Japapeño Popper Taquitos (Vegan, Gluten-free)

I love when appetizers have a baby. You are pretty much in control of the amount of spice in these. Use more jalapeños if you like it spicy, leave them out for mild taquitos. These air fry beautifully. I let them go for 10 minutes at 400°F, flipping halfway through. Fried versus air fried in this pic. Sorry about the bad lighting for the second pic!




2 diced poblano peppers, roasted and peeled (before dicing)

1/2 diced jalapeño

1/2 cup of your favorite cream cheese

6 crumbled pieces of Vegan Bacon

1/3 cup shredded or cubed vegan cheese

1 teaspoon of garlic powder

Smoked salt and pepper to taste

12 corn tortillas

Oil (if frying)


Mix the peppers, cream cheese, cheese, and spices together. Gently fold in the crumbled bacon. Taste for seasoning.

Heat tortillas in a hot, dry skillet until soft and pliable, about 30 seconds per side. Keep wrapped in a clean, damp towel.

To roll the taquitos, add about 2-3 tablespoons of the mixture to one end of a tortilla and roll tightly. If frying in oil, take two taquitos side by side with the seams touching and secure with a toothpick. Continue until you have used all of the filling.

Heat your oil to 350°F and fry until golden. Flip and cook the other side until golden. Place on paper towels or a rack to drain excess oil.

If air frying, heat air fryer to 400°F. Spray with oil if desired and cook for 8-10 minutes, flipping halfway.


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