What to do with the last of the taquitos
Crumble stale taquitos over salads or soups for crunch, or blend into breadcrumbs for coating. The last few work well in chilaquiles.
- How long it keeps
- Keeps in an airtight container in the fridge for 3 to 4 days. Reheat in the oven to restore crispness.
- How to tell it has turned
- They've gone off if they smell sour or musty, or if the filling looks discolored or slimy.
Half a dozen
Crispy taquitos with charred onion and lime
Frozen taquitos make a fast weeknight dinner when you fry them until they shatter and top them with sharp, quick-cooked onion. They go from freezer to table in twenty minutes, and the contrast between crisp outside and soft inside is exactly what you want.
About 890 calories a serving, 22 g protein, 113 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
You need 6 taquitos, 3 tablespoons oil, to taste salt, to taste pepper, 1 medium onion, 1 clove garlic, 1 lime.
- Slice 1 medium onion into thin half-moons and mince 1 clove garlic. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers.
- Working quickly so the oil stays hot, lay the 6 taquitos in the pan in a single layer without moving them. Let them crisp and golden on one side, about 3 minutes, then flip and fry the other side until the exterior shatters, another 3 minutes. Transfer to a plate and tent loosely with foil.
- Pour the remaining 1 tablespoon oil into the same skillet, add the onion and salt, and cook over medium-high heat, stirring often, until the edges are dark brown and the onion has softened, about 5 minutes. Add the garlic in the final minute, stirring constantly.
- Divide the taquitos between two plates, top with the charred onion and garlic, and squeeze fresh lime juice over everything. Season with salt and pepper to taste.
Note Swap the onion for diced fresh jalapeño if heat matters more than sweetness. Leftover taquitos reheat in a dry skillet; the charred onion keeps for three days. Serve alongside rice, black beans, or a simple green salad to stretch the meal.
Three taquitos
Crispy taquitos with chile crema
Three frozen taquitos become a quick supper when crisped and finished with a bright chile crema and sharp cheddar. This shelf clears fast and tastes better than reheating straight from the bag.
About 670 calories a serving, 19 g protein, 54 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
You need 3 taquitos, 2 tablespoons oil, to taste salt, to taste pepper, 1/2 cup sour cream, 1/2 cup [55 grams] cheddar cheese, shredded.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Once shimmering, lay three taquitos seam side down in the pan and cook until the exterior is golden and crisp, about 3 minutes per side, turning once. They are done when the outside crackles.
- While the taquitos crisp, whisk together 1/2 cup of sour cream with a pinch of salt and pepper. Taste and adjust the seasoning.
- Transfer the taquitos to a plate. Dollop with the chile crema, scatter 1/2 cup of shredded cheddar over the top, and serve at once.
Note Swap the sour cream for Greek yogurt if you have it. Leftovers keep refrigerated for two days and can be reheated in a low oven. Serve with black beans and lime wedges on the side to stretch the plate.
One or two left
Taquito hash with fried eggs
Leftover taquitos get a second life as a crispy hash topped with runny eggs. A weeknight dinner that turns frozen scraps into something worth eating, and takes one pan and twenty minutes.
About 330 calories a serving, 10 g protein, 28 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
You need 1 or 2 left taquitos, 2 tablespoons oil, 1 small onion, to taste salt, to taste pepper, 2 eggs, 1 lime.
- Dice the taquitos into one-half inch pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
- Add the taquito pieces and cook, stirring occasionally, until they crisp and brown at the edges, about 8 minutes. Push them to the side of the pan.
- Dice 1 small onion and add it to the cleared space. Cook, stirring, until it softens, about 3 minutes. Stir everything together, taste, and season with salt and pepper.
- Make two small wells in the hash. Crack 1 egg into each well and cover the pan with a lid or foil. Cook until the whites set but the yolks stay runny, about 4 minutes.
- Divide between two plates. Squeeze lime over each plate and serve at once.
Note Swap any vegetables on hand, bell pepper, jalapeño, cilantro, for the onion if you have them. Leftovers keep three days in the fridge but are best eaten warm. Serve with avocado, hot sauce, or fresh tortillas to stretch it.