Keto Taquitos with Avocado Dip (aka Ta-Ketos!)
Keto Taquitos with Avocado Dip Recipe
I laugh every time I say the words Keto Taquitos. In my mind it’s Ta-KETOS! Makes sense, right?! LOL!
This recipe came about when I was looking at leftover carnitas and trying to make them yummy again. Nobody wanted leftover carnitas from the night before. It didn’t matter how tender they were either.
At first, I was thinking to make a Taco Chaffle Recipe but with carnitas but to be honest, I didn’t want to do all the work to make chaffles for the whole family. Normally I make them in the beginning of the week, all at once. I already made the chaffles we planned to use as bread for sandwiches for lunches. I just wasn’t in the mood to make anymore.
It dawned on me that the copycat cheese Folios was super simple to make. Remember those? Well, instead of making those I just decided to sprinkle sheet on a baking sheet with parchment paper and back that! Gosh, I was feeling lazy. But guess what?!! It WORKED! It totally worked!
Serve this with a side salad or your favorite vegetable and you have a meal! A super easy and tasty meal!
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Here’s how to make the Keto Taquitos. You will need a large baking sheet with parchment paper. Don’t skip the parchment paper. It’s a must!
Keto Taquitos Ingredients
- Leftover fully cooked Carnitas meat (about 1/2 to 1 pound)
- 1 1/2 cups cheese, shredded (I used a Colby and Monterrey Jack Cheese)
Keto Taquitos Instructions
- Preheat the oven to 350 degrees before you start.
- Using a large baking sheet, cover it with a piece of parchment paper. This prevents the cheese from sticking to the pan. Don’t skip this part.
- Place six circles of shredded cheese, roughly about 1/4 cup cheese in each circle.
- Add the precooked shredded meat onto the uncooked cheese.
- Bake it at 350 degrees for about 15 to 20 minutes. If the cheese bakes too long, it will be extra crunchy. If the cheese bakes to little, it won’t form a shell properly. You want to make sure the cheese is somewhat brown on the outsides and bubbly in the center. This is the best way I can explain it.
- Once the cheese is bubbly in the center and brown on the outside, remove the baking sheet from the oven. Use an oven mitt to hold one side of the hot baking tray and use a spatula to roll the taquitos into shape. You can roll them as I’ve done or you can just fold them once to make a taco shell. Whichever is easiest for you. You will need to do this while it’s still hot from the oven. If you wait too long to shape the taquitos, they will harden and stay the shape they were when they cooled down. They definitely stick together and they aren’t gooey like you think they would be. They do have a nice shape and a stronghold that really does hold the meat in place. The meat cooks along with the shell at the same time!
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I made a quick video to show you exactly how to roll them:
Here are a few photos we took while making these tasty delights!
I did sprinkle some seasoning on the cheese shells but the meat had plenty of seasoning already so I didn’t do that the second time I made these. I sprinkled a little brisket rub on the cheese.
I placed them in a preheated over in the middle rack. Please excuse my oven. It’s well used and well loved.
This is what it should look like when they are just about done. This took about 15 minutes or so. No longer than 20 minutes.
I used a spatula to roll them into taquitos by lifting one side and rolling it to the end of the other side. It works well if you do this while they are hot out of the oven.
Once these taquitos shells cool a bit to a warm temperature, they will hold their shape.
Now for the avocado dip! You can make this ahead of time but it doesn’t store well in the refrigerator. I usually make this one day before or the day we plan to consume it. Note: In the photos of this recipe I omitted the cilantro in the avocado dip recipe.
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Avocado Dip Ingredients
- 2 medium avocados
- 1/4 cilantro, stems trimmed off
- 3 tbs sour cream or mayo (I prefer Dukes mayo)
- 1 tbs lime juice
- 1/2 tsp garlic powder
- 1/2 tsp pink salt
- 1 jalapeno, seeds removed (optional but totally worth it for the flavor!)
Avocado Dip Instructions
- Feel free to make this dip ahead of time before you make the taquitos. This way you can enjoy the warm taquitos with the dip.
- In a food processor, add all of the ingredients and blend on high until it’s smooth and creamy.
- Be sure to consume as much of this dip as you can because it doesn’t last long in the refrigerator. To make it last longer without browning, place the remaining dip in a container and sprinkle a couple of drops of lemon or lime juice over the top of the dip. Then place plastic wrap over the top of the dip. Press down the plastic wrap onto the top of the dip so you remove all of the air in between. Removing the air will help prevent it from browning in the refrigerator.
If you don’t care for avocados, then I insist you try this Cilantro Jalapeno Dip recipe! I use it on almost EVERYTHING! I put it on burgers, hot dogs, chicken, etc…
PRINTABLE RECIPES:
Keto Taquitos
Ingredients
- Leftover fully cooked Carnitas meat about 1/2 to 1 pound
- 1 1/2 cups cheese shredded (I used a Colby and Monterrey Jack Cheese)
Instructions
- Preheat the oven to 350 degrees before you start.
- Using a large baking sheet, cover it with a piece of parchment paper. This prevents the cheese from sticking to the pan. Don’t skip this part.
- Place six circles of shredded cheese, roughly about 1/4 cup cheese in each circle.
- Add the precooked shredded meat onto the uncooked cheese.
- Bake it at 350 degrees for about 15 to 20 minutes. If the cheese bakes too long, it will be extra crunchy. If the cheese bakes to little, it won’t form a shell properly. You want to make sure the cheese is somewhat brown on the outsides and bubbly in the center. This is the best way I can explain it.
- Once the cheese is bubbly in the center and brown on the outside, remove the baking sheet from the oven. Use an oven mitt to hold one side of the hot baking tray and use a spatula to roll the taquitos into shape. You can roll them as I’ve done or you can just fold them once to make a taco shell. Whichever is easiest for you. You will need to do this while it’s still hot from the oven. If you wait too long to shape the taquitos, they will harden and stay the shape they were when they cooled down. They definitely stick together and they aren’t gooey like you think they would be. They do have a nice shape and a stronghold that really does hold the meat in place. The meat cooks along with the shell at the same time!
Video
Nutrition
Avocado Dip
Ingredients
- 2 medium avocados
- 1/4 cilantro stems trimmed off
- 3 tbs sour cream or mayo I prefer Dukes mayo
- 1 tbs lime juice
- 1/2 tsp garlic powder
- 1/2 tsp pink salt
- 1 jalapeno seeds removed (optional but totally worth it for the flavor!)
Instructions
- Feel free to make this dip ahead of time before you make the taquitos. This way you can enjoy the warm taquitos with the dip.
- In a food processor, add all of the ingredients and blend on high until it’s smooth and creamy.
- Be sure to consume as much of this dip as you can because it doesn’t last long in the refrigerator. To make it last longer without browning, place the remaining dip in a container and sprinkle a couple of drops of lemon or lime juice over the top of the dip. Then place plastic wrap over the top of the dip. Press down the plastic wrap onto the top of the dip so you remove all of the air in between. Removing the air will help prevent it from browning in the refrigerator.
- Note: In the photos of this recipe I omitted the cilantro in the avocado dip recipe.
I don’t care for carnitas. Have you made this with shredded chicken or beef?