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Category: Hot
Prep Time: Cook Time: Total Time:
Yield: 10 taquitos
2 teaspoons vegetable oil - divided
1/2 bell pepper - chopped
1/2 onion - chopped
2 cloves garlic - minced
1 (8 ounce) package cream cheese - room temperature
2 roma tomatoes - seeded, chopped
30 pepperoni slices - chopped
1/2 teaspoon Italian seasoning
1 cup mozzarella cheese
10 (10 inch) flour tortillas
Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil, oiled lightly. Set aside.
Heat 1 teaspoon of the oil, in a medium sized pan over medium high heat. Add in the bell pepper, onions and garlic. Season with salt/pepper to taste. Saute until veggies are slightly tender. Set aside to cool.
In a large bowl, add the cream cheese, tomatoes, pepperoni slices, Italian seasoning and reserved veggies.
Stir until evenly combined. Fold in the mozzarella cheese.
Lay a tortilla on a flat surface. Add about a tablespoon of the mixture horizontally in the middle of each tortilla. (If you add too much filling, it will ooze out of the sides while baking.)
Roll half of the tortilla over the mixture, pressing over the filling.
Continue to roll all the way up, firmly. Place on the prepared cookie sheet. Repeat with the remaining tortillas.
Lightly brush the tops of the tortillas with the remaining oil.
Bake in the preheated oven for about 20 minutes or until lightly browned. If you like your taquitos extra crunchy for the 'fried effect’ finish under the broiler until desired crunchiness.
This recipe is very versatile. Feel free to use your favorite pizza toppings.
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Pizza Stuffed Taquitos
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Category: Hot
Prep Time: Cook Time: Total Time:
Yield: 10 taquitos
2 teaspoons vegetable oil - divided
1/2 bell pepper - chopped
1/2 onion - chopped
2 cloves garlic - minced
1 (8 ounce) package cream cheese - room temperature
2 roma tomatoes - seeded, chopped
30 pepperoni slices - chopped
1/2 teaspoon Italian seasoning
1 cup mozzarella cheese
10 (10 inch) flour tortillas
Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil, oiled lightly. Set aside.
Heat 1 teaspoon of the oil, in a medium sized pan over medium high heat. Add in the bell pepper, onions and garlic. Season with salt/pepper to taste. Saute until veggies are slightly tender. Set aside to cool.
In a large bowl, add the cream cheese, tomatoes, pepperoni slices, Italian seasoning and reserved veggies.
Stir until evenly combined. Fold in the mozzarella cheese.
Lay a tortilla on a flat surface. Add about a tablespoon of the mixture horizontally in the middle of each tortilla. (If you add too much filling, it will ooze out of the sides while baking.)
Roll half of the tortilla over the mixture, pressing over the filling.
Continue to roll all the way up, firmly. Place on the prepared cookie sheet. Repeat with the remaining tortillas.
Lightly brush the tops of the tortillas with the remaining oil.
Bake in the preheated oven for about 20 minutes or until lightly browned. If you like your taquitos extra crunchy for the 'fried effect’ finish under the broiler until desired crunchiness.
This recipe is very versatile. Feel free to use your favorite pizza toppings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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