My “how to freeze taquitos” experiment turned out to be a Goldilocks-style tale. I tested them three ways – freezing the unbaked taquitos, par-baking them first, and freezing them after they were completely cooked. The ones that went in raw were too hot: they tended to get caramelized and burned on the edges. And the ones that were completely baked first? Too cold. I thought about adding to the cooking time on that batch, but realized that they would end up just as burnt as the ones that were frozen while unbaked.
The par-baked taquitos, however? They turned out to be just right. Crispy but not burnt, and perfectly warmed and cooked through.
Here’s how to freeze taquitos:
Note: This only applies to baked taquitos!
1. Prep the filling and roll up your taquitos.
2. Bake them 3/4 of the way. The recipe I used called for baking the taquitos at 450F for 20 minutes, so I only cooked the ones I wanted to freeze for 15 minutes.
3. Allow the partially baked taquitos to cool completely, then spread them on a cookie sheet in a single layer and freeze.
4. When the taquitos are completely frozen, move them to freezer bags. Make sure you label them with the cooking time and temperature to make your future dinners even easier! The cooking time should be the remaining time + 3 minutes. So for me, I had 5 minutes left on the recipe + 3 minutes = 8 minute bake time for the frozen taquitos.
5. Enjoy quick and easy taquitos in the next 2-3 months!
Looking for some great taquito recipes to freeze? Try one of these:
- Buffalo chicken taquitos via Healthy Delicious
- Chicken tinga taquitos
- Chipotle ranch chicken taquitos via Confections of a Foodie Bride
- Pulled pork taquitos via Iowa Girl Eats
- Southwestern chicken taquitos (see below!)
- Sweet potato and lime taquitos via Beard and Bonnet
As much as I love cooking dinners packed with fresh ingredients and whole foods, it just isn't feasible some nights. Things get busy - I get caught up at the coffee shop, and get home too late to start the dinner I had been planning. We spend a day out and about one summer weekend, and come home too exhausted from sun and fun to do any cooking. Or sometimes, I'm just too tired to do much cooking. In those cases, I'm always grateful to have a complete dish prepped and frozen, ready to be thrown in the oven for a quick and easy dinner. Lately, taquitos have been our go-to. I make a batch big enough to feed both Dan and I and still have a few servings leftover to freeze.
- 4 teaspoons canola oil
- 1/2 medium yellow onion, diced
- 1 bell pepper, sliced
- 1 poblano pepper, sliced
- 2 pounds chicken breasts, cooked and shredded
- 1/2 cup corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 16 6" flour tortillas
- Preheat the oven to 450F.
- Meanwhile, heat the canola oil in a skillet over medium-high heat. Saute the onion, stirring occasionally, until the pieces are translucent and beginning to brown, about 5-7 minutes.
- Add the peppers, chicken, corn, chili powder, paprika and salt. Stir just until warmed through.
- Grease a 9x13" baking pan. Spoon 2-3 tablespoons of filling into a tortilla in a single line about 1/3 of the way from one edge. Roll tightly, and place seam down in the pan. Repeat until the pan is full (you will have extra filling and tortillas).
- Brush the tops of the taquitos with oil, and bake at 450F for 20 minutes, flipping halfway through.
Make Ahead and Storage
If you'd like to freeze the taquitos for later, bake them for 15 minutes instead of 20. Allow to cool completely, then freeze them in a single layer on a cookie sheet. Transfer to freezer bags and use within 2-3 months.
When you are ready to eat the frozen taquitos, bake them for 8 minutes at 450F, flipping them halfway through.