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Cheesy Pumpkin Taquitos

Yield
12-16 taquitos
By: Sarah Menanix, Snixy Kitchen

Ingredients

  • 1 1/4 cups toasted pepitas (pumpkin seeds) plus additional for garnish
  • 4 cups boiling water
  • 2 small jalapeño chiles, halved and seeded
  • Kosher salt
  • 3-4 tablespoons lime juice
  • 3/4 cup water
  • 1 sugar pumpkin or winter squash
  • 3-4 tablespoons plus 1 teaspoon extra virgin olive oil, divided
  • Kosher salt and black pepper
  • 4-6 cloves unpeeled garlic
  • 1 teaspoon smoked paprika
  • 1 6-ounce block Roth Original Grand Cru® Cheese, grated
  • 1 medium yellow onion, halved vertically and sliced
  • 12-16 warm tortillas
  • 1/4 to 1/2 cup Mexican style crema or sour cream
  • 2 tablespoons lime juice

Method

  1. Heat oven to 400°F. Line rimmed baking sheet with parchment paper. Set aside.
  2. Place pepitas in large bowl; pour boiling water over. Set aside.
  3. Meanwhile, Halve the pumpkin for filling and drizzle cut sides with 1 tablespoon olive oil. Salt and pepper to taste. Place pumpkin halves cut-side-down on lined baking sheet. Scatter 4-6 garlic cloves and jalapeño chiles around sheet. Roast 20 minutes.
  4. Remove garlic cloves and chiles from sheet. Set them aside. Continue baking pumpkin about 25 additional minutes until soft and cooked thoroughly. Remove from oven and set aside.
  5. Meanwhile, make the “crema”. Drain reserved pepitas; place in food processor or high powered blender. Add roasted chiles, salt, 3-4 tablespoons lime juice and 3/4 cup water. Blend until smooth and viscous enough for drizzling, adding up to 1/2 cup additional water, if necessary.
  6. For filling, heat 1 teaspoon olive oil in large skillet. Place glass of water nearby. Add onions; cook, stirring, until they begin to caramelize. Stop stirring and increase heat to medium low. Pour 2-3 tablespoons water in skillet and deglaze, using spatula to scrape up brown bits. Repeat this process until onions have been thoroughly caramelized, 10-15 minutes. Remove from heat.
  7. Scoop cooled pumpkin from shells. Place in medium bowl.  Remove peeling from reserved roasted garlic cloves. Mince and combine with pumpkin; add smoked paprika and salt to taste.
  8. Warm tortillas according to package directions or your preferred method. Fill each with 3 tablespoons pumpkin filling, 1 tablespoon reserved onions and 1-2 tablespoons grated Roth Grand Cru®. Roll each tightly; place in dish that accommodates them snugly to keep them tight.
  9. Heat 2-3 tablespoons olive oil in large skillet over medium-high. Fry in batches, 2-3 minutes on each side. Place in serving dish.
  10. Mix “crema” and 2 tablespoons lime juice for drizzling. Add water by the teaspoon. if necessary.
  11. Serve the taquitos drizzled with “crema”. Sprinkle with toasted pepitas and more cheese, if desired.