Variations of this recipe have been floating around the web for quite sometime. The fact that this recipe is still surfacing tells me that it is worth trying. This recipe comes from Our Best Bites--a blog I can trust. I made several changes because that is what you do to recipes. I think this is a winner, just in time for Cinco de Mayo!
Baked Creamy Pork Taquitos
3 oz cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t onion powder
1/4 cup chopped cilantro
1/4 teaspoon Lawrys Seasoning Salt
2 C shredded cooked pork
1 C grated Mexican Blend cheese
small corn tortillas
Soften cream cheese in microwave for a few seconds, stir. Add green salsa, lime juice, onion powder and seasoning salt. Stir to combine and then add cilantro, cheese and pork.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it.
Place 2-3 T of pork mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. This doesn't look like much filling, resist the urge to add more. Too much filling will cause 'taquito explosion'. You don't want that!
Roll taquito tightly and place seam side down on a sprayed baking sheet. Make sure taquitos are not touching. Spray tops with cooking spray and sprinkle lightly with kosher salt.
Bake in 425 degree oven for 15-20 minutes until crisp and ends start to get golden brown.
Serve with salsa and sour cream.
This is the week to purchase everything 'Mexican'. I stock up on green chiles, I like whole green chiles because I know exactly what is in the can. Often chopped green chiles have charred skin, stems and other things I can't identify. I also purchase green salsa, enchilada sauce, sliced olives, El Pato, RoTel tomatoes and green chilies, Pace Picante (medium), chips etc. It is easy to make quick meals when the pantry is well stocked.