Brisket Popper Taquitos
Brisket Popper Taquitos are crispy, cheesy, and loaded with smoked brisket, candied jalapeños and cream cheese. A bold appetizer perfect for game day or parties!
Servings: 5
Calories: 640kcal
Ingredients
- 12 ounces smoked brisket or leftover roast beef - chopped or shredded
- 8 ounces cream cheese softened
- 1 cup cheddar cheese shredded
- ½ cup candied jalapenos fresh or pickled work too
- 1 tablespoon Out Grilling SPG Seasoning or seasoning salt
- 10 fajita size flour tortillas
- 2 cups vegetable oil
- pico de gallo for serving
- ranch dressing or sour cream for serving
Instructions
- In a large bowl, combine cream cheese, cheddar cheese and candied jalapeños. Add brisket and a good sprinkle of Out Grilling SPG. Stir until well blended.
- Spoon about 2 tablespoons of the brisket mixture down the center of each tortilla. Roll up tightly and secure with a toothpick if needed.
- Heat oil in a skillet over medium-high heat to about 375°F using a fry thermometer. Fry the taquitos a few at a time, turning occasionally, until golden brown and crispy on all sides. Remove to a paper towel-lined wire rack to drain.
- Serve hot: Top with fresh pico de gallo and serve with ranch dressing on the side for dipping.
Notes
- Swap candied jalapeños for fresh or pickled for less sweetness and more heat.
- Use a mix of cheeses like Monterey Jack or pepper jack for extra flavor.
- Oven or Air fryer? Spray with oil and cook at 400°F for about 6–8 minutes, flipping halfway.
- To store: Refrigerate cooled taquitos in an airtight container for up to 3 days.
- To reheat: Bake at 375°F for 10 minutes or re-crisp in the air fryer.
Nutrition
Calories: 640kcal | Carbohydrates: 33g | Protein: 27g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 2408mg | Potassium: 403mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1067IU | Vitamin C: 1mg | Calcium: 299mg | Iron: 4mg
