Cheesy Potato Taquitos Recipe

In our home, weeknight dinners often need to be quick, satisfying, and most importantly, family-approved. Finding a recipe that ticks all those boxes can sometimes feel like searching for a culinary unicorn. That’s why discovering these Cheesy Potato Taquitos was such a game-changer. From the first bite, they were an instant hit. The crispy, golden tortillas encasing a creamy, cheesy potato filling were simply irresistible. Even my pickiest eater devoured them, asking for seconds (and sometimes thirds!). What I love most about this recipe, besides the deliciousness, is its simplicity. It’s surprisingly easy to throw together, using pantry staples and requiring minimal fuss. Whether you’re looking for a fun appetizer, a satisfying lunch, or a crowd-pleasing dinner, these Cheesy Potato Taquitos are guaranteed to become a new family favorite in your household, just like they have in ours. They’re perfect for busy weeknights, casual gatherings, or even a fun weekend snack. Get ready to experience a burst of flavor and texture in every bite!

Ingredients

To create these delectable Cheesy Potato Taquitos, you’ll need a handful of simple, readily available ingredients. We’ve broken down the list into categories for ease of shopping and preparation. Using quality ingredients will elevate the flavor of your taquitos, but don’t worry, you don’t need anything fancy here! This recipe is all about simple deliciousness.

For the Creamy Potato Filling:

• 2 pounds Russet Potatoes (about 3-4 medium-large potatoes): Russet potatoes are ideal for this recipe due to their high starch content, which creates a wonderfully fluffy and creamy filling when mashed. You can also use Yukon Gold potatoes if you prefer a slightly sweeter and denser texture, but Russets are classic for that comforting potato flavor.
• 1 tablespoon Olive Oil: Olive oil is used to sauté the onions and garlic, adding a layer of savory depth to the filling. You can substitute with vegetable oil or avocado oil if you prefer.
• 1 medium Yellow Onion, finely diced: Yellow onion provides a mild, sweet onion flavor that complements the potatoes beautifully. Make sure to dice it finely so it cooks through evenly and blends seamlessly into the filling.
• 2 cloves Garlic, minced: Garlic adds a pungent and aromatic element to the filling, enhancing the overall flavor profile. Freshly minced garlic is always best, but you can use pre-minced garlic from a jar if you’re short on time.
• 1 teaspoon Chili Powder: Chili powder provides a mild warmth and subtle smoky flavor that enhances the savory notes of the potatoes and cheese. Use a good quality chili powder for the best flavor.
• 1/2 teaspoon Cumin: Cumin adds an earthy and slightly citrusy flavor that pairs perfectly with the chili powder and other spices, creating a well-rounded flavor profile for the filling.
• 1/2 teaspoon Smoked Paprika: Smoked paprika brings a wonderful smoky depth to the filling, adding complexity and richness to the overall taste. If you don’t have smoked paprika, you can use regular paprika, but the smoked version truly elevates the flavor.
• 1/4 teaspoon Garlic Powder: Garlic powder intensifies the garlic flavor and adds another layer of savory goodness to the filling.
• 1/4 teaspoon Onion Powder: Onion powder complements the fresh onion and adds a concentrated onion flavor that enhances the overall savory profile.
• 1/2 teaspoon Salt, or to taste: Salt is crucial for seasoning the potatoes and bringing out all the flavors in the filling. Adjust the amount to your taste preference.
• 1/4 teaspoon Black Pepper, or to taste: Black pepper adds a touch of spice and enhances the overall flavor of the filling. Freshly ground black pepper is recommended for the best flavor.
• 1 cup Shredded Cheddar Cheese: Cheddar cheese is the classic choice for cheesy potato taquitos. Its sharp and tangy flavor melts beautifully and complements the potatoes perfectly. You can use mild, medium, or sharp cheddar depending on your preference. For an extra cheesy experience, consider using a blend of cheddar and Monterey Jack.
• 1/2 cup Shredded Monterey Jack Cheese: Monterey Jack cheese is a mild, creamy cheese that melts beautifully and adds a smooth, melty texture to the filling. It complements the cheddar cheese and creates a delightful cheesy blend. You can substitute with Pepper Jack for a spicy kick.
• 1/4 cup Milk or Cream (optional, for extra creaminess): A splash of milk or cream is optional but highly recommended for adding extra creaminess to the potato filling. It helps to bind the ingredients together and creates a smoother, richer texture. You can use whole milk, 2% milk, or even heavy cream for a richer filling.

