Chipotle-Lime Vegetarian Taquitos, You won’t miss the meat! (In fact, you’ll think it IS meat!)

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When I was younger my mom used to make Taquitos once in a while. I say “once in a while” because given they were so much work, she’d only make them when she had a day to spare. Mamma would cook for what seemed like hours, in an assembly-like procedure to make a huge pile of the crispy little rolls, only for them to be eaten up by the neighborhood kids (and parents) in minutes!

She’d start by boiling and shredding the chicken, grating the cheese, and frying
each tortilla in her trusty old iron skillet. Then she’d stuff, roll, and “pin” each
one with a toothpick and pop them in her old 1950’s oven that only cooked at one temperature, 350°. Man, they’d come out warm and so tasty! They were also a lot of work and fried. EEK!

I still love taquitos, and crave them on a regular basis. Unfortunately, I really don’t like to boil my own chicken (call me lazy), and rotisserie chickens down here in South Florida run close to $8. Plus, they are more like Cornish Game Hens, rather than the size of a healthy chicken. So, I improvised and used some ground “Veggies crumbles” which I’d bought on sale a few weeks before and stuck in the freezer for later use. (If you freeze them as well, don’t forget to move them to the refrigerator the day before so they are defrosted and ready to go the next day.) The truth is, even at full price, $4 for a box of Veggie Crumbles is way cheaper than $6 or $7 for a pound of ground sirloin. It’s really a no-brainer.

These are protein rich while being meatless, and for me a comfort food that puts a spin on Mamma’s infamous cooking!

Don’t be intimidated by the fact that it makes 14 taquitos! These are amazing the next day, and even the next few days. All you need to do is pop them in the toaster oven for a few minutes and they are good to go!

Chipotle Lime Vegetarian Taquitos, ( makes 14+ Taquitos)

2 tsp Extra Virgin Olive oil
1-12oz package Veggie Crumbles
3/4 cup finely minced onion, (about 1/2 a medium)
2 cloves garlic, finely minced
1 can Chipotle in Adobo, 1 Chipotle removed & chopped finely (*See Chef’s tip below)
2-4 tsp Adobo sauce from can, depending on how spicy you prefer
1 tsp ground Cumin
1/2 tsp Smoked Paprika
1/4 tsp Salt
2 limes- 2 tbsp Lime Juice squeezed out (about 1 lime), and the other lime set aside
1/2 cup Shredded 2% Sharp Cheddar
14 Corn Tortillas
Cooking spray (I like an aerosol olive oil)
14 toothpicks

*Chef’s Tip- I always keep Chipotle Chilies in Adobo on hand. You can buy a can at the grocery store for around $2, and get several meals out of it. When I open a C72F58EA-860B-4C04-B35E-C2343456F06F-5795-0000097481BF393C_zps7943184e(1)can, I typically use only 1 or 2 Chilies. So, in the interest of getting every penny out of my purchase, I separate the chilies into several sandwich bags, then spoon a little of the sauce over each one and pop them in the freezer! Then when I need one for a recipe I either let it defrost in the fridge ahead of time, or if I forget to do it before, place it in a bowl in the sink with cool running water (just a trickle) for 5-10 minutes. Waste not, want not!

Filling Method:97b997be-2bfc-4315-ac04-a5d7ed21d343_zps1fb85438

1.  Heat EVOO in a medium nonstick pan, over medium heat. Add the Veggie Crumbles, and using your spatula break apart.

2.  Add Garlic and Onion. Cook 4 minutes, stirring occasionally.

11842897-a904-41f8-800f-33d312eaf534_zps25fad1223.  Add chopped Chipotle, Adobo Sauce, and next 3 ingredients (through salt). Cook an additional 7 minutes  stirring often so it doesn’t burn on the bottom.

4.  Remove from heat, and allow to cool 10 minutes. Add Lime juice and stir to combine. Add Cheddar and combine.

Assembly Method:

Preheat oven to 400. Line a sheet pan with foil, and coat with cooking Spray. Set aside, but keep close.

1. Heat tortillas in a Tortilla warmer, such as the one on this page, so that they are flexible and easy to work with. Set toothpicks aside, so as to not contaminate the rest of the box when your hands get full of the “meat” mixture.a31ce1ee-42d1-47b1-b4dc-7bd0ba97c300_zps54b5f818

2.  Working with one tortilla at a time, lay it flat and spoon 2-3 tbsp of filling down the center. Roll and cure with a toothpick. Move onto prepared sheet pan. Continue until all the taquitos are assembled and on the sheet pan.

