Recipe Directions

1. Create your spinach-pepper mixture by placing ingredients in a plastic bag Ziploc bag and marinate for 1 hour.

2. Make you nacho cheese by blending the ingredients until thick and creamy.

3. To start the corn tortillas, chop corn and bell pepper in a food processor. Add remaining ingredients and process until smooth.

4. Take a spoon and spread the corn mixture on the teflex-lined dehydrator trays. You should have enough mixture for two or three trays.

5. Dehydrate at 110 Fahrenheit for about 5 hours. Flip the teflex sheet over onto the tray and carefully pull away from tortillas.

6. Using a pizza cutter, score the tortilla in 3 inch strips (approximately 3 long strips) length-wise, and then score every four inches across. You should have approximately 9 strips of rectangles.

7. Dehydrate for another 2 hours until tortilla is completely dry on both sides but still pliable.

8. Assemble your taquitos by spreading cheese on the end of one tortilla strip, spoon spinach-pepper mixture on top of cheese, and roll the tortilla tightly to prevent it from opening. Secure with a toothpick, if necessary.

9. Put the taquitos in the dehydrator at 110 Fahrenheit for 8-12 hours or until they are crisp on the outside.

Thedailyraw's Thoughts

By thedailyraw

Not your ordinary taquitos.

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These look like heaven!

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