For the Taquitos:

• 12-15 Corn Tortillas (6-inch size): Corn tortillas are essential for authentic taquitos. They provide a slightly chewy texture when softened and become wonderfully crispy when fried or baked. Make sure to use corn tortillas, not flour tortillas, for the classic taquito experience. Six-inch tortillas are the ideal size for taquitos.
• Vegetable Oil or Canola Oil, for frying (or Olive Oil for baking): Vegetable oil or canola oil are excellent choices for frying taquitos as they have a neutral flavor and high smoke point, resulting in crispy and golden-brown taquitos. If you prefer to bake your taquitos, olive oil is a good option for brushing them before baking.
• Optional: Cooking Spray (for baking): If baking, cooking spray will help the taquitos crisp up nicely and prevent them from sticking to the baking sheet.

Ingredient Notes and Substitutions:

• Potato Variety: While Russet potatoes are recommended, you can experiment with other potato varieties like Yukon Gold or even red potatoes. Yukon Golds will result in a slightly denser and sweeter filling, while red potatoes will have a firmer texture.
• Cheese Variations: Feel free to get creative with your cheese blend! Pepper Jack for spice, Colby Jack for a milder flavor, or even a Mexican cheese blend for a more authentic taste. You can also use vegan cheese shreds for a dairy-free option.
• Spice Level: Adjust the amount of chili powder, cumin, and paprika to your liking. For a spicier filling, add a pinch of cayenne pepper or red pepper flakes.
• Creaminess: If you want an even creamier filling, increase the amount of milk or cream, or add a tablespoon or two of sour cream or cream cheese to the mixture.
• Tortilla Softening: Properly softening the tortillas is key to preventing them from cracking when rolled. See instructions for various softening methods.
• Oil for Frying: Ensure your oil is heated to the correct temperature for frying to achieve crispy taquitos without them becoming greasy. A thermometer is helpful for this.

Instructions

Making Cheesy Potato Taquitos is easier than you might think! Follow these step-by-step instructions to create these delicious and satisfying treats. We’ve broken it down into clear, manageable steps to ensure success, even for beginner cooks.

Step 1: Prepare the Potatoes

1. Wash and Peel the Potatoes: Thoroughly wash the potatoes under cold running water to remove any dirt or debris. Peel the potatoes using a vegetable peeler. Peeling ensures a smoother mashed potato filling.
2. Cut the Potatoes into Cubes: Cut the peeled potatoes into roughly 1-inch cubes. Uniformly sized cubes will ensure even cooking. Smaller cubes will cook faster.
3. Boil the Potatoes: Place the cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork without resistance. Avoid overcooking, as the potatoes can become waterlogged.
4. Drain the Potatoes: Once the potatoes are tender, carefully drain them in a colander. Allow them to steam for a minute or two to release excess moisture. This will help prevent a soggy filling.

Step 2: Sauté Aromatics and Build Flavor

1. Heat Olive Oil: In the same pot (now empty) or a large skillet, heat the olive oil over medium heat. Allow the oil to shimmer, indicating it’s hot enough.
2. Sauté Onion: Add the diced yellow onion to the hot oil and sauté for about 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning. Sautéing the onion softens its flavor and brings out its sweetness.
3. Add Garlic and Spices: Add the minced garlic, chili powder, cumin, smoked paprika, garlic powder, and onion powder to the skillet with the softened onions. Cook for another minute, stirring constantly, until fragrant. This step blooms the spices, enhancing their flavor. Be careful not to burn the garlic.

