Irish meets Mexican in these baked Reuben taquitos with a thousand island dipping sauce. It’s everything you love about the classic Reuben flavor with a twist.
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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!
- 2 cups sauerkraut (I used roasted garlic)
- 2 cups chopped corned beef, cooked*
- 3 oz. cream cheese, room temperature
- 3 oz. shredded Swiss cheese
- 1 tsp caraway seeds
- Salt and pepper, to taste
- 12-16 (6-inch) corn tortillas
- Cooking spray
- 1 cup plain Greek yogurt (or mayonnaise)
- 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
- Preheat oven to 425 degrees. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
- In a large bowl mix together cabbage, corned beef, cream cheese, cheese, and caraway until well blended. Add salt and pepper to taste.
- 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.
- Spray the taquitos lightly with cooking spray. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.
- 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.
*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).
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Post updated 3/16/22, photo above is the original.