Salsa Verde Pork & Spinach Baked Taquitos -- A Leftovers Recipe
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...).
Servings 4
Equipment
Ingredients
- 1.5 tablespoon olive oil divided
- 1 teaspoon minced garlic about 2 cloves
- 8 oz fresh spinach
- ¼ teaspoon cayenne optional; omit if sensitive to heat
- ½ teaspoon cumin
- ½ teaspoon 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 ½ tablespoon olive oil, then brush the oil around to coat the foil.
- Heat ½ 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 ½ tablespoon 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.