Fruit Filled Taquitos

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

If you regularly browse Pinterest for food recipes, you must have come across a recipe by Jo from Jo Cooks for apple pie tacos. Jo wraps canned apple pie filling in soft tortillas, brushes them with melted butter, rolls them in cinnamon sugar, and 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. Feel free to make your own, 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 overstuffing 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. I sprinkle the taquitos with powdered sugar for the white portion of this themed dessert. To serve, drizzle the reserved syrup on top.

Although these treats did not come out completely like the flag’s colors, they are red, white, and blue enough to be used 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 that he requested them again today for Father’s Day! With that, I hope all of 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 fruit taquitos using canned blueberry and cherry pie fillings are rolled up in flour tortillas and baked until golden brown. They are served with a dusting of powdered sugar and drizzled with syrup. Great for a 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 it in separate zip-lock bags. Alternatively, 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 a 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 the pie fillings are 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 of minutes (if the rack is in the middle, adjust time accordingly if the rack is situated differently).
5. Remove from oven and use a butter knife to push back any filling that has oozed out. Place on a 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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