Steak strip jalapeño popper Taquitos

Updated at: Tue, 12 Mar 2024 21:21:24 GMT

Step 1

Core tomato and cut into ½" dice. In a mixing bowl, combine sour cream and half the salsa verde (to taste; reserve remaining for filling). Set aside. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with adobo seasoning and a pinch of pepper.

Step 2

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add 2 Tbsp. jalapeños (to taste, add more, if desired) to hot pan. Stir occasionally until jalapeños are lightly browned and tender, 3-6 minutes. Add tomatoes and stir occasionally until tomatoes start to soften, 3-4 minutes. Add corn and a pinch of salt. Stir occasionally until corn is heated through, 1-2 minutes. Remove from burner. Transfer vegetables to another mixing bowl. Wipe pan clean and reserve.

Step 3

Return pan used to cook vegetables to high heat and add 1 tsp. olive oil. Let heat, 2 minutes. Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner. Transfer steak strips to bowl with vegetables. Rest, 5 minutes. Once cool enough to handle, drain any excess liquid from bowl. Stir in remaining salsa verde (to taste), softened cream cheese, and shredded cheese until combined.

Step 4

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Place tortillas on a clean work surface. Divide filling equally among tortillas, placing in center. Roll tightly and place seam-side down on prepared baking sheet. Top taquitos with 2 tsp. olive oil. Gently massage oil around taquitos to coat evenly. Place seam-side down.

Step 5

Bake in hot oven until taquitos are golden-brown and crispy, 10-15 minutes. Carefully remove from oven. Plate dish as pictured on front of card, serving dipper on the side.

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