If you’re looking for a playful twist on comfort food and a riot of flavors in every bite, Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema are the recipe you need in your life. Picture crispy rolled corn tortillas filled with a creamy, cheesy pumpkin mix, then draped in a zingy, green-flecked crema that’s as addictive as it is vibrant! Perfect for gatherings, cozy fall nights, or just to shake up your routine, this vegetarian Mexican-inspired dish brings together autumnal pumpkin with a touch of heat and bold, toasty pepitas. Trust me, you’ll crave them all year long.
Ingredients You’ll Need
The beauty of Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema is that you don’t need anything fancy. Each ingredient plays an important role, from the naturally sweet pumpkin to the punchy jalapeño. Here’s what you’ll need and why you shouldn’t skip a thing!
- Olive oil: Adds richness and helps the filling sauté beautifully, while also crisping the taquitos in the oven.
- Yellow onion: Sautéed onion forms a savory, slightly sweet base for the filling.
- Garlic: Delivers aromatic warmth and deepens the flavor of the pumpkin mixture.
- Canned pumpkin purée: The heart of this dish; it’s creamy, sweet, and works magic with the cheese.
- Ground cumin: Brings earthiness and an unmistakable toasty, warm spice note.
- Smoked paprika: Adds gentle heat and a subtle smokiness that feels soul-warming.
- Chili powder: Lends an extra kick and layers of complex flavor.
- Salt and pepper: Brightens and balances all the ingredients so nothing feels flat.
- Shredded Monterey Jack or pepper jack cheese: Melts into dreamy gooeyness with just the right stretch. Pepper jack adds heat!
- Corn tortillas: Classic, sturdy wrappers that crisp up gorgeously and keep the filling snug.
- Oil for brushing/frying: A touch of oil ensures the taquitos become crunchy, golden, and irresistible.
- Roasted jalapeño: Roasting tames the chile’s heat and brings out a smoky, slightly sweet note.
- Pepitas (toasted pumpkin seeds): Add crunch, nutty depth, and a subtle green earthiness to the crema.
- Vegan or regular sour cream: The creamy base for your sauce; use your favorite or keep it plant-based.
- Lime juice: Brightens everything up with a citrusy punch that balances richness.
- Olive oil: Gives silkiness to the crema and helps blend the flavors.
- Garlic (for the crema): Adds a hint of sharpness that ties the sauce and taquitos together.
- Water: Adjusts the crema’s consistency to your liking — drizzle or dip!
- Salt: Pulls all the flavors in the crema together and heightens the zing.
How to Make Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema
Step 1: Prepare the Pumpkin Filling
Start by heating that olive oil in a skillet over medium. Toss in your chopped onion and let it soften and turn translucent — about 3 to 4 minutes — then stir in the garlic just until fragrant. Next, time to bring in that canned pumpkin purée, along with cumin, smoked paprika, chili powder, and a generous sprinkle of salt and pepper. Cook it all for another couple of minutes until the mixture is thickened slightly, then set aside to cool. Once the filling isn’t piping hot, add your cheese and stir until you’ve got a luscious, cheesy mash. This creamy, spiced up pumpkin filling is seriously hard to resist by the spoonful — but save it for the taquitos!
Step 2: Warm and Fill the Tortillas
Soft tortillas are key to rolling tight, non-cracked taquitos. Gently warm the corn tortillas in a skillet, microwave, or wrapped in foil in the oven until they’re soft and pliable. Spoon 2 to 3 tablespoons of filling onto each tortilla, place it in a line just off center, then roll them up snugly. Setting them seam side down prevents unrolling and preserves all that precious filling.
Step 3: Bake the Taquitos
Arrange your taquitos, seams tucked down, on a baking sheet. Brush or spray a bit of oil over the tops to get that coveted shatteringly crisp texture. Into a preheated oven they go (400°F or 200°C) for about 15 to 20 minutes. As they bake, your kitchen fills with the scent of cozy spices, and you’ll witness that golden transformation. What emerges are beautifully crisped taquitos with cheesy edges and just enough pumpkin oozing at the ends.
Step 4: Blend the Roasted Jalapeño Pepita Crema
While the taquitos bake, take a minute to whip up the Roasted Jalapeño Pepita Crema. Combine the roasted, peeled, and deseeded jalapeño with toasted pepitas, your preferred sour cream, fresh lime juice, olive oil, garlic, water, and a pinch of salt in a blender. Blitz until ultra-smooth and creamy — adding a splash more water if you’d like it thinner for drizzling. The result is a tangy, nutty, faintly spicy crema you’ll want to spoon onto everything you eat for the next week.
Step 5: Serve and Savor!
Now comes the best part: plate those hot, golden taquitos and drizzle with the vibrant Roasted Jalapeño Pepita Crema, or offer it on the side for dunking and double-dipping. The crispy-cheesy filling meets cool, punchy crema in an irresistible contrast — Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema are about to become your new obsession.
