Salsa Verde Pork & Spinach Baked Taquitos — A Leftovers Recipe

Use leftover carnitas (or any pulled pork) in this 30 minute craveable Salsa Verde Pork & Spinach Baked Taquitos recipe!

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So, you know how when I recently posted a slow cooker salsa verde pulled pork recipe I also mentioned having fun making things out of the leftovers? Here’s the proof… in these Salsa Verde Pork & Spinach Baked Taquitos!

And let me just tell you: Super easy baked taquitos are definitely worth scratching up as an easy 30 minute weeknight dinner with some of your own leftover salsa verde pork (or leftover carnitas, or leftover pork taco meat, or even leftover salsa chicken, if you’re not feeling like pork today!).

Yes, they are actually as good as they look! I prefer baking taquitos rather than frying them; they get just brown and crispy enough in the oven with a light brushing of olive oil.

Salsa Verde Pork & Spinach Baked Taquitos — A Leftovers Recipe

Ingredients

1.5 Tbsp olive oil, divided
1 tsp minced garlic (about 2 cloves)
8 oz fresh spinach
1/4 tsp cayenne (optional; omit if sensitive to heat)
1/2 tsp cumin
1/2 tsp chili powder
1.5 cups leftover cooked salsa verde pork (or carnitas, or pork taco meat, or…)
4 oz cream cheese, softened
1 cup shredded cheddar cheese
12-14 medium flour tortillas
Sea salt (optional)

Directions

Preheat oven to 425 degrees. Line a baking sheet with foil and drizzle it with 1/2 Tbsp olive oil, then brush the oil around to coat the foil.

Heat 1/2 Tsbp olive oil in a large skillet over medium heat for about a minute, then add the minced garlic. Saute very briefly, then add spinach, cayenne, cumin, and chili powder. Continue cooking over medium heat until spinach is wilted, stirring occasionally.

Meanwhile, add your salsa verde pork, cream cheese, and cheddar cheese to a large bowl and stir to combine. Stir in the sauteed spinach.

Add a generous spoonful of the pork, spinach, & cheese mixture in a line down the center of each tortilla, leaving about an inch of room on each edge. Roll tortillas up as tightly as possible and place them seam side down on the baking sheet. (If some of the filling squeezes out while you’re rolling them, just push it back on into the ends.)

Brush the tops of your taquitos with the remaining 1/2 Tbsp of olive oil and sprinkle them lightly with (optional) sea salt. Bake at 425 degrees for 16 minutes, or until browned.

Serve with sour cream, avocado, and/or salsa, if desired.

Note: You can make these taquitos with leftover carnitas, pork taco meat, or anything similar you have on hand — they’re a versatile way to make something new and tasty out of your leftovers! If you’re using pulled pork rather than a salsa verde type pork, though, you may want to add a little salsa, chopped green chiles, and/or additional seasoning to spice them up. You can also use corn tortillas. Because those are less pliable, though, you’ll want to warm them first so that you can roll them without cracking.

You can’t go wrong with taquitos…

But these are especially tasty taquitos, and such a simple & quick weeknight dinner recipe idea! You can even pretend that they’re healthy, since they’re baked rather than fried — and you’re also getting a dose of veggies courtesy of the spinach in the filling. 😉

Salsa Verde Pork & Spinach Baked Taquitos, printable recipe

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Salsa Verde Pork & Spinach Baked Taquitos — A Leftovers Recipe

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Super easy baked taquitos are an easy 30 minute weeknight dinner with some of your own leftover salsa verde pork (or leftover carnitas, or leftover pork taco meat, or…).

Course dinner

Cuisine Mexican

Keyword baked taquitos, leftovers, leftovers recipe, pulled pork, sauteed spinach, taquitos

Total Time 30 minutes minutes

Servings 4

Author Rachel Singer

Equipment

rimmed baking sheet

Ingredients

• 1.5 Tbsp olive oil divided
• 1 tsp minced garlic about 2 cloves
• 8 oz fresh spinach
• 1/4 tsp cayenne optional; omit if sensitive to heat
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1.5 cups leftover cooked salsa verde pork  or carnitas, or pork taco meat, or…
• 4 oz cream cheese softened
• 1 cup shredded cheddar cheese
• 12-14 medium flour tortillas
• Sea salt optional

Instructions

• Preheat oven to 425 degrees. Line a baking sheet with foil and drizzle it with 1/2 Tbsp olive oil, then brush the oil around to coat the foil.
• Heat 1/2 Tsbp olive oil in a large skillet over medium heat for about a minute, then add the minced garlic. Saute very briefly, then add spinach, cayenne, cumin, and chili powder. Continue cooking over medium heat until spinach is wilted, stirring occasionally.
• Meanwhile, add your salsa verde pork, cream cheese, and cheddar cheese to a large bowl and stir to combine. Stir in the sauteed spinach.
• Add a generous spoonful of the pork, spinach, & cheese mixture in a line down the center of each tortilla, leaving about an inch of room on each edge. Roll tortillas up as tightly as possible and place them seam side down on the baking sheet. (If some of the filling squeezes out while you’re rolling them, just push it back on into the ends.)
• Brush the tops of your taquitos with the remaining 1/2 Tbsp of olive oil and sprinkle them lightly with (optional) sea salt. Bake at 425 degrees for 16 minutes, or until browned.
• Serve with sour cream, avocado, and/or salsa, if desired.

Notes

You can make these taquitos with leftover carnitas, pork taco meat, or anything similar you have on hand — they’re a versatile way to make something new and tasty out of your leftovers! If you’re using pulled pork rather than a salsa verde type pork, though, you may want to add a little salsa, chopped green chiles, and/or additional seasoning to spice them up. You can also use corn tortillas. Because those are less pliable, though, you’ll want to warm them first so that you can roll them without cracking.

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