Switching up everyone’s favorite cheesy dip with these baked Queso Fundido Taquitos, each served up with a salted avocado lime crema. We’ve got three kinds of cheese, smoky and spicy poblano, chipotle peppers, plus Mexican chorizo. Everything gets rolled up in tortillas, and oven-baked. These taquitos are crunchy on the outside, but spicy and oh so cheesy inside. It’s queso but reversed, because the dip is inside the chip…and it’s so much better! Serve with a creamy avocado lime crema, and a mix of your favorite sauces. These taquitos come together in minutes and are so delicious. They’re the perfect easy appetizer to serve just about any time of the year.

overhead photo of Queso Fundido Taquitos

If there was ever a game day appetizer to serve up, it’s these taquitos. Oh my gosh, these are GOOD. I really, really hesitated to share these after back to back game day inspired recipes this week, but I just loved this recipe too much. It’s so perfect for this Sunday’s game.

So let’s all embrace this cheese-filled game day kind of week. Next week, we’ll do a salad or something healthier. It’s going to be great…balance, right?

Anyway, it’s no secret that we love any kind of Mexican recipe around here. I’ve been especially loving Mexican dishes ever since I kicked the year off with those homemade Crunchwrap Supremes. For one, the flavors in Mexican cooking are flavors my family enjoys most…spicy, sometimes smoky, and more times than not, paired with a little cheese and avocado. But aside from the deliciousness, Mexican meals are simply just fun, everyone loves them. And a Mexican night is just another great excuse to mix up a big batch of margaritas and have a fun night in the kitchen.

prep photo of Queso Fundido Taquitos

The Inspiration

The first time I made taquitos was way back in the day. The year was 2012 to be exact. But then I made them again last March and now I can’t stop coming up with new combinations. And while I LOVE last year’s tinga taquitos, these taquitos are giving them a real run for their money.

The idea all started on Christmas Day. Per my brother’s request, I switched up Christmas dinner and we did a Mexican night. It ended up being so much fun…and so delicious that I’m pretty sure we’ll be doing it again this year. It wasn’t fancy, but it was full of so many delicious dishes. One of them being my simple baked queso fundido. It’s just a mix of cheese, chilies, and spicy chorizo all baked in the oven until the cheese is melted.

As I was prepping the cheese and chorizo mixture, I ended up stuffing the mix in a bunch of poblano peppers. I baked those up and called them queso fundido stuffed peppers. They were GOOD! So, so good! And every last pepper got eaten. The pepper idea suddenly got me thinking about stuffing the cheesy queso mix into taquitos. As soon as the idea came to mind I was sold.

But of course, I needed to hold out on the recipe until I had the perfect time to share. With the Super Bowl this Sunday, I figure it’s now or never. So here we are.

Presenting you guys with the ultimate super bowl appetizer, Queso Fundido Taquitos. Baked, not fried, so much fun, and a million times more delicious than you could think possible.

overhead prep photo of Queso Fundido Taquitos=

Onto the process, it’s pretty darn easy.

Pick up some spicy ground Mexican chorizo. I’m able to grab this at my grocery store, but if you can’t find Mexican chorizo, just use whatever your store carries. And if you’re vegetarian, you can omit the chorizo all together. I’d add an extra chipotle pepper for more flavor, but either way, the queso is great with or without the chorizo.

Brown the meat and cook up the onion, then mix it together with the three kinds of cheese, poblano peppers, and chipotle peppers. The peppers here are key. They have a smoky, slightly spicy flavor. I love to use them whenever I have the opportunity.

overhead photo of Queso Fundido Taquitos

Once the meat is browned and seasoned it’s time to make the actual taquitos themselves. Instead of frying, which is traditional, I much prefer to oven bake. It’s healthier, easier, and to be honest, I like the flavor so much better. You actually taste the food, not the fried oil.

The secret to baking the taquitos, as opposed to frying, is to rub each tortilla with olive oil before rolling up the meat. This is the trick to getting the taquitos crispy all around. Once the tortillas are oiled, roll up the meat and cheese inside. Then oven bake, and twenty or so minutes later you’ll have crispy taquitos.

close up photo of Queso Fundido Taquitos=

While the taquitos bake, make the crema.

