Crispy, fried taquitos topped with Mexican crema are the perfect vessel for spinach artichoke goodness.
2 tablespoons butter
1/2 yellow onion, minced
3 cloves garlic, minced
1 jalapeño, minced
1 (12-ounce) jar marinated quartered artichokes, well drained and chopped
1 (10-ounce) box frozen spinach, squeezed dry
1 (8-ounce) block cream cheese, room temperature
1/4 cup sour cream
1 1/2 cups Mexican cheese blend
1/2 cup pico de gallo
12 corn tortillas
Kosher salt and freshly ground black pepper
1 large egg, beaten
1 cup vegetable oil
Let's get Cooking...
In a large saute pan over medium-high heat, melt butter. Cook the onion, jalapeño and garlic until softened, about 4 minutes. Add artichokes and cook until lightly browned, about 2 more minutes. Season with salt and pepper. Remove to a large bowl. Cool slightly. Stir in the spinach, cream cheese, sour cream, cheese and pico de gallo. Season with salt and pepper.
Wrap corn tortillas in a clean, damp tea towel and set on a plate. Microwave 6 at a time until pliable, 2 minutes.
Brush the top edges of tortillas with egg wash. Add about 3 tablespoons of filling across the lower half of each tortilla and roll tightly. Place seam side down on a sheet tray, and repeat with remaining tortillas.
Heat oil in large, high-sided skillet over medium-high heat. Working in batches, place taquitos seam side down in the hot oil, and fry until golden brown, about 4 minutes. Flip and cook the remaining side for 3 minutes longer.
Serve drizzled with Mexican crema and topped with cilantro and sliced avocado.