Once your filling is ready, it’s time to warm the corn tortillas. I usually place them in a microwave-safe bowl, cover them with a damp paper towel, and microwave for about 30 seconds. This makes them pliable and prevents cracking when I roll them up. Now grab a tortilla and spoon a couple of tablespoons of the filling into the center. Roll it up tightly, place seam-side down on a baking sheet lined with parchment paper, and repeat until you’ve used all of the filling.
After laying out all the taquitos, give them a light spray with cooking spray or brush with olive oil. This step is so important for getting that golden-brown finish. Bake in the preheated oven for about 20-25 minutes, or until they are crispy and have a beautiful golden hue. If your kitchen doesn’t smell like heaven yet, just wait a little longer!
Pro Tips for Best Results
I tested this recipe three ways to see how I could get the best texture. First, I rolled these taquitos tight—this was essential. Loose rolls led to openings that turned crispy but not golden when baked. So, don’t hesitate to tuck in the filling tightly! Secondly, I tried different cheeses, and I found that a mix of cheddar and Monterey Jack really hits the spot. It gives the filling a delightful gooeyness that oozes out when you take a bite.
Also, be sure to use fresh corn tortillas if you can. They roll better and yield a crispier texture compared to the older ones, which can crack easily. When I used fresher tortillas, I noticed a significant improvement! Finally, don’t skip on the cooking spray; it drastically enhances that lovely golden crunch.
Common Mistakes to Avoid
One common mistake I made during my first batch was overfilling the taquitos. It’s tempting to add more filling, but trust me, a couple of tablespoons is just right! Overfilling can lead to messy breaks during the baking process. So, keep it moderate, and you’ll have lovely-looking taquitos every time. (See the next page below to continue…)