Step 3: Mash and Season the Potatoes

1. Return Potatoes to Pot: Add the drained and slightly steamed potatoes back to the pot or skillet with the sautéed aromatics and spices.
2. Mash the Potatoes: Using a potato masher, mash the potatoes directly in the pot or skillet. Mash until smooth and creamy, or leave slightly chunky if you prefer a more rustic texture. For a smoother consistency, you can use a ricer or food mill, but a masher works perfectly well.
3. Season with Salt and Pepper: Season the mashed potatoes with salt and black pepper to taste. Start with the recommended amounts and adjust according to your preference. Taste and season as needed.

Step 4: Incorporate Cheese and Cream (Optional)

1. Add Cheese: Stir in the shredded cheddar cheese and Monterey Jack cheese into the hot mashed potatoes. Mix until the cheese is melted and evenly distributed throughout the potato mixture. The heat from the potatoes will melt the cheese beautifully.
2. Add Milk or Cream (Optional): If desired, stir in the milk or cream for extra creaminess. Mix until well combined and the filling is smooth and slightly looser in consistency. If you prefer a thicker filling, omit the milk or cream.

Step 5: Assemble the Taquitos

1. Warm the Tortillas: This is crucial for preventing the tortillas from cracking when rolled. There are several methods to warm tortillas:
   • Microwave: Stack the tortillas and wrap them in a damp paper towel. Microwave on high for 30-60 seconds, or until softened.
   • Skillet: Heat a dry skillet or griddle over medium heat. Warm each tortilla individually for about 10-15 seconds per side, until pliable.
   • Oven: Preheat oven to 350°F (175°C). Wrap tortillas in foil and bake for 10-15 minutes, or until softened.
2. Fill and Roll the Taquitos: Working with one warmed tortilla at a time, place about 2-3 tablespoons of the cheesy potato filling near one edge of the tortilla. Roll the tortilla tightly around the filling, starting from the filled edge, to form a taquito. Secure the roll with a toothpick if necessary, especially if frying. Repeat with the remaining tortillas and filling. Don’t overfill the tortillas, as they may burst during cooking.

Step 6: Cook the Taquitos (Frying or Baking)

Frying Method (Crispy and Authentic):

1. Heat Oil for Frying: Pour enough vegetable oil or canola oil into a deep skillet or pot to reach a depth of about 1-2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate oil temperature. If you don’t have a thermometer, test the oil by dropping a small piece of tortilla into it. It should sizzle immediately and turn golden brown in about 30 seconds.
2. Fry the Taquitos: Carefully place a few taquitos at a time into the hot oil, seam-side down first if using toothpicks. Do not overcrowd the skillet, as this will lower the oil temperature and result in greasy taquitos. Fry for about 2-3 minutes per side, or until golden brown and crispy.
3. Drain Excess Oil: Remove the fried taquitos from the oil using tongs or a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. This step is crucial for crispy, non-greasy taquitos.

Baking Method (Healthier and Easier Cleanup):

1. Preheat Oven: Preheat oven to 400°F (200°C).
2. Prepare Baking Sheet: Line a baking sheet with parchment paper or foil for easier cleanup.
3. Brush with Oil (Optional): Lightly brush the taquitos with olive oil or spray with cooking spray. This will help them crisp up in the oven.
4. Bake the Taquitos: Arrange the taquitos in a single layer on the prepared baking sheet, seam-side down. Bake for 15-20 minutes, flipping halfway through, or until golden brown and crispy. The baking time may vary depending on your oven.
5. Broil for Extra Crispiness (Optional): For extra crispy taquitos, broil for the last 1-2 minutes, watching carefully to prevent burning.

Step 7: Serve and Enjoy!

1. Remove Toothpicks (if used): If you used toothpicks to secure the taquitos, carefully remove them before serving.
2. Serve Hot: Serve the Cheesy Potato Taquitos immediately while they are hot and crispy. They are best enjoyed fresh.
3. Garnish and Serve with Dips: Garnish with your favorite toppings and serve with your choice of dipping sauces. See “How to Serve” section for serving suggestions.

Nutrition Facts

(Estimated Nutrition Facts per Serving – based on 3 taquitos per serving, frying method, and using the ingredient amounts listed. Nutritional values are approximate and can vary based on specific ingredients and cooking methods.)

