Sunday, November 4, 2012

Caramelized Onion & Asparagus Taquitos

Yesterday my husband and I ate at one of our favorite Mexican restaurants and I noticed on the menu that they now have potato taquitos. "I love potato taquitos!" is exactly what I exclaimed but then decided to order something else. The idea was still on my mind today but I wanted to fill mine with something different. Thin asparagus stalks were a perfect ingredient to roll up and pan fry and tasted even better with the use of vegan pepper jack (which is actually Daiya Jalapeno Garlic Havarti). I am not a huge fan of any of the vegan cheeses on the market but this cheese is AWESOME. It comes in a wedge and tastes good enough to even eat raw, that's something you can't say about most vegan cheese in my opinion. It melts perfectly and filled these little bundles with great spicy, creamy cheese flavor.

One Year Ago Today Italian Wedding Soup with Homemade Broth

Tender stalks of asparagus and caramelized red onion wrapped around crunchy corn tortillas with green chiles and cilantro.

Caramelized Onion & Asparagus Taquitos
makes 10
2 tbl vegetable oil, plus more for pan frying
1 large red onion, thinly sliced
2 oz (canned) fire roasted green chiles
1 bunch asparagus, thin stalks are best, ends trimmed
salt and pepper
10 slices of vegan pepper jack ( I used Daiya Jalapeno Garlic Havarti)
2 tbl roughly chopped cilantro
10 corn tortillas

Warm the tortillas in the oven or microwave while you cook the filling, this will allow you to roll up the taquitos without having them break.
Saute the red onion and chiles in oil until soft and caramelized, 20 minutes. Add the asparagus and season with salt and pepper. Cook for 5-7 minutes until the asparagus is just tender. Remove from the heat.
Divide the filling among the tortillas along with the cheese and cilantro. Roll up and pan fry in a shallow amount of oil, seam side down, until golden brown on all sides.

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