Chorizo and Cheese Taquitos

chorizo and cheese taquitos 1

My chorizo and cheese taquitos are inspired by Chef Cuzco, and I never fail to order them when dining at Rolando’s. Unlike traditional rolled taquitos, his are simply folded Ecuadorian style to allow for ample filling with chorizo and cheese.

Quesadillas, Flautas, Tacos and Taquitos

While they have much in common, there are subtle but significant differences. Quesadillas are soft, lightly toasted flour tortillas filled and folded in half. Flautas are similar to quesadillas, but larger, more suited for an entree size dish. Tacos are either corn or flour tortillas, frequently fried and crisp, but both are open topped. All the better to overfill with meats, cheeses, pico de gallo and generously spiked with hot sauce.

Taquitos are traditionally filled, rolled and fried like an egg roll, but Ecuadorian taquitos are different. These chorizo and cheese taquitos are folded like quesadillas, then lightly fried. Alternately, you can lightly fry the tortillas in butter or oil, fill and fold, then stick them in the microwave to melt all that gooey cheese. Add some pickled red onions and chimichurri sauce for a beautiful, tasty garnish. Eat them with a knife and fork instead of your fingers! Print

Chorizo and Cheese Taquitos

Mexican Chorizo and cheese taquitos with pickled red onions and chimichurri sauce

  • Author: Tim


  • 6” white corn tortillas
  • 1 lb freshly made Mexican pork chorizo or loganiza (spicy chorizo)
  • 6 oz picante (spicy) beef chorizo
  • 1/4 cup minced chipotle chili in adobo sauce – to taste
  • 1/2 lb Mexican melty quesadilla cheese
  • Salted butter
  • Pickled red onions – get the recipe HERE
  • 1/3 cup chimichurri sauce – get the recipe HERE


  1. Fry the chorizo or loganiza mixed with the beef chorizo and chipotle chilies. Break it up as it fries like cooking hamburger. Use a cast iron skillet over medium heat about 7-9 minutes until the meats are fully cooked and barely beginning to crisp at the edges. Set aside and keep warm
  2. Place a pat of butter in a non-stick skillet on medium low heat. Place a tortilla in the skillet, move it around with your fingers and let it set about 30 seconds until it begins to puff. Flip it and toast another 15 seconds.
  3. Here you may fill it with chorizo and cheese, fold in half and continue to fry until the cheese melts. Alternatively you may remove from the skillet, plate, fill, fold and microwave to melt the cheese
  4. Garnish with the pickled onion and chimichurri sauce