If you have a small family like ours, or even if you don’t, you might have the same problem as we do. Leftovers. What do we do with all of our leftovers? As a family of two, it seems like no matter how much halving of a recipe I do, we still end up with leftovers. So, we’ve embraced it. We learned from experience and a lot of wasted food that we don’t eat leftovers from the same week very often. So, with the help of our food saver we are able to pack up our leftovers nice and air tight and freeze them. And then on another day when we’re feeling lazy and not wanting to cook or if we’re in a hurry we can just through them in the microwave to thaw, and reheat them however we want. Its wonderful.
But, this recipe is also a wonderful way to use leftover meat. We enjoyed this recipe with leftover meat from our Mexican Pulled Pork tacos, but if you have leftover shredded beef or chicken I am betting this would taste amazing with those too. And once you already have the meat ready (whether you choose to use my pulled pork or not) this recipe is super easy. And extra delicious too. Win win.
Recipe slightly inspired from Our Best Bites
2 – 3 cups Mexican Pulled Pork
3 oz cream cheese
1/2 (12 oz) can green salsa (in the aisle with enchilada sauces)
juice from 1 lime
1 cup grated cheddar cheese
10 tortillas large tortillas (or more small tortillas)
1. Preheat oven to 425 degrees.
2. Spray a baking sheet with non stick spray.
3. Microwave cream cheese for about 30 seconds until soft.
4. In a large bowl combine pork, cream cheese, green salsa, lime juice and cheese. Mix well.
5. Take one tortilla and place about 3 TBS of pork mixture on the lower half of the tortilla.
6. Roll the tortilla up as tight as you can.
7. Place taquitos on baking pan with the seam side down.
8. Lightly spray the tops of the taquitos with non stick spray and sprinkle with salt.
9. Bake for 15-20 minutes, until they are crispy and the ends turn golden brown.
10. Enjoy dipped in some salsa, sour cream or guacamole. Yum!
Ps. We only ate 7 (of the 10) taquitos the first day, and put the rest in the fridge. They tasted great again the second day (as leftovers!) and next time we make these we’ll probably make a lot more so we can freeze some and have them ready to go.