Ingredients
3 tbsp. extra-virgin olive oil, divided
2 1/2 c. California walnuts
1 1/2 tsp. smoked paprika
1 tsp. ground cumin
1 tsp. chipotle chili powder
1/2 tsp. garlic powder
1 tsp. dried oregano
2 tbsp. apple cider vinegar
1 (8-oz.) block cream cheese, cubed, at room temperature
2 c. shredded cheddar
Kosher salt
Freshly ground black pepper
20 small corn tortillas
Shredded lettuce, for serving
Sour cream, thinned with water for drizzling if desired, for serving
Pico de gallo, for serving
Thinly sliced radish, for serving
Chopped fresh cilantro leaves, for serving
Crumbled queso fresco cheese, for serving
Preparation
Step 1Preheat oven to 425° and brush a large baking sheet with 1 tablespoon of the oil.Step 2In a food processor, pulse the California walnuts, paprika, cumin, chili powder, garlic powder, dried oregano, and apple cider vinegar until the walnuts are finely chopped and start to clump together. Scrape the walnut mixture into a large bowl and mix in the cream cheese and cheddar. Season with salt and pepper.Step 3Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave 1 minute, or until warm and more pliable. Step 4Spread about 2 tablespoons of the walnut filling on one end of a tortilla. Roll up tightly and place seam side down on the prepared baking sheet. Repeat with remaining tortillas and filling. Brush taquitos with remaining 2 tablespoons of oil and bake until crispy and golden, about 25 minutes. Serve over shredded lettuce, drizzled with sour cream and garnished with pico de gallo, sliced radish, cilantro, and queso fresco.