Serving Size: 3 Taquitos
Servings per Recipe: Approximately 4-5 servings (depending on tortilla size and filling amount)

Approximate Nutritional Information per Serving (3 Taquitos):

• Calories: 450-550 kcal
• Fat: 25-35g
  • Saturated Fat: 10-15g
• Cholesterol: 50-70mg
• Sodium: 600-800mg
• Carbohydrates: 45-55g
  • Fiber: 5-7g
  • Sugar: 3-5g
• Protein: 15-20g

Disclaimer: Nutritional information is an estimate and should be considered a guideline only. Actual nutritional values may vary depending on specific ingredients used, portion sizes, and cooking methods. For accurate nutritional information, calculate based on the specific ingredients you use.

Preparation Time

This recipe is relatively quick to prepare, making it perfect for weeknight meals. Here’s a breakdown of the estimated time involved:

• Prep Time: 25-30 minutes (includes peeling and chopping potatoes, dicing onion, mincing garlic, and shredding cheese)
• Cook Time: 30-40 minutes (includes boiling potatoes, sautéing aromatics, mashing potatoes, assembling taquitos, and frying or baking)
• Total Time: 55-70 minutes

Make-Ahead Tip: You can prepare the cheesy potato filling up to 1-2 days in advance and store it in an airtight container in the refrigerator. Assemble and cook the taquitos just before serving for the best texture and flavor. This can significantly reduce the preparation time on the day of serving.

How to Serve

Cheesy Potato Taquitos are incredibly versatile and can be served in countless delicious ways! Here are some serving suggestions to elevate your taquito experience:

Dipping Sauces:

• Salsa: Classic red salsa, salsa verde, pico de gallo, or a creamy avocado salsa are all fantastic choices.
• Sour Cream or Mexican Crema: Cool and creamy, sour cream or Mexican crema provides a lovely contrast to the crispy taquitos.
• Guacamole: Freshly made guacamole adds richness and healthy fats.
• Cheese Dip: A warm cheese dip like queso blanco or a spicy nacho cheese sauce is always a crowd-pleaser.
• Spicy Mayo: Mix mayonnaise with sriracha or your favorite hot sauce for a creamy and spicy dipping option.
• Ranch Dressing: A simple and familiar dipping sauce that kids (and adults!) love.

Toppings and Garnishes:

• Shredded Lettuce or Cabbage: Adds freshness and a crisp texture.
• Diced Tomatoes: Provides juicy and vibrant flavor.
• Chopped Onions or Red Onions: Adds a sharp and pungent bite.
• Cilantro: Fresh cilantro adds a bright and herbaceous flavor.
• Sliced Jalapeños: For those who like a spicy kick.
• Queso Fresco or Cotija Cheese: Crumbled Mexican cheeses add a salty and tangy finish.
• Lime Wedges: A squeeze of fresh lime juice brightens up the flavors.

Side Dishes for a Complete Meal:

• Mexican Rice: Fluffy and flavorful Mexican rice is a classic pairing.
• Refried Beans: Creamy refried beans provide a hearty and satisfying side.
• Corn Salad: A refreshing corn and black bean salad adds a light and vibrant element.
• Simple Green Salad: A crisp green salad with a light vinaigrette balances the richness of the taquitos.
• Elote (Mexican Street Corn): Grilled or roasted corn on the cob, coated with mayonnaise, cheese, and chili powder, is a delicious and festive side.

Serving Occasions:

• Appetizer: Perfect for parties, game days, or casual gatherings.
• Lunch: A quick and satisfying lunch option.
• Dinner: A fun and family-friendly dinner that everyone will enjoy.
• Snack: Great for an afternoon or evening snack.

Presentation Tips:

• Arrange the taquitos on a platter and garnish generously.
• Serve dipping sauces in small bowls alongside the taquitos.
• Use colorful napkins and serving dishes to create a festive presentation.
• Garnish with lime wedges and cilantro sprigs for a fresh and appealing look.

