Baked Reuben Taquitos with Thousand Island Dipping Sauce
Irish meets Mexican in these baked Reuben taquitos with a thousand island dipping sauce. Classic Reuben flavor with a twist. St Patricks Day may be over but Reubens are good year-round, which is why you should use up any leftover corned beef that remains to make these taquitos. Oh yea you better believe I mixed Mexican and Irish into one amazing appetizer or entree. I was inspired to do such a thing after experiencing Irish eggrolls for the first time and figured I could expand it into other food genres. Cooked corned beef is mixed with shredded cabbage and creamy swiss, then rolled into white corn tortillas to be oven-fried with a light spray of cooking oil. While they bake, whip up the thousand island dipping sauce and youll be ready to dive in.
Irish meets Mexican in these baked Reuben taquitos with a thousand island dipping sauce. Classic Reuben flavor with a twist. St Patricks Day may be over but Reubens are good year-round, which is why you should use up any leftover corned beef that remains to make these taquitos. Oh yea you better believe I mixed Mexican and Irish into one amazing appetizer or entree. I was inspired to do such a thing after experiencing Irish eggrolls for the first time and figured I could expand it into other food genres. Cooked corned beef is mixed with shredded cabbage and creamy swiss, then rolled into white corn tortillas to be oven-fried with a light spray of cooking oil. While they bake, whip up the thousand island dipping sauce and youll be ready to dive in.
- salt and pepper to taste
- cooking spray
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 cup plain greek yogurt
- taquitos :
- 2 cups cabbage shredded
- 2 cups chopped corned beef cooked
- 6 oz. the laughing cow light creamy swiss wedges room temperature
- 1 tsp caraway seeds
- 12 corn tortillas 6-inch
- dipping sauce :
- 3 tbsp ketchup
- 2 tbsp sweet relish
- 2 tbsp sweet onion minced
- 1 tbsp cider vinegar
- Carbohydrate 15.7631225331384 g
- Cholesterol 0.30625 mg
- Fat 0.982955579553499 g
- Fiber 2.21417926166108 g
- Protein 2.15707344018046 g
- Saturated Fat 0.194968604337673 g
- Serving Size 1 1 Serving (57g)
- Sodium 87.2965803983313 mg
- Sugar 13.5489432714773 g
- Trans Fat 0.0991155147037326 g
- Calories 76 calories
Step-by-step
- Preheat oven to 425 degrees.
- Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
- In a large bowl mix together cabbage, corned beef, cheese and caraway until well blended.
- Add salt and pepper to taste.
- Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with a damp paper towel.
- Cook 30 seconds, or until tortillas are soft and pliable.
- Spoon 2-3 tablespoons of filling onto each tortilla, and roll tightly *.
- Place seam side-down on the prepared baking sheet.
- Repeat with remaining tortillas and filling.
- Spray the taquitos lightly with cooking spray.
- Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.
- While the taquitos are baking, make the thousand island sauce.
- In a medium bowl, combine all ingredients stirring until blended.
- Taste and season additionally if desired.
- Serve with warm taquitos.
- * Stop here to freeze. Roll up each individually in foil, place in ziplock bag and put in freezer. Cook by following remaining directions. (No thawing necessary.)
Corn tortillas crack easily under pressure unless they are subjected to uniform steam heat before rolling. Microwaving a stack of three six-inch tortillas beneath a damp paper towel for exactly thirty seconds introduces enough moisture to gelatinize the starches without making them soggy, a crucial step for preventing structural failure when stuffing them with corned beef and Swiss cheese. Scaling this recipe down requires no complex math because the filling ratios remain linear, though cooks cutting the yield in half should use a smaller quarter-sheet pan to concentrate oven heat evenly around the individual rolls. Overcrowding the baking sheet traps moisture released by the shredded cabbage, preventing the exterior from achieving a blistered, golden-brown finish at 425 degrees Fahrenheit. While the taquitos bake, whisking the ketchup, sweet relish, minced onion, and cider vinegar creates a balanced dipping sauce that cuts through the rich dairy. Freezing unbaked rolls individually wrapped in foil extends storage significantly, allowing home cooks to transition straight from the freezer to the oven without a preliminary thawing phase.
