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    Home » Recipes » Appetizers » Potato Taquitos

    Potato Taquitos

    Last Updated November 9, 2022. Originally Posted August 26, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    These Potato Taquitos are perfect for game day. A crispy and yummy appetizer topped with shredded cabbage, lime, and Mexican salsa. They are hard to resist!
    Jump to Recipe Print Recipe
    Potato and Cheese Taquitos Recipe. Perfect for game day. A crispy and yummy appetizer that you’re sure to love. Serve with your favorite Mexican salsa. Enjoy! by Mama Maggie's Kitchen

    Potato and Cheese Taquitos Recipe on a white plate topped with shredded cabbage diced tomatoes chopped cilantro and drizzled with Mexican cream sauce

    For Game Day, sinfully good appetizers are a must. Whether it’s Carne Asada Nachos or Chorizo Cheese Dip, something delicious should be on the menu.

    If you’re hosting the next Football Sunday or March Madness party, try making these tasty Potato Taquitos.

    They’re very similar to Ground Beef Taquitos but without the meat. Crunchy bites of deliciousness that are hard to resist.

    Mashed Potatoes in a Bowl

    How to Make Potato Taquitos

    • Warm up the tortillas in the microwave for 1 minute.
    • Make sure they are pliable.
    • Add potatoes and cheese to one side of the tortilla.

    You can also place the tortillas in the oven, but be careful not to let them get hard. In that case, you’d be making homemade tostadas.

    You want them to be flexible enough to roll up.

    Also try these tasty Mexican appetizers: Queso Fundido with Chorizo, Mexican Shrimp Cocktail, Carne Asada Fries.

    Corn tortilla with cheese and mashed potatoes on one side

    This is Monterey Jack cheese.

    You can use anything that’s meltable to make Potato and Cheese Taquitos:

    • Manchego
    • Swiss
    • Mozzarella
    • Oaxaca

    To make vegetarian taquitos or vegan taquitos, do not use any cheese. You can also use refried beans as a filling.

    Hand holding a rolled up corn tortilla with toothpicks in the center

    • Roll up the tortillas.
    • Add toothpicks to hold the taquito together.

    To prevent the tortilla from ripping, poke the toothpick right through the middle of the taquito.

    Pro Tip: Also, be sure not to overstuff the taquito, or it will be difficult to close.

    Are Taquitos Healthy


    It depends on the filling and how they were cooked.

    If the filling is low in calories and baked instead of fried, taquitos can be healthier. However, since taquitos are made with corn tortillas, they are high in carbohydrates.

    Taquitos frying in oil in a metal pan

    • Heat the oil.
    • Add the taquito to the oil and brown on each side.
    • About 3 minutes on each side.

    Word to the Wise: Don’t overcrowd the pan, or the taquitos won’t cook properly.

    The filling is already cooked. It will only take a few minutes to brown the tortillas.

    What to Serve with Taquitos

    • Frijoles de la Olla
    • Mexican rice
    • Agua de Jamaica (Jamaica Drink)
    • Salsa de Aguacate (Avocado Salsa)
    • Tomate Molcajete Salsa
    • Tomatillo Salsa Verde

    Fried taquitos with toothpicks laying on a paper towel

    • Lay on a paper towel to drain any excess fat.
    • Once they are cooled, remove the toothpicks.

    How to Bake Taquitos

    • Bake at 350 degrees F for 15 minutes.
    • Turn and bake for an additional 7 minutes, or until completely heat through.

    What’s the difference between flautas and taquitos?


    They are the exact same thing. Different regions in Mexico call them “flautas,” and other regions call them “taquitos.”

    You might also see them referred to as “tacos dorados.”

