Cheesy Baked BBQ Pork Taquitos will be some of the best and easiest taquitos you ever make because they start with Slow Cooker Carnitas! So, so juicy, flavorful, smothered in barbecue sauce and cheese with a wonderfully complementary Chipotle Ranch. Awesome game day food or fun dinner any night of the week that you can make completely ahead and then pop in the oven!
Prep Time :30 minutes Cook Time : 4 hours
Servings : 10
INGREDIENTS :
- 1 Recipe Slow Cooker Pork Carnitas
- 10 taco size flour tortillas
- 2 oz. cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup sweet barbecue sauce like Sweet Baby Rays
- 1 1/2 cups shredded sharp cheese
- 1/2 teaspoon ancho chili powder (may sub chili powder)
Chipotle Ranch*
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon ranch dressing seasoning packet mix
- 1/2 teaspoon lime juice
- 1/4 teaspoon chipotle chili powder
INSTRUCTIONS
- Prepare Slow Cooker Pork Carnitas according to directions up until baking on Step 3 (not necessary to bake to crisp beef).
- Meanwhile, whisk together all of the Chipotle Ranch ingredients in medium bowl; refrigerate.
- Preheat oven to 425 degrees F when ready to assemble taquitos.
- In a large bowl, mix together the cream cheese, sour cream, barbecue sauce and ancho chili powder.
- Remove pork from slow cooker and add to a strainer in order to remove excess liquid (or else your taquitos will get soggy) then add to cream cheese mixture. Mix until evenly combined. Add cheese and mix until evenly combined.
- Add a heaping 1/4 cup pork mixture to each tortilla and roll up tightly. Place filled tortillas seam side down on a baking sheet. IF MAKING AHEAD, you can stop at this point, cover taquitos with plastic wrap and refrigerate.
- Lightly brush each tortilla with olive oil. Bake at 425 degrees F for 15-20 minutes or until golden (add an extra 5 minutes if taquitos have been refrigerated). Broil for extra crispiness. Serve with Chipotle Ranch.
RECIPE NOTES
*If you love to dip then you may want to double the Chipotle Ranch.
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