Simply Cheesy Spinach and Artichoke Taquitos pretty much taste like spinach and artichoke dip all rolled up!!
These fried, rolled-up spinach and artichoke taquitos are sure to be a hit whether served as appetizers or even for dinner! If you love the dip, you’ll love this recipe.
Spinach Artichoke Flautas
Let’s talk about FLAUTAS for a little bit. Most people don’t know what they are, but I grew up eating them. They’re pretty much taquitos, and although I definitely consider today’s recipe flautas, I decided to call them Taquitos so more people would know what they are. They’re rolled up corn tortilla shells that are filled with ingredients and fried to perfection.
Now you know what a flauta is and if you know me personally, why I would use this word to call a rolled up taco. Any time I say them to friends, they usually say, “huh?” and then I say, “a taquito” and they reply, “gotcha!” It makes me laugh every time.
We have always been fans of flautas/taquitos and since I’ve been on a Spinach and Artichoke kick the last month, I wanted to try Spinach and Artichoke Taquitos. I was so pleased with how these turned out and love that we have a new flauta to make every once in awhile. Typically, we usually have shredded beef flautas, but our other favorites are Avocado flautas and Cream Cheese and Chicken Flautas.
Spinach and Artichoke Taquitos Recipe
FILLING. Mix sour cream, mayo, cream cheese, Parmesan cheese, and garlic until smooth. Stir in artichoke hearts, spinach and Mozzarella Cheese.
PREP. Heat ½” oil in a sauce pan on medium heat. Once oil is hot enough (place hand over pan, above oil, to feel heat), prepare the taquitos.
FILL + FRY. Add a few tablespoons of spinach/cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
SERVE! Repeat until all the tortillas are filled, rolled and fried. Set on paper towels to drain. Serve warm and ENJOY!
Tips, Variations + Storing Info
How to know if the oil is hot: Stick the end of a wooden spoon(wooden dowel part) into the oil. The oil should immediately bubble around the spoon when it is hot enough.
- Fresh spinach: If using fresh spinach I recommend cooking it down and removing the extra liquid.
- Spicier: Mix diced/chopped jalapenos into the filling. This will give some change of texture and a bit of Mexican spice and kick! You can also serve with some spicy salsa.
Make in an airfryer: Preheat the airfryer to 400 degrees and spray the cooking basket. Cook on one side for 6-9 minutes, flip and cook for an additional 4-5 minutes.
STORE leftover taquitos in an airtight container in the fridge for up to a week.
Reheat them in the oven to help them retain their crispness or reheat them in the microwave until they’re warmed through.
To FREEZE: Cook your taquitos, let them cool completely, and then place them in a freezer safe bag. For a quick lunch wrap individual taquitos in a paper towel and microwave for 1 minute or until warmed through.
To make ahead: Make the filling ahead of time and keep it covered in an airtight container for up to 48 hours.
Best dipping sauces:
What to serve with it:
As you can see, the options are endless but if you love tacos, then you’ll love this recipe. You can control just how much of the spinach and artichoke filling you want based on how tight you roll up your tortilla. They can be skinnier and served as an appetizer or more round for more of a dinner serving. No matter how you serve it up, these flautas are sure to be a hit!
For more appetizers, check out:
- Spinach Artichoke Dip
- Fried Zucchini
- Spinach and Artichoke French Bread
- Bacon Wrapped Smokies
- Spinach and Artichoke Cups
- Spinach Puffs
- Cream Cheese And Chicken Taquitos
Spinach and Artichoke Taquitos Recipe
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 oz cream cheese softened
- 1 cup grated parmesan cheese
- 1 tsp minced garlic
- 1 cup spinach frozen, thawed and drained
- 8 oz artichoke hearts drained and chopped
- 1 cup mozzarella cheese
- 24 corn tortillas
- vegetable oil for frying
- Mix sour cream, mayo, cream cheese, Parmesan cheese, and garlic until smooth. Stir in artichoke hearts, spinach and Mozzarella Cheese.
- Heat ½" oil in a sauce pan on medium heat.
- Once oil is hot enough (place hand over pan, above oil, to feel heat), prepare the taquitos. Add a few tablespoons of spinach/cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
- Repeat until all the tortillas are filled, rolled and fried.
- Set on paper towels to drain.
- Serve warm and ENJOY!
Oh my goodness – flautas are one of my favorite things EVER! YUM! I can’t wait to try this version.
They are sooo good!!! Let me know what you think!! Thanks Gina!!
These look amazing! Would you say it would be better to use frozen spinach over fresh spinach
I’ve only used frozen spinach. Not sure how the fresh spinach would be. I would stick to the frozen kind, but if you prefer fresh, I’d love to know how it turns out 🙂 Thanks!!