    Potato and Cheese Taquitos Recipe topped with shredded cabbage, diced tomatoes, chopped cilantro, and Mexican crema

    For Toppings:

    • shredded iceberg lettuce
    • shredded cabbage
    • diced tomato
    • Mexican crema
    • chopped cilantro

    Freezing Instructions:

    • Make the recipe according to the instructions, but leave out the cheese.
    • Place in a sealable freezer bag, removing as much air as possible.
    • Thaw the taquitos in the fridge overnight.
    • Bake at 350 for 15 minutes. Turn and bake for an additional 7 minutes, or until completely heat through.

    Close up picture, bite into the taquito, topped with cabbage and tomato. More taquitos on the plate in the distance

    How Long Will Taquitos Last?

    • Wrap up taquitos in a paper towel to absorb any moisture. The taquitos will last up to 3 days in the fridge.
    • Reheat in the oven. They will not be as crunchy if you reheat them in the microwave.
    • Frozen taquitos will last up to 3 months in an airtight, sealable bag.

    These Taquitos de Papa are perfect for entertaining especially since you can make them ahead of time. You can even make them months before your party.

    This is such an easy and delicious Potato Taquitos Recipe. Hope your team wins! 🙂

    Did you make this recipe? Please rate the recipe below!

    Potato and Cheese Taquitos topped with shredded cabbage, diced tomatoes, chopped cilantro, and Mexican crema

    Potato Taquitos

    These Potato Taquitos are perfect for game day. A crispy and yummy appetizer topped with shredded cabbage, lime, and Mexican salsa. They are hard to resist!
    4.89 from 9 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8
    Calories: 161kcal
    Author: Maggie Unzueta

    Ingredients

    • 8 corn tortillas
    • 1 cup mashed potatoes
    • 1 cup Monterey Jack cheese shredded
    • Toothpicks
    • 1 cup oil
    • Toppings:
    • Shredded cabbage
    • Lime
    • Salt
    • Diced Tomatoes
    • Chopped cilantro

    Instructions

    • Warm up the corn tortillas in the microwave for 1 minute.
    • Make sure they are pliable and not stiff.
    • Add 2 tablespoons of potatoes to end of the tortilla and top with 1 tablespoon cheese.
    • Roll up the tortilla.
    • Insert a toothpick to the center of the taquito. Set aside.
    • Repeat until there are no more tortillas.
    • Heat oil in a large skillet.
    • Add 1-2 taquitos to the oil.
    • Do not overcrowd the pan or they will not brown properly.
    • Brown on all sides. About 2-3 minutes on each side.
    • Then lay on a paper towel to drain any excess oil.
    • Repeat until all are cooked.
    • Add desired toppings.
    • Enjoy!

    Notes

    Be sure not to overstuff the taquito, or it will be difficult to roll up.
    Baking Instructions:
    • Bake at 350 degrees F for 15 minutes.
    • Turn and bake for an additional 7 minutes, or until completely heat through.
    Freezing Instructions:
    • Make the recipe according to the instructions, but leave out the cheese.
    • Place in a sealable freezer bag, removing as much air as possible.
    • Thaw the taquitos in the fridge overnight.
    • Bake at 350 degrees F for 15 minutes. Turn and bake for an additional 7 minutes, or until completely heat through.
    Frozen taquitos will last up to 3 months.
    Taquitos will last up to 3 days in the fridge.

    Nutrition

    Calories: 161kcal | Carbohydrates: 18g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 95mg | Potassium: 142mg | Fiber: 2g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 6mg | Calcium: 128mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


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    Filed Under: Appetizers

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Lisa

      January 13, 2019 at 7:11 am

      I miss Mexican food, and in Italy we don’t have much! That said, this potato and cheese taquito recipe looks wonderful, and easy to make too. These will be popular in my house!

      Reply
    2. Belen Venegas

      February 18, 2020 at 5:50 pm

      My goodness!!! It’s as if you are in my head!!! I’ve been craving these for some reason and here it is!!! I was craving ceviche the other day and then you popped up…the same with Sopa de letras!

      Reply
      • Maggie Unzueta

        February 19, 2020 at 8:12 am

        You gotta make them! I wish you lived closer. That way, you could make them for me. 🙂

        Reply
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