How to Serve Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema
Garnishes
Your Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema shine with just a simple sprinkle of extra toasted pepitas, some chopped cilantro, and a few thin radish slices for crunch and color. You can add a dash of flaky sea salt and a wedge of lime on the side for those who love an extra spritz of citrus zing.
Side Dishes
Round out your plate with classic sides like simple black beans, charred corn, or a zippy slaw of cabbage and carrots tossed with lime juice. For a heartier spread, offer a small green salad or roasted sweet potatoes to complement the earthy-sweet undertones of the taquitos and crema.
Creative Ways to Present
For a party, line taquitos up on a platter and drizzle the crema back and forth in stripes for a dramatic look. Or set out the taquitos and sauce separately as a build-your-own bar, letting guests pile on their favorite toppings. For a showy appetizer, tuck mini taquitos upright in shot glasses with a pool of the crema at the bottom for dipping — they’ll disappear in minutes!
Make Ahead and Storage
Storing Leftovers
Any leftover Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema will keep well in an airtight container in the refrigerator for up to 3 days. Keep the taquitos and crema stored separately, so the shells stay as crisp as possible and the crema retains its perky flavor.
Freezing
The taquitos can be frozen before or after baking! Wrap them tightly in foil or pop into a zip-top freezer bag. If freezing already baked, just let them cool fully first. They’ll keep for up to 2 months. The crema, because it’s dairy (or vegan dairy) based, is best enjoyed fresh, but a day or two in the fridge is fine.
Reheating
For the crunchiest results, reheat taquitos in a 400°F oven or toaster oven for about 10 minutes from chilled, or a bit longer from frozen. Skip the microwave if you want them crispy, though it works for a speedy lunch. Give the crema a quick stir before serving to revive its texture and flavor.
FAQs
Can I make Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema completely vegan?
Absolutely! Substitute your favorite plant-based shredded cheese and vegan sour cream for a flavorful, 100% vegan version that’s just as satisfying. The roasted jalapeño pepita crema comes together beautifully with vegan dairy alternatives.
Are there any shortcuts for roasting the jalapeño?
If you’re in a rush, you can quickly char the jalapeño over a gas burner using tongs, or pop it under the broiler, turning frequently, until blackened. Let it steam in a covered bowl for a few minutes before peeling and seeding for the best texture and flavor.
What can I use if I don’t have pepitas?
Sunflower seeds are a nice substitute for pepitas if needed — they’ll give a similar nutty crunch. Walnuts or cashews could work in a pinch too, though pepitas keep the dish close to its pumpkin theme.
Can I use flour tortillas instead of corn?
Of course! Flour tortillas are a little easier to roll and get supremely crisp when baked. Just keep an eye on the bake time, as they can brown a bit faster than corn tortillas.
Is this recipe spicy?
Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema are definitely more flavorful than fiery! The roasted jalapeño mellows out beautifully, but if you’re sensitive to heat, remove all the seeds and membranes from the pepper or swap in a milder green chile.
Final Thoughts
If you love bold flavors, irresistible textures, and a dish that feels like a hug, Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema belong at the top of your must-try list. They’re fun to make, even more fun to eat, and certain to impress anyone who gets a taste. Gather your ingredients and treat yourself — these taquitos just might become your new comfort food favorite!
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Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Cheesy Pumpkin Taquitos with a flavorful Roasted Jalapeño Pepita Crema are a delicious and satisfying vegetarian dish perfect for any occasion. The creamy pumpkin filling wrapped in crispy tortillas, served with a zesty crema, is sure to be a crowd-pleaser.
Ingredients
Cheesy Pumpkin Taquitos:
- 1 tablespoon olive oil
- ½ yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup canned pumpkin purée
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- Salt and pepper to taste
- 1½ cups shredded Monterey Jack or pepper jack cheese
- 8–10 small corn tortillas
- Oil for brushing or frying
Roasted Jalapeño Pepita Crema:
- 1 roasted jalapeño, seeds removed
- ¼ cup toasted pepitas (pumpkin seeds)
- ½ cup vegan or regular sour cream
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 small garlic clove
- 2 tablespoons water
- Salt to taste
Instructions
- Prepare the Filling: Sauté onion and garlic, then add pumpkin purée, spices, salt, and pepper. Mix in cheese and let cool.
- Assemble Taquitos: Fill tortillas with the pumpkin-cheese mixture, roll tightly, and bake until crispy.
- Make the Crema: Blend roasted jalapeño, pepitas, sour cream, lime juice, olive oil, garlic, water, and salt until smooth.
- Serve: Enjoy the taquitos hot with the jalapeño pepita crema on the side or drizzled on top.
Notes
- To roast the jalapeño, char it under a broiler or flame, then peel and deseed.
- Substitute cheddar for a sharper flavor or use plant-based cheese and sour cream for a vegan option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 taquitos with crema
- Calories: 340
- Sugar: 2g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
