These rolled tacos couldn’t be easier and they are so delicious! Ready in under 30 minutes and they make the perfect meal or appetizer. Add our queso for the perfect dipping sauce!
Rolled Tacos
I love these filled and fried rolled tacos because I can use leftovers from our delicious gluten-free turkey or the BEST roast chicken from another meal (be sure to save some for our gluten-free chicken noodle soup too) but change up the flavor profile. In under 30 minutes I have a restaurant quality meal or plate of appetizers that everyone loves!
These are really versatile so you can easily change up the meat and veggies inside as well as the spices used. Think of your favorite taco fillings and start with those.
I will say though that the combination of these ingredients we list in the recipe, along with a little cumin and some green chilies, make for a spicy turkey or chicken dish that nobody would ever know started from leftovers.
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While you could totally fry them in an inch or two of oil in the pan, I personally love my deep fryer! If you’re healthy person it seems like a purchase you wouldn’t want to make. Believe me though, it’s totally worth it.
We made the investment and filled ours with coconut oil. We love making homemade french fries that only have three ingredients: potato, coconut oil and salt.
We also use it to make homemade fried onions for our gluten-free green bean casserole, gluten-free donuts and gluten-free fried ravioli!
What is the difference between taquitos and rolled tacos?
Rolled tacos are bigger versions of taquitos so they can fit more filling. Either can be made with corn tortillas or flour tortillas. We choose gluten-free flour tortillas because I wanted a bigger size portion.
Gluten-Free Tortillas
There are lots of store bought varieties of tortillas available now or you could make them homemade. These gluten-free tortillas from Meaningful Eats are perfect and go great with shrimp tacos too.
How to make rolled tacos
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In a sauce pan, combine one can green chilies, cream cheese, corn, turkey, 1 T all-purpose gluten-free flour (or get creative and add a T of our gluten-free sourdough starter), cumin, onion salt & 1/4 C milk and cook over low to medium heat until cream cheese has softened and mixture is spreadable
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Meanwhile, heat your oil until 300°
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Place 3 tablespoons cream cheese and corn mixture in each tortilla and spread
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Then starting at one end of the tortilla roll it up and secure with a toothpick
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Place in hot oil and fry one minute on each side
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Remove from oil and place on a paper towel lined plate to let excess grease drip off
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Serve warm with hot spicy white queso or your favorite toppings
How to make spicy queso
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In a sauce pan combine white cheddar, Monterey Jack cheese, 1 T gluten-free all-purpose flour, one can green chilies, butter and milk
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Whisk well and cook over low medium heat until smooth and hot
How do you keep taquitos rolled?
Placing a toothpick in the rolled taco keeps it together while frying. Simply remove them after cooking before serving.
What are the best rolled taco toppings?
The topping possibilities are endless and really up to personal preference. While I love our spicy queso, I also love these toppings:
- Sour Cream
- Jalapeños
- Lettuce
- Salsa
- Shredded Cheese
- Hot Sauce
- Ranch Dressing
- Cilantro
- Fresh Tomatoes
- Green Chilies
- Whole30 Paleo Ranch
How do you store leftovers?
Leftovers can be stored in an airtight container for up to three days. To reheat, simply wrap in a damp paper towel and microwave for 1 minute.
Making frozen taquitos
You can also freeze cooked rolled tacos in freezer bags and pop into the microwave for a minute or two. I don’t recommend freezing them uncooked.
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Rolled Tacos with Spicy White Queso
Ingredients
- 1 1/2 C cooked turkey or chicken shredded
- 1 1/2 C frozen corn
- 8 oz. Cream cheese
- 2 T gluten-free all-purpose flour divided
- 2 cans green chilies
- 1/2 tsp. cumin
- 1/2 tsp. onion salt
- 1/2 C milk divided
- 1 package gluten-free flour tortillas make sure they're soft so you can roll them
- 1 C coconut oil or deep fryer filled with oil
- 8 oz. white cheddar cheese
- 4 oz. Monterey Jack cheese
- 3 T butter
Instructions
- In a sauce pan, combine one can green chilies, cream cheese, corn, turkey, 1 T all-purpose gluten-free flour, cumin, onion salt & 1/4 C milk and cook over low to medium heat until cream cheese has softened and mixture is spreadable
- Meanwhile, heat your oil until 300°
- Place 3 tablespoons cream cheese and corn mixture in each tortilla and spread
- Starting at one end of the tortilla roll it up and secure with a toothpick
- Place in hot oil and fry one minute on each side
- Remove from oil and place on a paper towel lined plate to let excess grease drip off
- Serve warm with hot spicy white queso or your favorite toppings
- To make the queso, in a sauce pan combine white cheddar, Monterey Jack cheese, 1 T Glutino all-purpose flour, one can green chilies, butter and milk
- Whisk well and cook over low medium heat until smooth and hot
Nutrition
This post was originally published on October 9, 2017. It’s been updated with more information and pictures.
Karen Middleton says
These look delicious. Could I cook these in an Air fryer?
Chandice says
Definitely, great idea!!
Darissa says
These look so good and I’m looking forward to trying them. We bake flautas using corn tortillas, but I really want to try this recipe! What type of gf flour tortillas do you use that hold up well when deep frying? We’ve tried before without success. Thank you
Chandice says
Hi Darissa, I just used Mission gf flour tortillas. They worked well. 🙂