…and then there was one. They say the way to a man’s heart is through his stomach…for my hubby it is definitely stuffed bell peppers. I really think he could eat them every single day, so it is a rare occasion to have one leftover. But one stuffed bell pepper is not enough for dinner…or is it? Remember Stuffed Bell Pepper Chicken with Cajun Gravy?
Just as hubby could eat stuffed peppers each day, I could probably eat Mexican food each day. It’s the food I usually end up craving most, but is hubby’s least favorite, well was his least favorite, think I have a new recruit-
Stuffed Bell Pepper Taquitos
Taquitos and flautas are very similar. Flautas (flutes) are usually larger and made with flour tortillas and taquitos (small tacos) are made with corn tortillas. Both are really easy, especially when there’s a filling already made. Simply chop the COLD leftover stuffed bell pepper, add corn and cheese. Place on warmed tortilla. 
Roll up tightly 
Bake.
Here is the recipe:
Ingredients
- For taquitos:
- 12 corn tortillas
- 1 COLD leftover stuffed bell pepper, chopped
- 1 can of corn (or frozen or cooked fresh corn)
- 1/2 cup grated cheese
- 1/2 TBSP chili powder
- Hot sauce to taste
- For the sauce:
- 1/4 cup seasoning (frozen or fresh chopped onion, bell pepper, celery)
- 1 TBSP butter
- 1 TBSP flour
- 1 garlic clove, minced
- 1 can diced tomatoes (or 1 1/2 cups chopped fresh)
Instructions
- For the taquitos: Heat each tortilla in a non-stick skillet until warm. Remove. Cover and keep warm.
- In a bowl, combine the stuffed bell pepper, corn, cheese, chili powder, and hot sauce.
- Put 1-1 1/2 TBSP of filling on one edge of warmed tortilla. Roll up tightly. Place taquitos seam side down on greased (use non-stick or olive oil spray) parchment paper lined sheet pan. Spray the tops with non-stick or olive oil spray.
- Bake 400* for 15 minutes.
- For the sauce: In a small, well seasoned or enameled cast iron skillet over medium heat, melt 1 TBSP butter and sauté seasoning until soft. Slowly stir in 1 TBSP flour. Keep stirring for 5 minutes. Add the tomatoes. Simmer for 10 minutes.
Notes
Serve the sauce on the side for dipping or top taquitos with sauce and cheese.
I like to serve the sauce on the side for dipping. That’s it. Enjoy! 
Put your TO COOK IS TO CREATE thinking cap on: I use dirty rice for my stuffing, what stuffing do you use for your bell peppers? Seafood? Veggies? Think about how the flavor of the taquitos would be different, especially with different cheese blends. What else could you add instead of corn? Black beans? Think about cooked additions too, like sautéed mushrooms and caramelized onions-just make sure the stuffing is cold before filling tortilla. No time to make the sauce (or as I call it, hot Cajun salsa)? Use regular salsa, guacamole, or sour cream for dipping. The taquitos can also be topped with homemade enchilada sauce and more cheese (of course!)
FOOD FUN: Did you know that taquitos were among the first successful Mexican food items developed as a frozen food by Van de Kamp’s in 1976. I fondly remember eating them as a child. Do you have a favorite childhood frozen food item? Why not create a fresh version in your kitchen. It just may be as easy as taquitos!
You have just ‘WOW-Ed’ Me! Thank You for being SO creative & savy in the Kitchen 🙂 I’ll visit again, for certain!
Indeed a very clever idea. Great ingredients! Amazing what can be made from one stuffed bell pepper. Taquitos are delicious and filling. Fun party food also…get the group together and celebrate, of course you will need more than one stuffed bell pepper. You will certainly enjoy this tasty meal. 🙂
Great post! I stuff ordinary bell peppers with a ground beef or shrimp and Aroz Amarillo mixture, using Badia tm Sazon Tropical spice blend (the orange packet) to flavor and color the rice. I’ve made simple tacos with that leftover stuffing myself, but not taken the extra steps to make taquitos or flautas.