Quick Post: These were so good! I have made the recipe that these taquitos were inspired by, and those are amazing too. We all really enjoyed these, and my husband didn’t even mind/notice that there were some things in these he would normally pass on. The flavor compliment each other really well and all my modifications are listed below. Thanks for reading, enjoy!
Baked BBQ Pork Taquitos – adapted from Pink Parsley
4 oz. cream cheese, softened to room temperature (reduced-fat is fine)
Preheat the oven to 425 degrees and spray a baking sheet with cooking spray. In a large bowl, combine the cream cheese with the bbq sauce, paprika, garlic powder, mustard, brown sugar, chile powder, red pepper flakes, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the pork and cheese. Taste and season with additional salt and pepper if necessary. Working 3-4 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 the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.Brush the taquitos lightly with canola oil, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with bbq sauce and ranch dressing for dipping.