Spinach Artichoke Taquitos

Crispy, fried taquitos topped with Mexican crema are the perfect vessel for spinach artichoke goodness.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large saute pan over medium-high heat, melt butter. Cook the onion, jalapeño and garlic until softened, about 4 minutes.

Step 2

Add artichokes and cook until lightly browned, about 2 more minutes. Season with salt and pepper. Remove to a large bowl. Cool slightly.

Step 3

Stir in the spinach, cream cheese, sour cream, cheese and pico de gallo. Season with salt and pepper.

Step 4

Wrap corn tortillas in a clean, damp tea towel and set on a plate. Microwave 6 at a time until pliable, 2 minutes.

Step 5

Brush the top edges of tortillas with egg wash. Add about 3 tablespoons of filling across the lower half of each tortilla and roll tightly.

Step 6

Place seam side down on a sheet tray, and repeat with remaining tortillas.

Step 7

Heat oil in large, high-sided skillet over medium-high heat. Working in batches, place taquitos seam side down in the hot oil, and fry until golden brown, about 4 minutes. Flip and cook the remaining side for 3 minutes longer.

Step 8

Serve drizzled with Mexican crema and topped with cilantro and sliced avocado.

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