Adapted slightly from Prevention RD
I am very fortunate to be married to a man who doesn't have to have meat every day in order to have a satisfying meal. And, we both enjoy breakfast foods for dinner- so this recipe was a perfect match for us. I think it would be great for breakfast, brunch, or dinner.
These meatless taquitos were a nice way to change up Mexican food. The chili-lime dipping sauce was a refreshing compliment to the slightly spicy taquitos. Actually, I wish the taquitos were a little spicier then they were. Next time, I will either add cayenne to the dipping sauce (I added this to the directions, in case you want spicy) or would add more hot sauce to the eggs. Or maybe both! I also think I might sprinkle the cheese into the tortillas, then top with eggs before rolling them up, rather than adding the cheese to the eggs (because by doing this, the cheese incorporates into the eggs)- simply because I like melty cheese on top of my food.
Otherwise, I wouldn't change a thing about these. They are crispy without being fried and totally satisfying. As I write this post, I can't help but think about how much I am looking forward to eating leftovers in my lunch this week! According to Prevention RD, you can reheat the taquitos on a lined baking sheet in the oven at 350 degrees for 7-9 minutes. I haven't tried that yet, but I would trust her on that- she has one of my favorite blogs (check out the link above my post to see what her blog is all about).
One last thing- if you don't have or like Greek yogurt, go ahead and substitute an equal amount of sour cream in its place. Greek yogurt is healthier than sour cream but you should still get good results with this recipe if you use sour cream instead.
You can also make ahead and freeze for later use. To do so, first prepare the taquitos, then place on a cookie sheet and freeze for an hour (this will prevent them from sticking together and losing their shape). Place in a ziploc bag and store in the freezer. To bake from the freezer, place the un-thawed taquitos on a baking sheet sprayed with non-stick cooking spray. Follow the original baking instructions, increasing the baking time by 5 minutes, or until the taquitos are golden brown.
3/1/14 Update: This is one of my favorite meals. I make this at least monthly. Lately, I have been using roasted red peppers in place of the Anaheim and (non-roasted) red pepper. I've made it with and without the cilantro, but I thought they tasted the same with and without. My preferred condiments for dipping are sour cream with sriracha sauce.
Ingredients:
These meatless taquitos were a nice way to change up Mexican food. The chili-lime dipping sauce was a refreshing compliment to the slightly spicy taquitos. Actually, I wish the taquitos were a little spicier then they were. Next time, I will either add cayenne to the dipping sauce (I added this to the directions, in case you want spicy) or would add more hot sauce to the eggs. Or maybe both! I also think I might sprinkle the cheese into the tortillas, then top with eggs before rolling them up, rather than adding the cheese to the eggs (because by doing this, the cheese incorporates into the eggs)- simply because I like melty cheese on top of my food.
Otherwise, I wouldn't change a thing about these. They are crispy without being fried and totally satisfying. As I write this post, I can't help but think about how much I am looking forward to eating leftovers in my lunch this week! According to Prevention RD, you can reheat the taquitos on a lined baking sheet in the oven at 350 degrees for 7-9 minutes. I haven't tried that yet, but I would trust her on that- she has one of my favorite blogs (check out the link above my post to see what her blog is all about).
One last thing- if you don't have or like Greek yogurt, go ahead and substitute an equal amount of sour cream in its place. Greek yogurt is healthier than sour cream but you should still get good results with this recipe if you use sour cream instead.
You can also make ahead and freeze for later use. To do so, first prepare the taquitos, then place on a cookie sheet and freeze for an hour (this will prevent them from sticking together and losing their shape). Place in a ziploc bag and store in the freezer. To bake from the freezer, place the un-thawed taquitos on a baking sheet sprayed with non-stick cooking spray. Follow the original baking instructions, increasing the baking time by 5 minutes, or until the taquitos are golden brown.
3/1/14 Update: This is one of my favorite meals. I make this at least monthly. Lately, I have been using roasted red peppers in place of the Anaheim and (non-roasted) red pepper. I've made it with and without the cilantro, but I thought they tasted the same with and without. My preferred condiments for dipping are sour cream with sriracha sauce.
Ingredients:
Taquitos
Non-stick cooking spray
2 teaspoons olive oil
12 large eggs
1/2 cup plain Greek yogurt (I used nonfat)
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 cup part-skim (2%) Mexican blend or cheddar cheese, shredded
1/2 red bell pepper, diced
1/2 Anaheim pepper (or other mildly hot pepper), diced
1/4 cup green onions, sliced
1/4 cup cilantro, chopped (I omitted)
2 tsp hot sauce
18 (6-inch) flour tortillas
Chili-Lime Dipping Sauce
1/2 cup sour cream (I used light)
1/4 cup plain Greek yogurt
Juice of 1/2 small lime
1/2 tsp chili powder
1/4 tsp salt
Cayenne pepper, to taste (optional)
Directions:
Heat the oven to 425 degrees. Line a rimmed baking sheet with foil; spray with cooking spray.
Crack eggs into large mixing bowl; gently whisk. Add 1/4 teaspoon salt, pepper, and garlic powder. Whisk in 1/2 cup Greek yogurt.
Heat olive oil in a large skillet over medium heat. Add bell pepper and Anaheim pepper , cooking approximately 5 minutes or until softened. Add egg mixture to the same skillet. Use a rubber spatula and gently scrape bottom of the skillet and fold eggs over to scramble. Remove from heat when slightly undercooked. Add cheese, green onions, cilantro, and hot sauce to taste. Gently fold to combine, returning to heat to finish cooking as necessary.
Meanwhile, warm the tortillas in the microwave between damp paper towels to make rolling them easier. Place approximately 1/4 cup egg mixture into each tortilla, spreading to cover the length of the tortilla, and roll up into a cylinder. Place completed tortillas on the prepared baking sheet, seam-side down. Once all tortillas are completed, lightly spray tops with cooking spray. Bake for 12-18 minutes or until golden brown.
While the taquitos are baking, combine the ingredients for the Chili-Lime Dipping Sauce except cayenne pepper in a small bowl; stir to combine. Taste to determine desired level of heat and add cayenne pepper if desired.
Once the taquitos are done, remove them from oven and let cool 5 minutes. Serve with dipping sauce.
Yield: 18 taquitos
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