Baked Reuben Taquitos with Thousand Island Dipping Sauce

Irish meets Mexican in these baked Reuben taquitos with a thousand island dipping sauce. Classic Reuben flavor with a twist.

Baked Reuben Taquitos with Thousand Island Dipping Sauce


St. Patrick’s Day may be over but Reubens are good year-round, which is why you should use up any leftover corned beef that remains to make these taquitos. Oh yea you better believe I mixed Mexican and Irish into one amazing appetizer (or entree). I was inspired to do such a thing after experiencing Irish eggrolls for the first time and figured I could expand it into other food genres. Cooked corned beef is mixed with shredded cabbage and creamy swiss, then rolled into white corn tortillas to be oven-fried with a light spray of cooking oil. While they bake, whip up the thousand island dipping sauce and you’ll be ready to dive in.

P.S. Job hunt news: I had a second phone interview for the job I told you about last week! The one with the writing assignment. Overall I think it went well and enjoyed the conversation. Unfortunately I blanked and then blundered a bit over one question, but managed to compose myself and continue on without another hitch. Hopefully I will receive good news in a week or two regarding the next step in the process!

One year ago: Raw S’mores Cookie Dough Bites

Two years ago: Corned Beef with Blackberry Mustard Glaze

BAKED REUBEN TAQUITOS WITH THOUSAND ISLAND DIPPING SAUCE

Serves 3-6 (Makes 12)

Ingredients:

TAQUITOS

2 cups shredded cabbage

2 cups chopped corned beef, cooked*

6 oz. The Laughing Cow light creamy swiss wedges, room temperature

1 tsp caraway seeds

Salt and pepper, to taste

12 (6-inch) corn tortillas

DIPPING SAUCE

1 cup plain Greek yogurt (I used 0% Chobani)

1/4 cup ketchup

2 Tbsp sweet relish

2 Tbsp minced sweet onion

1 Tbsp cider vinegar

1/8 tsp salt

1/8 tsp pepper

Cooking spray

Directions:

  1. Preheat oven to 425 degrees. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
  2. In a large bowl mix together cabbage, corned beef, cheese and caraway until well blended. Add salt and pepper to taste.
  3. Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with a damp paper towel. Cook 30 seconds, or until tortillas are soft and pliable. Spoon 2-3 tablespoons of filling onto each tortilla, and roll tightly**. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.
  4. Spray the taquitos lightly with cooking spray. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.
  5. While the taquitos are baking, make the thousand island sauce. In a medium bowl, combine all ingredients stirring until blended. Taste and season additionally if desired. Serve with warm taquitos.

*The corned beef was leftover from the slow cooker recipe.

**Stop here to freeze. Roll up each individually in foil, place in ziplock bag and put in freezer. Cook by following remaining directions. (No thawing necessary.)

Source: Taquitos adapted from my Creamy Baked Chicken Taquitos. Sauce adapted from Mommy Potamus.

Disclosure: The Laughing Cow® provided me with product and a $10 gift card. However, thoughts and opinions are my own and do not necessarily reflect those of the brand.

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