3. Spray the tops of the Taquitos with cooking spray. Bake 15 minutes, or until tops are browned. Remove from the oven (keep oven on), and using tongs, carefully turn them over. Return to oven, and bake another 10-12 minutes, or untill they are brown. They’ll be crispy on the outer thirds, and a bit soft in the center third where the toothpick is inserted.603932f2-43b5-4d5a-b9d9-496961a86987_zpsfe3d5111

4. When finished baking, remove from oven. Being careful because they are hot, use tongs to hold one Taquito at a time, and remove the toothpick with your fingers. (It’s easier to do this now, than when they are cooled, TRUST ME!)

5.  Just before serving, squeeze the reserved lime over the tops of all the taquitos.

6.  Dip into your favorite salsa, guacamole, or Refried beans!

Chipotle Lime Vegetarian Taquitos, ( makes 14+ Taquitos)

Recipe without photos

2 tsp Extra Virgin Olive oil
1-12oz package Veggie Crumbles
3/4 cup finely minced onion, (about 1/2 a medium)
2 cloves garlic, finely minced
1 can Chipotle in Adobo, 1 Chipotle removed & chopped finely (*See Chef’s tip below)
2-4 tsp Adobo sauce from can, depending on how spicy you prefer
1 tsp ground Cumin
1/2 tsp Smoked Paprika
1/4 tsp Salt
2 limes- 2 tbsp Lime Juice squeezed out (about 1 lime), and the other lime set aside
1/2 cup Shredded 2% Sharp Cheddar
14 Corn Tortillas
Cooking spray (I like an aerosol olive oil)
14 toothpicks

*Chef’s Tip- I always keep Chipotle Chilies in Adobo on hand. You can buy a can at the grocery store for around $2, and get several meals out of it. When I open a can, I typically use only 1 or 2 Chilies. So, in the interest of getting every penny out of my purchase, I separate the chilies into several sandwich bags, then spoon a little of the sauce over each one and pop them in the freezer! Then when I need one for a recipe I either let it defrost in the fridge ahead of time, or if I forget to do it before, place it in a bowl in the sink with cool running water (just a trickle) for 5-10 minutes. Waste not, want not!

Filling Method:

1.  Heat EVOO in a medium nonstick pan, over medium heat. Add the Veggie Crumbles, and using your spatula break apart.

2.  Add Garlic and Onion. Cook 4 minutes, stirring occasionally.

3.  Add chopped Chipotle, Adobo Sauce, and next 3 ingredients (through salt). Cook an additional 7 minutes  stirring often so it doesn’t burn on the bottom.

4.  Remove from heat, and allow to cool 10 minutes. Add Lime juice and stir to combine. Add Cheddar and combine.

Assembly Method:

Preheat oven to 400. Line a sheet pan with foil, and coat with cooking Spray. Set aside, but keep close.

1. Heat tortillas in a Tortilla warmer, such as the one on this page, so that they are flexible and easy to work with. Set toothpicks aside, so as to not contaminate the rest of the box when your hands get full of the “meat” mixture.

2.  Working with one tortilla at a time, lay it flat and spoon 2-3 tbsp of filling down the center. Roll and cure with a toothpick. Move onto prepared sheet pan. Continue until all the taquitos are assembled and on the sheet pan.

3. Spray the tops of the Taquitos with cooking spray. Bake 15 minutes, or until tops are browned. Remove from the oven (keep oven on), and using tongs, carefully turn them over. Return to oven, and bake another 10-12 minutes, or untill they are brown. They’ll be crispy on the outer thirds, and a bit soft in the center third where the toothpick is inserted.

4. When finished baking, remove from oven. Being careful because they are hot, use tongs to hold one Taquito at a time, and remove the toothpick with your fingers. (It’s easier to do this now, than when they are cooled, TRUST ME!)

5.  Just before serving, squeeze the reserved lime over the tops of all the taquitos.

6.  Dip into your favorite salsa, guacamole, or Refried beans!

One thought on “Chipotle-Lime Vegetarian Taquitos, You won’t miss the meat! (In fact, you’ll think it IS meat!)

  1. Yummy! I love Chipotle so will definitely try this out to go with home-made guacamole. If it takes a long time to make, consider it kitchen therapy!

    Like

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