Fruit Filled Taquitos

Red, white, and blue themed fruited taquitos using canned blueberry and cherry pie fillings, rolled up in flour tortillas, and baked until golden brown. Served with a dusting of powdered sugar and drizzled with syrup. Great for July 4th celebration!

If you are on Pinterest looking at food with any regularity, you must have come across a recipe by Jo from Jo Cooks for Apple Pie Taquitos. Jo wraps canned apple pie filling in soft tortillas, brushes them with melted butter, rolls them in cinnamon sugar, then bakes them until lightly golden. Although I have never made her taquitos, they looked incredible! After seeing Jo’s recipe pop up again this week, I was inspired to come up with one for July 4th using a similar concept.

With the red, white, and blue color scheme in mind, I decided to use blueberry and cherry pie filling. Like Jo, I went with the canned stuff. If you want to make your own, feel free, but I’m taking the easy road this time. Ideally, I would have liked to use strawberry instead of cherry pie filling, but the former is not always stocked at my grocery store. Besides, it doesn’t really matter which type of fruit, it’s the red color that is important. 

Canned pie fillings tend to be syrupy. I separate a portion of the syrup from the fruit component to drizzle over the taquitos after they are baked. Filling the tortilla shells is not an exact science. While over stuffing is not recommended, how much pie filling to place on the shells is a matter of personal preference. Use less for slender taquitos and more for fuller ones. I use about 2 heaping tablespoons of filling per taquito. It produces a fuller looking roll. One thing that did happen while baking was the pie filling oozed out of the ends. Fortunately, it was an easy fix. I was able to push them back in using a butter knife. For the white portion of this themed dessert, I sprinkle the taquitos with powdered sugar. To serve, drizzle the reserved syrup on top.

Although these treats did not come out completely like the colors of the flag, they are red, white, and blue enough to use as a patriotic celebration of Independence Day. The blueberry syrup has a bit of a purplish hue. Nonetheless, the taquitos are crowd-pleasing and easy to make. They went over tremendously well when I served them to the gang. This is another keeper at my house! In fact, my husband liked the blueberry ones so much, he requested them again today, for Father’s Day! With that, I hope all you fathers or fatherlike figures out there had a wonderful day!

 I realize I’m a couple of weeks early, but have a fun and safe July 4th holiday weekend!

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Fruit Filled Taquitos

Author: Thao | In Good Flavor Cooking Method:Oven Baked/Roasted Cuisine:Mexican Courses:Dessert Recipe Keys: B Baking

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesServings:16 Servings

Description

Red, white, and blue themed fruited taquitos using canned blueberry and cherry pie fillings, rolled up in flour tortillas, and baked until golden brown. Served with a dusting of powdered sugar and drizzled with syrup. Great for July 4th celebration!

Ingredients

• 1 (21 oz.) can blueberry pie filling
• 1 (21 oz.) can cherry pie filling
• 16 6-inch soft flour tortillas
• 2 tbsp. butter, melted
• 1/8 cup powdered sugar

Instructions

1. Preheat oven to 350 degrees F.
2. Using a spoon, scoop out a portion of the syrup from the blueberry and cherry pie filling and reserve in separate zip lock bags. Alternately, you can also pass the pie filling, individually, through a sieve to separate the syrup from the fruit. There should be about 1/3 cup of blueberry syrup and 1/2 cup of cherry syrup.
3. Place roughly 2 heaping tablespoons of one filling near the center of a tortilla, avoiding the outer 1/2″ edges on either side. Roll up tightly into a log. (Optional, place 3 tortillas at time in the microwave and cook for 6-8 seconds to make them more pliable prior to adding pie filling.) Place rolled tortillas on a greased cookie sheet. Continue filling and wrapping tortillas until all of both pie fillings is gone.
4. Brush with melted butter. Bake for 18-20 minutes or until lightly golden. If the taquitos are not lightly golden at the 20 minute mark, broil on high for a couple minutes (if rack is in the middle…adjust time accordingly if rack is situated differently).
5. Remove from oven and push back any filling that has oozed out using a butter knife. Place on serving plate. Sprinkle with a dusting of powdered sugar. Cut 1/4″ inch off the corner of bags of reserved syrups and drizzle over taquitos. Best served immediately as taquitos become soft when sitting out for a long period of time.
6. Makes 16 servings.

Note

• This recipe was inspired by Jo Cooks.

Keywords:Fruit Filled Taquitos, July 4th, Pie Filling

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