What’s Cooking in Gail’s Kitchen? Table Food: Turkey Taquitos! Small rolled-up tortillas that are filled with seasoned meat, shredded cheese, and Mexican spices might be the best alternative to a taco or a burrito. In lieu of deep frying, crispy crunchy results can happen in the oven. The smaller size tortilla makes the turkey taquito easy to hold and handy for dipping into red or green salsa. Some foodies make a meal out of these little corn tacos, while others find them perfect as a party snack. Better make a batch for yourself before you decide.
1/2 cup salsa
3 cups turkey, precooked and shredded
1 1/2 cups cheddar cheese, shredded
1 tablespoon taco seasoning mix
1/2 teaspoon oregano, crushed
1/4 teaspoon cumin powder
1/8 teaspoon garlic powder
12 corn tortillas
1/3 cup vegetable oil
Tomatoes, jalapeños, cilantro, and ranch dressing, for garnish
Preheat oven to 425°. Pour salsa into a strainer. Allow juices to drip away. In a large bowl, combine shredded turkey, cheddar cheese, taco seasoning mix, crushed oregano, cumin powder, and garlic powder. Mix well. Warm vegetable oil in an iron skillet over medium heat. Dip each tortilla into the oil and place on a plate. This makes the shell pliable. Reduce heat to low. Place 2 tablespoons filling on each tortilla. Roll tightly. Place in the iron skillet to “seal” for a few seconds. Then transfer taquito to a baking sheet, with seam facing down. Repeat with remaining tortillas. Bake for 18-20 minutes or until crisp. Garnish with chopped tomatoes, sliced jalapeños, and fresh cilantro. Drizzle with ranch dressing. Serve warm.