Turkey Taquitos

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Hope you had a great Thanksgiving holiday! I can’t wait to tell you about my Willie Bird Turkey that I won from Williams-Sonoma but you’ll have to wait just a bit longer for that post.

It’s been a few days since the holiday, do you have some turkey around still? Tried to get rid of it and there’s still some sitting in the fridge? I’ve got a fun dish for you that’s just different enough that you won’t even know it’s leftovers.


Turkey Taquitos


  • 2/3 cup onion, chopped
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 1 Tablespoon Jalapeno, chopped
  • 1 1/2 cups shredded turkey
  • 1 1/2 cups shredded cheese (any variety, I used a smoked gouda)
  • 2/3 cup canned tomatoes (I used Red Gold diced with green chiles)
  • 18 corn tortillas
  • 2 cups vegetable oil, plus 1 Tablespoon


Heat 1 Tablespoon oil in a medium saute pan. Cook onion, garlic and jalapeno just until softened.

In a large bowl, combine the shredded turkey, cheese and tomatoes. Stir in the cooked onion mixture.

Heat the 2 cups of vegetable oil to 350 degrees over medium heat. Quickly dip each tortilla in the oil and immediately remove. Place 2 tablespoons of the turkey mixture across the tortilla and tightly roll it up, securing it with a toothpick.

Return the taquitos to the oil and cook until crisp, turning once, about 2-3 minutes. Drain the taquitos on paper towels and sprinkle with kosher salt.

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5/5 - (1 vote)