Flautas, taquitos, enchiladas, burritos, tacos- essentially these are all just various version of the same thing (more or less) but I can’t help to be totally obsessed with ALL of them, lol. Needless to say, I love me some Mexican inspired food and these paneer taquitos are addictive! They really are the perfect blend of desi + Mexican food and pack so much flavor! They’re crispy on the outside, perfectly moist and creamy on the inside and each bite is made better when you dunk it into the chipotle jalapeño sauce!! These are such a great little treat to yourself on weekends when you’ve got some time to be in the kitchen!
Also Check Out My Top Five Mexican Fusion Recipes:
- Taco Pizza with Cilantro Jalapeño Sauce
- Mexican Lasagna Roll Ups
- One Pan Enchilada Quinoa
- Poblano Enchiladas
- Tandoori Veggie Quesadillas
You could also take the filling for these and use them inside enchiladas , puff pastry etc- the options are endless! Hope you guys enjoy this recipe and tag me on @thechutneylife if you make it, because I’d LOVE to see 🙂 Happy Eating <3
Paneer, Corn & Jalapeño Taquitos with Chipotle Sauce
6 oz. package paneer, coarsely shredded or crumbled
1/2 cup finely diced green or red bell pepper
2 jalapenos, finely diced (use serrano or thai chilis if you like more spice)
1/2 cup corn
1 tomato, diced small
1 tsp cumin seeds
2 ½ tsp taco seasoning
1 tsp chilli (cayenne) powder
1 tsp cumin powder
1 tbsp garlic, finely minced
⅓ cup chopped cilantro
6 sliced pickled jalapeno peppers (from a jar of pickled jalapeños)
1 tsp adobo sauce (from can of chipotle in adobo)
1/2 tsp Goya Sazon Cilantro y Achiote (omit if not available)
1 cup cheese, shredded (preferably monterey jack or a mexican blend)
Salt to taste
12 Flour tortillas ( I used the small street style flour tortillas)
Spicy Cream Cheese Spread for Taquitos:
1/2 cup cream cheese, softened
1-2 tbsp Prakash Thecha chutney (available at South Asian Market)
*substitute 1 tbsp Sriracha, 1/2 tsp chili powder, and 1 tsp taco seasoning if you do not have thecha chutney and mix it into the cream cheese*
Jalapeno Chipotle Sauce:
- 1/2 cup Hellman's Mayonnaise
- 1/2 cup chopped cilantro
- 2 chipotle in adobo pepers (whole peppers)
- 1 tbsp honey
- 1/2 tsp cumin powder
- 1 jalapeno, roughly chopped
- 1 tbsp apple cider vinegar
- 2 large cloves garlic grated
- 1/2 tsp chili powder
Combine all of the ingredients above into a food processor and blend until smooth.
- Heat a large skillet or pot over medium high heat and add oil. Once the oil is hot add the cumin seeds and let splutter for 30 seconds. Next add the diced jalapeño and saute for 2-3 minutes.
- Add bell peppers, garlic, and continue to stir and saute until garlic is fragrant but not browned. Next add the taco seasoning, corn, sazon, chipotle in adobo sauce, stir and turn heat to low. Add the paneer, cilantro, cumin powder, and chili powder and mix quickly but gently to combine everything well so the seasonings are incorporated well throughout the paneer. Remove from heat and once it is cooled add the chopped pickled jalapeños and the cheese. Set aside.
- Make sure the tortillas are room temperature so they do not break or rip when you're rolling them. Spread about 1-2 tsp of the cream cheese mixture starting from the center of the tortilla and going up until you are just one inch away from the outter edge.
- Next, place a big spoonful of filling on one end of the tortilla and tightly roll it up all the way. Use a toothpick to secure the tortillas ( you don't want them to open up while you are frying) by placing it lengthwise and weaving it in and out just once so the flap side stays closed. Continue until all of them are complete this way.
- Heat a wide skillet over medium high heat and fill with about 1/2 inch of oil . Once the oil is hot place the taquitos flap side down in the pan and cook them for a few minutes on each side until everything is golden. Remove on to paper towels. Serve hot with chipotle sauce to dip with!