make the cranberry salsa, instead opting for an guacamole puree. I will probably make these again.
We used the last of our leftover turkey for the Taquitos and the family really liked it. I don’t usually deep fry, so was a bit more difficult for me than an Easy, but worth the effort.
My husband loved this, i added cilantro and havarti cheese. but i put too much in each one and they did not look as good as Melissa’s but still great use of left over turkey… loved it.
These are so good. I like a little more spice, so I add more jalepenos and the seeds. I have not made the cranberry salsa.
I love the taquitos! So do my family : however, I like to pair them with the advacado salsa recipe, on the show for pork carnita bowls, especially after the holidays, and there’s no cranberry leftovers : Melissa’s recipes have revolutionized our dining experience, as well as our food budget! I’m so impressed with all the ways to make use of food, rather than waste.
I had a terrible time with this recipe… but I am still giving it five stars because even my utter wreck of a taquito tasted really good.
So what went wrong? The corn tortillas were dry right out of the package! And I just bought them– I was so annoyed. They literally crumbled as I tried to roll them– then after managing to hold a couple into shape with some creative tooth-picking they dissolved in the hot oil. Insane mess… melted cheese loosed in a vat of sizzling oil. *sigh* I only managed one decent taquito…
I gave up on the whole lovely-looking rolled taquito and opted for an un-folded quesadilla looking thing. Flat tortilla, fill with turkey mixture, flatten and top with another flat tortilla then very shallow fry… the tortillas still attempted to dissolve in the oil– but not as badly.
These were easy and quick to make and I had no problem with my corn tortillas cracking. My family scarfed them down!
Made this for dinner tonight. My family loved it and so easy to do.