Cheesy potato taquitos

If your looking for something a little different, super delicious, and easy...check out these cheesy potato taquitos! You take mashed potatoes and mix them with spices and a cheese blend then tightly tuck them into a corn tortillas. Fry or bake until golden and crunchy! You can serve them with all the good Mexican style fixings like salsa and guacamole.

Here's what you need to make cheesy potato taquitos:

• Potatoes- I prefer Yukon gold's because they are super creamy. You could also use a box of instant mashed potatoes if you are short on time.
• Mexican cheese blend- I used a premade blend of Cheddar, Monterey Jack, and Asadero cheese.
• Corn tortillas- 6". It's the perfect size for an ideal ratio of filling to crispy fried edges.
• Spices- salt, paprika, garlic powder and cumin.

Directions:

1. If baking, heat the oven to 400F.
2. Cook the potatoes in cold water until a fork pierces the potatoes easily. Drain ¾ of the water and mash with the ¼ left in the pot.
3. Set aside to cool for a few minutes before folding in the spices and shredded cheeses.
4. Mix well.
5. If frying, heat oil in a fry pan over medium-low heat.
6. Warm the tortillas in the microwave or the stove top until pliable. Add 2 tablespoon of filling to the middle of each tortilla and roll up tightly.
7. To bake: place taquitos seam side down on a baking sheet and bake until crispy, flipping once 25-30 minutes.
8. To fry: place the taquitos seam side down, for 2-3 minutes per side until golden and crispy on all sides.

How to store and reheat cheesy potato taquitos:

Honestly, they are best fresh. The tortillas will get soggy as time passes.

Store in an airtight container with paper towels between each layer in the fridge for 1-3 days.

To reheat, preheat the oven to 400° F. Place the taquitos on a baking sheet and bake for 5 to 6 minutes.

looking for more vegetarian taco recipes?

black bean tacos

My favorite 5 minute scrambled egg tacos

Cheesy potato taquitos

In this cheesy potato taquitos recipe, golden crispy tortillas are wrapped around a rich creamy blend of fluffy potatoes and melted cheese and seasoned to perfection.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Servings: 14 taquitos

Course: Main Course

Ingredients Method

Ingredients

  

• 2.5 lb Yukon gold potatoes peeled and cut into chunks
• ¾ c Mexican blend cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 ½ teaspoon salt
• ½ teaspoon cumin (optional)
• 14 6" corn tortillas

Method

 

1. If baking, heat the oven to 400F.
2. Cook the potatoes in cold water until a fork pierces the potatoes easily. Drain ¾ of the water and mash with the ¼ left in the pot.
3. Set aside to cool for a few minutes before folding in the spices and shredded cheeses.
4. Mix well.
5. If frying, heat oil in a fry pan over medium-low heat.
6. Warm the tortillas in the microwave or the stove top until pliable. Add 2 tablespoon of filling to the middle of each tortilla and roll up tightly.
7. To bake: place taquitos seam side down on a baking sheet and bake until crispy, flipping once 25-30 minutes.
8. To fry: place the taquitos seam side down, for 2-3 minutes per side until golden and crispy on all sides.