Casual Friday: Spicy Bean and Cheese Taquitos
Happy casual Friday, weirdos.
You know the drill. First we talk food, then we waste time on the Internet. Let’s get right to it.
At long last, the taquitos are here!!! And just in time for your Super Bowl extravaganzas. Like most finger foods, these bad boys were inspired by my roommate, who loves taquitos with a fiery passion. Logan’s affinity for the crispy roll-ups, especially “dirt sticks” (aka the taquitos that you see alongside the hot dogs on those roller thingies at 7-11), was one of the first personal things he shared with me in our early courtship days. Because we were long-distance (Paris and NYC), most of our correspondence took place over gmail, and I distinctly remember the “dirt stick” missive. I pulled it up this a.m. for fun, which turned out to be a huge mistake, as it led me straight down a very hilarious and romantic rabbit hole and is the reason you are reading this post slightly later than usual…
I digress. I’ve made Logan taquitos before (see page 130 of The Dude Diet), but this time around, I went with a classic bean and cheese combo. The filling is a simple yet mind-blowing mix of refried beans, Monterey Jack, salsa, pickled jalapeños, fresh cilantro, and spices, and it takes all of 5 minutes to mix up. That deliciousness gets rolled up in soft tortillas and then baked, not fried (duh), until golden brown and perfectly crispy around the edges, and BOOM. Done. Served with guac and extra salsa, they’re a healthy(ish) Game Day snack that people will freak over. The dude did.
WARNING: These taquitos smell really, really good. And when they come out of the oven, you’ll be tantalized by the melting cheese escaping from all sides. You will feel an overwhelming compulsion to eat one immediately. RESIST THE URGE. The filling is fucking molten lava, and these need to cool for a good 10 minutes before they can be safely eaten without scorching the roof of your mouth. Sadly, I know from experience.
Moving on to random life and Internet happenings!
Your weird blog lady made an appearance on Good Day New York earlier this week, whipping up Dude Diet Philly Cheesesteaks and talking about some of my favorite cleanish Super Bowl snacks from the book. (You can watch the full clip here.) Fun insider information from the experience that was not shown on cam-ah-rah:
- Aaron Carter was backstage with me before our segments. He complimented my chicken wing presentation, and I was treated to a mini solo concert (aka sound check) while I prepped my display. Apparently he’s an “EDM artist” now, but this is how I shall always remember him.
- The male anchor told me I had lipstick on my teeth 5 seconds before we went live. Bless him. (Sadly, you can catch me lick my teeth right when the segment starts.)
- The burners on set were not plugged in until the last minute, so they were not nearly as hot as they needed to be. The plan was to demo the cheesesteaks from start to finish, but the steak took far too long to cook, so I never made it to assembly. C’est la vie on live TV.
- All of the display food on the set table was cold AF. (I had made everything the night before and stored it in ze fridge.) Props to Greg Kelly for eating chilled nachos like a pro—I’m still grateful he chose to take a bite of those and not ice cold pulled pork…
I enjoy Will Ferrell and John C. Reilly always. #GreenTeam (Sidenote: I often watch Step Brothers in times of crisis. It’s not for everyone, but it’s most definitely for me.)
My very badass, talented friend, Jess Murnane (whose cookbook is now available for pre-order!!), just launched a new podcast called “The Cookbook Deal.” It’s hilarious, raw and insightful, and if you’re interested in all the BTS action that goes into making a cookbook, I encourage you to give it a listen.
As per usual, there are infinity things I want to make/eat from the web this month, but I’m particularly excited about the following …
These Orange-Thyme Waffles with Mascarpone remind me that I need to get a waffle iron, stat. ‘Sup, Wedding registry? (Also, any of you be interested in a Wedding Registry blog post? If so, drop a yay in the comments.)
I used to hate falafel—which was absurd—and I plan to make up for lost time with Donna’s Spicy Quinoa Falafel Wraps with Zucchini Tzatziki.
Three Pepper Shakshuka Pita with Feta and Za’atar is my fantasy breakfast sandwich. And not just because saying “shakshuka” makes me happy.
If you’re going off the rails this Super Bowl Sunday (no judgment), I imagine Totchos Supreme Burgers would be an excellent addition to the party. For those not familiar with “totchos,” they are nachos made with tater tots. Soooo, these Mexican spiced burgers are topped with CHEESY TOTS. (Heavy breathing.)
Speaking of getting dirty on the food front…Bacon Cheddar Buffalo Wings. Dear GOD.
You know I appreciate a good veggie spin on a traditionally meaty meal, and I’m really digging the sounds of this Smokey Sweet Potato Banh Mi.
I’m unlikely (and unwilling?) to outgrow my grilled cheese fetish, and I’m itching to tackle Kate’s Balsamic Roasted Broccoli and Red Pepper Grilled Cheese ASAFP. Perhaps Sunday.
My roommate is out of town this V-Day, and I plan to cuddle a bottle of champagne and a tray of Nigel Slater’s dense and fudgy brownies like the classy lady that I am.
Happy Super Bowl weekend-ing!! If you make anything delicious from the blog/book this Sunday, tag me @serenagwolf and/or use the hashtags #thedudediet or #domesticateme on Instagram so I can see your pic and shower you with likes and compliments!
- One 16-ounce can fat free refried beans
- 1 cup grated Monterey Jack cheese
- ¼ cup salsa of your choice
- ¼ cup fresh cilantro leaves chopped
- 3 tablespoons finely chopped pickled jalapeños
- 14 6- inch flour tortillas
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- Kosher salt
For serving: (optional)
- Hot sauce
- Freshly chopped cilantro
Pre-heat the oven to 425 degrees. Line a large baking sheet with aluminum foil and coat with cooking spray. Set aside.
In a medium mixing bowl, combine the beans, cheese, salsa, cilantro, and jalapeños.
In a small bowl, combine the olive oil, smoked paprika, cumin, garlic powder and a pinch of kosher salt. Lightly brush one side of each tortilla with the spiced olive oil. Spoon 2 tablespoons of the filling onto the bottom third of the un-oiled side of each tortilla. Roll up the taquitos tightly like cigars, and place them, seam side down, on the prepared baking sheet about an inch apart. Bake for 15 to 17 minutes or until the edges are nicely browned and crispy. (Some of the filling may have seeped out of the taquitos in the oven. Don’t panic! Gently nudge the filling back into the tortilla using the back of a spoon.)
Pile the taquitos on a serving plate/platter. Drizzle with hot sauce and sprinkle with cilantro (if you like) and serve with guacamole and your favorite salsa.
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