Taquitos are such a fun food, but you can make them at home instead of buying them pre-made. And the results of these mushroom queso taquitos are 100% delicious. The filling is made even more flavorful with the addition of some dried oregano and thyme, which brings out the flavors in the other ingredients.
What I love about this recipe is that the queso fresco gets all melted and chewy in the frying process. Serve these with some hot sauce or salsa and you’ve got a crispy, savory, all around awesome meal or snack.
To begin making this recipe brown your mushrooms in a skillet along with the spices. Finely chopped mushrooms are best here since larger pieces can make it harder to spread the filling onto the tortillas.
Once the mushrooms have cooked and then cooled a bit combine them with the cheese and then it’s time to fill the tortillas.
Fill the bottom half with the filling then roll it up. Some toothpicks come in handy to hold the tortillas shut, especially during frying. The wrappers can puff up during frying so keeping them rolled up is crucial.
To serve these I had some leftover chili salsa from this tacos de papa recipe and I highly recommend this salsa in particular. But, in the interest of science I have tried these with green salsa and with hot sauce and every combination was delectable.
You can’t go wrong with a tasty recipe like this one.
Mushroom Queso Taquitos
Makes 10 taquitos
20m prep time
20m cook time
- 2 tablespoons extra virgin olive oil
- 8 oz portobello mushrooms, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (or to taste)
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon onion powder
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 10 oz queso fresco cheese
- 10 (8”) flour tortillas
- 2 cups vegetable oil for frying
- Heat a larger cast iron skillet over medium heat. Add olive oil and mushrooms and sauté for 5 minutes. Add oregano, thyme, red pepper flakes, garlic, salt, and pepper to pan and sauté another 2 minutes or until mushrooms are softened and beginning to brown.
- Allow mushrooms to cool in a metal bowl in the refrigerator then mix with queso fresco. Fill one half of each tortilla with 3 tablespoons or so of mixture. Roll up from filling end to empty end, taking care that the filling doesn't spill out. Lay seam side down on a plate and just before frying secure each one with a toothpick to prevent them from unrolling.
- In a large skillet heat vegetable oil over medium-high heat to 375˚F. Use tongs to carefully transfer taquitos to oil. Fry taquitos until golden brown (about 3-4 minutes) turning as needed to ensure they are evenly fired, and set on paper-towel-lined plate to drain.
- Serve while still hot with salsa to dip into.
Recipe adapted from Taste of Home.