Description

Sweet corn and poblano taquitos are a mouthwatering treat that perfectly blends the sweetness of fresh corn with the smoky flavor of roasted poblano peppers. Wrapped in crispy corn tortillas, these delightful bites are not only easy to make but also serve as a fantastic appetizer or snack for any occasion. Serve them warm with your favorite dipping sauces for an explosion of flavor that will leave everyone coming back for more.

Ingredients

Scale

1 cup fresh corn kernels (or 1 cup frozen corn)
2 medium poblano peppers
8 corn tortillas
1 cup queso fresco or Monterey Jack cheese, crumbled
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Vegetable oil for frying

Instructions

Preheat your oven to 425°F (220°C). Roast whole poblano peppers on a baking sheet for about 20-25 minutes until the skin blisters. Let cool, then peel and chop finely.
In a bowl, mix chopped poblanos with sweet corn, cheese, cumin, chili powder, salt, and pepper.
Warm tortillas in a skillet for about 30 seconds per side. Spoon filling onto each tortilla and roll tightly into taquitos.
Heat vegetable oil in a skillet over medium-high heat. Fry taquitos seam-side down until golden brown, about 3-4 minutes per side.
Drain excess oil on paper towels and serve warm with salsa or guacamole.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 2 taquitos (122g)
Calories: 210
Sugar: 3g
Sodium: 410mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 6g
Cholesterol: 15mg

Keywords: - For added flavor, consider mixing in black beans or jalapeños. - Keep the oil hot while frying for extra crispiness. - Store leftovers in an airtight container in the fridge for up to three days.