June 27, 2022
20 Taquitos
45 minutes
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 pack Siete Grain Free Almond Flour Tortillas
10 slices Kirkland Smoked Bacon (optional)
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
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.
Serve with Kirkland Signature Organic Salsa.
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June 27, 2022
June 27, 2022
June 27, 2022
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