Additional Tips for Perfect Cheesy Potato Taquitos

Here are five extra tips to ensure your Cheesy Potato Taquitos are absolutely perfect every time:

1. Don’t Overcook the Potatoes: Boil the potatoes until they are just fork-tender. Overcooked potatoes can become mushy and waterlogged, resulting in a less desirable filling texture. Test for doneness by piercing with a fork – it should slide in easily but not fall apart.
2. Warm Tortillas Properly: Softening the corn tortillas is essential to prevent cracking during rolling. Experiment with different warming methods (microwave, skillet, oven) to find your preferred technique. The tortillas should be pliable and easy to roll without tearing. If tortillas are still cracking, try warming them for a slightly longer duration.
3. Don’t Overfill the Taquitos: Resist the urge to overfill the tortillas. Too much filling can make them difficult to roll and prone to bursting during frying or baking. 2-3 tablespoons of filling per tortilla is usually the perfect amount.
4. Fry at the Right Temperature: Maintaining the correct oil temperature (around 350°F or 175°C) is crucial for crispy, non-greasy taquitos. If the oil is too hot, the taquitos will brown too quickly on the outside and may be undercooked inside. If the oil is too cool, they will absorb too much oil and become greasy. Use a thermometer for accuracy, or test with a small piece of tortilla.
5. Drain Excess Oil Thoroughly: After frying, ensure you drain the taquitos on a wire rack lined with paper towels. This allows excess oil to drip off, resulting in crispier and less greasy taquitos. Don’t skip this step for the best texture! For baked taquitos, while less oily, still allow them to cool slightly on a rack to prevent the bottoms from becoming soggy.

Frequently Asked Questions (FAQ)

Here are five frequently asked questions about making Cheesy Potato Taquitos, along with their answers to help you troubleshoot and perfect your recipe:

Q1: Can I make these taquitos ahead of time?

A: Yes, you can definitely prepare components of these taquitos in advance. The cheesy potato filling can be made 1-2 days ahead and stored in the refrigerator. You can also assemble the taquitos ahead of time and store them, un-cooked, in the refrigerator for a few hours. However, for the best texture and crispiness, it’s recommended to cook them just before serving. If you need to fully make them ahead, frying and then reheating in the oven or air fryer is the best approach to regain some crispness, although they will always be best freshly made.

Q2: Can I bake these taquitos instead of frying them?

A: Absolutely! Baking is a healthier alternative to frying and still yields delicious results. Preheat your oven to 400°F (200°C), brush or spray the taquitos lightly with oil, and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. Baking will result in a slightly different texture compared to frying, but they will still be crispy and flavorful. Broiling for the last minute or two can enhance crispiness.

Q3: My tortillas are cracking when I try to roll them. What am I doing wrong?

A: Cracking tortillas are usually a sign that they are not softened enough. Ensure you are warming your tortillas sufficiently using one of the recommended methods (microwave, skillet, or oven). If they are still cracking, try warming them for a slightly longer duration. You can also lightly dampen the tortillas with water before warming them to help them become more pliable. Using fresh tortillas also helps, as older tortillas tend to be drier and more prone to cracking.

Q4: Can I freeze Cheesy Potato Taquitos?

A: Yes, you can freeze cooked Cheesy Potato Taquitos. Allow them to cool completely after cooking. Arrange them in a single layer on a baking sheet and freeze for about 1-2 hours until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat, bake them in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a quicker and crispier result.

Q5: Can I add other ingredients to the potato filling?

A: Definitely! Feel free to customize the filling to your liking. Some delicious additions include:

• Spicy Peppers: Diced jalapeños, serrano peppers, or chipotle peppers in adobo sauce for extra heat.
• Corn or Black Beans: Adds texture and heartiness.
• Cooked Chorizo or Ground Beef: For a non-vegetarian version.
• Spinach or Kale: Finely chopped and sautéed for added nutrients.
• Different Cheeses: Experiment with different cheese blends like Pepper Jack, Oaxaca, or a Mexican cheese blend.

Get creative and make these Cheesy Potato Taquitos your own! Enjoy!

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