Sure, sour cream is traditional, but whipped avocado crema is just so much better.  I used fresh cilantro and plenty of lime to keep things fresh and colorful. This is the perfect sauce to dollop onto each cheesy, crunchy taquito.

I like to serve these up alongside a little pico de gallo with shredded lettuce, and plenty of fresh limes for squeezing. You can never have too many toppings.

Just round things out with those margaritas and you’ll have the perfect appetizer for game day and every other night in between.

overhead close up photo of Queso Fundido

Looking for more fun Mexican recipes? Here are a few to try:

Folded Crispy Buffalo Chicken Wraps

Crockpot Carne Asada Tacos with Cilantro Lime Garlic Sauce

The Best Jalapeño Queso

Pumpkin Beer Pretzels with Chipotle Queso

Lastly, if you make this Queso Fundido Taquitos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crispy Queso Fundido Taquitos

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 1/2 pound ground Mexican chorizo (optional)
  • 1 yellow onion, chopped
  • 1 cup shredded sharp cheddar cheese
  • 1 cup Monterey Jack cheese, cubed
  • 1/2 cup shredded mozzarella cheese
  • 1 poblano, seeded, and finely chopped
  • 1 chipotle chile in adobo, finely chopped
  • 16-20 corn tortillas, warmed
  • yogurt, cilantro, salsa, shredded lettuce, and pickled onions, for serving

Avocado Lime Crema

  • 2 avocados, halved
  • 1/2 cup fresh cilantro
  • 1 clove garlic, grated
  • juice from 2 limes
  • flaky salt

Instructions

  • 1. Preheat the oven to 450° F.
    2. In a large skillet over medium-high heat cook the chorizo and onion, breaking up the meat as it cooks until the chorizo is browned and cooked through, about 8-10 minutes. Remove from the heat. Stir in the poblano pepper, and chipotle pepper, then remove from the heat. Drain off any excess grease.
    3. In a bowl, combine all the cheeses.
    4. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 1-2 tablespoons of the cheese mixture down the middle of the tortilla, add a sprinkle of chorizo mixture then roll up and place seam-side down on the baking sheet. Take the chorizo mix and stuff it into either end of the taquito to better enclose the cheese. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
    4. Meanwhile, make the crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
    5. Serve the taquitos topped with avocado, pico de gallo, and any other desired toppings.

overhead horizontal photo Queso Fundido Taquitos

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Comments

  1. 5 stars
    This was awesome and easy to make! The chipotle pepper in adobo is so amazing. I had never cooked with that before and it’s a game changer!

    1. Hey Alison,
      Awesome!! I am so glad this recipe was enjoyed, thanks so much for making it! xTieghan

  2. 5 stars
    YUM!! Mine certainly weren’t as pretty as yours, but super yummy!! I could have added a bit more spice so I will throw in some red pepper flakes or perhaps just more chilis next time. I also doubled the meat but kept everything else the same. 😋

    1. Hey Elaina,
      I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan

  3. 4 stars
    My first attempt a few days ago was delicious but i had a lot of trouble with the corn tortillas. I tried again with some left over meat and warmed the tortillas on my cast iron before rubbing them with oil instead of using the microwave and that worked a lot better! Still perfecting the roll so they stay together when i flip them but this is definitely a good go to!

  4. Made this today!
    So delish, everyone loved the texture or the tortillas in the oven. The tortillas kind of open up and broke.
    Was it Because I stuffed them too much?

    1. Hey Andrea,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Sorry to hear about your tortillas, some brands do that, I would try a different brand of shells next time. Happy Sunday! xTieghan

    1. Hey Sarah,
      I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Just the nature of the cheese:) Happy Friday! xTieghan

  5. Help! My corn tortillas split open on the sides! I warmed them in the microwave for about 40 seconds. Do you think I should’ve left them in for longer to make them more pliable? The outcome tasted absolutely delicious, but most of them were open on the side at least partially from the tortilla tearing. What do you recommend?

    1. Hey Clara,
      So sorry to hear this! Did you also coat them in olive oil? If so try using a different brand of tortillas. I like Whole Foods 365. xTieghan

    1. Hey Sherrilyn,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan

  6. 5 stars
    I am a fan because of my niece Sabrije Shemo. I bought your cookbook for Christmas, for her. However, I have some health issues that require me to eat a little differently. I wanted to let you know that I find your recipes easy to tweet for my diet. The taquitos we used chicken and violife cheddar cheese shreds. They were awesome!! Our go to recipe is your Coq a Vin with garlic potatoes. The best!!

