We grew up eating breakfast tacos before school, packed for road trips, and on Sunday mornings at home. There’d always be a variety of fillings wrapped in a warm tortilla, but for these we used our Grain Free Almond Flour Tortillas and two classic breakfast staples: Bacon & Potatoes! And in our familia, early bird gets the Breakfast Taquitos!
1 cup Kirkland Mexican Style Blend Cheese or favorite dairy free option
3 small gold potatoes, peeled and cut into fourths
Serve with Kirkland Signature Organic Salsa
Directions
Preheat the oven to 400° F.
Place potatoes in water and boil until tender.
Place bacon strips on a wire rack on a sheet tray and bake for 35-40 minutes or until crisp. (Skip step if making vegan taquitos).
Drain and transfer potatoes to a bowl. Mash potatoes and combine with cheese or dairy free cheese. Chop bacon strips and fold into potato mixture (skip if making vegan taquitos).
Heat a skillet over medium-high heat. Heat each tortilla for about 5 seconds on each side. While warm, place about 2 tablespoons of filling in each tortilla and roll into a taquito. Place on a baking sheet.
Bake taquitos for 20 minutes or until the edges are crispy and lightly browned.
The fun of making these Loaded Chocolate Churros lies in—aside from the obviously delicious chocolate + churro combo—the toppings! We used a variety of dried fruits and nuts to top ours, but feel free to top these with everything your heart desires. Chip chip, churr’ay!
There’s nothing that can’t be made a little bit better by a hearty casserole. How do we know? Because we’ve seen it in all the movies! We’ve made this Fuego Rice Casserole using our Grain Free Tortilla Chips for a kick of heritage-inspired flavor.
The dips table at our family carne asadas is an array of different flavors! From guacamole and pico de gallo to queso and salsa, we’ve got something for everyone. One dip we especially like to make is this Cilantro Spinach Artichoke Dip. We think you’ll like it too!
