How to Freeze Taquitos

How To Freeze Taquitos | Savvy Eats

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!

How to Freeze Chicken Taquitos | www.savvyeat.com

Looking for some great taquito recipes to freeze? Try one of these:

Southwestern Chicken Taquitos

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: Makes about 16 taquitos

Southwestern Chicken Taquitos

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.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 450F.
  2. 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.
  3. Add the peppers, chicken, corn, chili powder, paprika and salt. Stir just until warmed through.
  4. 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).
  5. 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.

http://www.savvyeat.com/freeze-taquitos/

Comments

    • Julie says

      Then you should freeze some, and when your next taquito craving hits, you’ll be ready 😉

  1. says

    Oh this is so happening at my house this weekend! I love taquitos but never buy the frozen ones for all the obvious reasons.

  2. says

    I can’t wait to try this. My husband would love to be able to take them to work. Thanks for this awesome how to. I love that first photo too, it’s fantastic.

    • Julie says

      I think they might end up soggy instead of crisp in the microwave, but the toaster oven might work! I haven’t tried it, but I think it would be fine.

  3. says

    Thanks for testing it out and sharing your experience with us! Great tutorial!
    We also prepare frozen dinners for the busy nights when we’re too exhausted to cook. It feels good to know you have some home cooked meals ready at any time 🙂

  4. Sara says

    Why would you cook them 15 minutes then freeze them? You can just cook the filling and roll them up then freeze. You are going to bake them after taking them out of the freezer anyway. Saves a step.

    • says

      I tried that, but then the taquitos tended to come out more caramelized and burnt on the edges. Partially cooking them helps avoid that!

Trackbacks

  1. […] week, I baked up some of these carnitas taquitos that I had frozen back in February (here’s how to freeze taquitos). In the time it took them to bake, I managed to make an avocado cream dipping sauce and side […]