  7. Okay. These are SO FLAVORFUL I made them again, two days in a row. I shared the second batch with family and they raved about them. And they are so easy to make.

    1. Hey Brigette,
      I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan

  8. 5 stars
    Absolutely loved these! I made them with flour tortillas and they got nice and crispy. I flipped them at the 5 minute mark in the oven to ensure equal opportunity crispiness 😊. These will definitely be a repeat meal for us. Another hit from HBH!

  9. Made these for dinner tonight and they were a big hit! Husband asked after only two bites for me to put it on the menu again! Wish I could send you the pic I took beautiful dish. Thanks!

  10. I made these taquitos today and they are everything I thought they would be. So flavorful and fantastic!

    1. Hey Sarah,
      Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan

    1. Hey Kayla,
      Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan

    1. Hey Christie,
      Absolutely! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Katie,
      I think that would be fine to do, but I would not bake them before freezing, I would just freeze once they are rolled. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. Looking forward to making these. In your video you mentioned there was Mexican cheese you are not able to buy locally. What kind is it and can that be used in lieu of the three cheese blend listed? Thanks

    1. Hey Sophia, it is called oaxaca cheese! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hey Inez,
      For the salsa I use 1 can fire roasted tomatoes with green chilies, 4-8 chipotle peppers, lime juice and sea salt. I hope you love the recipe, let me know if you have any other questions! xTieghan

    1. Hey Meg,
      I used about 1 cup of onion. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 5 stars
    I made these for a movie night with my friends! There were 12 of us so I doubled the recipe and everyone devoured them. I used 3 avocados and 4 limes so the crema ended up being very tart (which shouldn’t have surprised me but here we are). The recipe was pretty simple! 10/10 will make again 🙂

    1. Hey Em,
      Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan

  13. Hi Tiegan, this recipe sounds so good! You said the Mexican chorizo is “optional”? Would you just leave it out or could I substitute with black beans for a meatless version?

  14. These look delicious! Do you think I could make them the day before, keep them in the fridge, and just bake them the following day?

    1. Hey Amanda,
      Yes, I think that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  15. I want to try these this weekend! They look so good. Question: am I putting olive oil on both sides of the tortilla after I warm them and before filling?

    1. Hey Stephanie,
      Yes, I would recommend adding olive oil to both sides. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  16. Struggling so hard to get my shells to be crisp when they could or of the oven, they almost always break open. I’ve tried covering them all in oil, covering only the edges in olive heating them all the way up for a minute, heating them even only 10 seconds.

    Struggle is so real, please help! I love and adore every recipe, moved in recently with my mom and aunt so it’s a bit golden girls action except I’m 26, lots of fun cooking your recipes together every night!!

    Thanks in advance for ANY advice you have!!!

    1. Hey MacKenzie,
      So sorry you are having issues with the crispiness of your tortillas! I would recommend tryin a different brand, I love Whole Foods 365. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  17. In the second picture from the top, it shows the tortillas opened with filling in them ready to be rolled up. How did you get the char marks on the tortillas and they look like they are already on their way to being crispy before the filling went on? I’m not sure oiling store bought tortillas straight from the package is going to result in how crisp yours look?

    Thanks for sharing this recipe. Brought back memories of indulging in rolled tacos with guac from Roberto’s drive thrus when I used to live in San Diego.

    1. Hey Michelle,
      I just popped them over the flame on my stove top to get the char look:) I hope you love the recipe! xTieghan

    1. Hey Lori,
      6 inch tortillas work great here! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kate,
      I haven’t tested these in the air fryer, but I’m sure it would work well. Let me know how they turn out! xTieghan

    1. Hey Janice,
      You can certainly use flour tortillas, they just won’t get as crispy. I hope you love the recipe, let me know how it turns out! xTieghan

  18. Hi Tieghan,
    These look delicious! I will definitely make them for super bowl. Just to be clear, the crema doesn’t use any sour cream?
    Thanks,
    Cathy