Holiday16: Turkey Taquitos with Cranberry Queso

  • Chef: Stephanie Buchanan
  • Ready in: 30 minutes
  • Serves: 5 or more
  • Complexity: medium
Holiday16: Turkey Taquitos with Cranberry Queso


  • 4 oz can diced green chilies
  • 4 cups fully cooked, shredded turkey
  • 8 oz cream cheese, room temperature
  • 24 corn tortillas
  • Olive oil for frying
  • 2 tsp cumin
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 8 oz Rumiano Habanero Jack cheese, shredded
  • 2/3 cup heavy cream
  • 1/3 cup cranberry jelly


For queso, heat heavy cream and Rumiano Habanero Jack cheese on medium low heat in a sauce pan until smooth, about 15-20 minutes. Add the cranberry jelly and stir well. In a separate sauce pan, heat cream cheese and green chilies over medium low heat until smooth. Add cumin, garlic powder and black pepper and stir well. Add shredded turkey and stir. Heat olive oil in a skillet over medium heat. In a dry skillet or griddle, heat corn tortillas over medium heat about 10 seconds per side, until pliable. Add about 3 tablespoons turkey mixture just under the center of the tortilla and roll. Secure with a toothpick. Fry on both sides until golden brown, approximately one minute, cooking three at a time. Place taquitos on a paper towel to drain and sprinkle with salt. Serve immediately with queso on the side.

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