Creamy Corn and Pepper Taquitos

Corn taquitos

 

Today is Secret Recipe Club reveal day! This month, I was assigned to Lindsay’s blog, Life and Kitchen. Lindsay hails from Pittsburgh and is the mom of a sweet little girl. Her blog has a great mix of sweet and savory recipes, all with amazing photos, so you can imagine that it made it very difficult to choose just one! Head over to Lindsay’s blog to see all the amazing recipes she has!

Mexican food is my favorite kind of food. Enchiladas are my typical go-to Mexican meal, with burritos being a close second. Taquitos, however, are something I’ve never had. To be honest, this recipe reminded me of mini enchiladas, minus the sauce and cheese on top. Something about the size of these taquitos made them so fun to eat! They would be a perfect party snack, but also make for a delicious dinner. Dunk them in your favorite salsa and enjoy! 

2 teaspoons Olive Oil
1/2 Yellow Onion, diced
1/4 cup Red Bell Pepper, diced
1/4 cup Green Bell Pepper, diced
1/2 cup Corn (I cut it off of 2 cobs, but you can use frozen)
5 ounces Cream Cheese
1/4 cup Shredded Cheddar Cheese
1/4 teaspoon Chili Powder
1/4 teaspoon Cumin
8 Small Tortillas (I used 11)
Cooking Spray

Heat the olive oil in a sauté pan over medium-high heat. Add the onions and peppers and sauté until soft.  Add the corn, chili powder, and cumin and sauté for an additional minute. Add the cream cheese and cheddar cheese, stirring until melted. Adjust seasonings as necessary. Spread some of the mixture into the center of a tortilla and roll tightly. Place the tortilla seam side down onto a baking sheet and continue with remaining tortillas and mixture. Spray the tortillas with cooking spray. Bake at 425 degrees for about 12-15 minutes, or until lightly brown and crispy. **Taquitos freeze well, too! 

SOURCE: Life and Kitchen