Golden, crunchy, and packed with potato and melty cheese! An easy, family-friendly recipe perfect for weeknight dinner!
Golden, Crispy Cheesy Potato Taquitos
My Dad made these Cheesy Potato Taquitos for you! They are the perfect mix of comfort, crunch, and simplicity. Seasoned potatoes and melty cheese are wrapped in a crispy corn tortilla, making this weeknight dinner idea easy and satisfying!
Whether you are feeding a crowd or need a party appetizer, this will satisfy your craving for something cozy, warm, and crispy!
If you love Mexican food as much as I do, then I think you’ll love Vegetarian Enchiladas, Mexican Street Corn, Crispy Refried Bean Tacos, and Vegetarian Tostadas, too!
What You’ll Love About this Recipe:
- Crispy, Golden Exterior – With a creamy filling!
- Easy to Customize – With your favorite fillings.
- Baked or Fried – Your choice!
- Perfect for Weeknights, Parties, or Game Day
- Freezer-Friendly – For make ahead meals.
- Dip-Worthy & Crowd Pleasing
Ingredients You’ll Need:
- 5 cups Potatoes, Peeled & Diced
- 2 tsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Ground Cumin
- 1 1/2 tsp Salt
- 3/4 cup Cheese, Grated
- 12 Corn Tortillas
How to Make the Best Cheesy Potato Taquitos
- Add 5 cups peeled and diced potatoes to a large pot water. Bring to a boil and cook potatoes until fork tender.
- Preheat oven to 400 degrees.
- Heat a large pan over medium heat and add 2 tsp olive oil. Next, add cooked potatoes, 1 tsp garlic powder, 1 tsp paprika, 1 tsp ground cumin, and 1 1/2 tsp salt. Mix until combined and cook potatoes until slightly crispy. Add 3/4 cup shredded cheese and mix in until melted.
- Heat corn tortillas in the microwave or on the stove top until pliable. Add 2 tbsp of potato mixture to the middle of each tortilla and roll up tightly.
- Place taquitos, seam side down, on a large baking sheet and bake for 25 minutes or until crispy, flipping once.
FREQUENTLY ASKED QUESTIONS:
What Goes Best With Taquitos?
Taquitos pair well with salsa, guacamole, sour cream, queso, rice, or simple side salad.
Why Are My Taquitos Breaking?
Corn tortillas usually crack if they are too cold or dry. Warm them first to make rolling easier and prevent tearing.
Can You Freeze Taquitos?
Yes, taquitos freeze very well. Freeze them unbaked on a baking sheet, then transfer to a freezer-safe bag. Bake straight from frozen, adding a few extra minutes.
How to You Make Taquitos Crispy?
Use softened corn tortillas, don’t overfill them, and bake or fry at a high enough temperature. A light coating of oil helps them crisp up.
More Mexican Recipes:
- Vegetarian Enchiladas
- Crispy Refried Bean Tacos
- Mexican Street Corn
- Mexican Lasagna
- Vegetarian Fajitas
- Vegetarian Tostadas
- Vegetarian Sheet Pan Quesadillas
- 25 Vegetarian Mexican Recipes
Cheesy Potato Taquitos
Golden, crunchy, and packed with potato and melty cheese! An easy, family-friendly recipe perfect for weeknight dinner!
Ingredients
- 5 cups Potatoes, Peeled & Diced
- 2 tsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Ground Cumin
- 1 1/2 tsp Salt
- 3/4 cup Cheese, Grated
- 12 Corn Tortillas
Instructions
- Add peeled and diced potatoes to a large pot of water. Bring to a boil and cook potatoes until fork tender.
- Preheat oven to 400 degrees.
- Heat a large pan over medium heat and add olive oil. Next, add cooked potatoes, garlic powder, paprika, ground cumin, and salt. Mix until combined and cook potatoes until slightly crispy. Add shredded cheese and mix in until melted.
- Heat corn tortillas in the microwave or on the stove top until pliable. Add 2 tbsp of potato mixture to the middle of each tortilla and roll up tightly.
- Place taquitos, seam side down, on a large baking sheet and bake for 25 minutes or until crispy, flipping once.
Notes
Recipe Credit:She Likes Food
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