Barbecue Steak Taquitos. Use leftover steak to make these delicious baked taquitos in the oven instead of the deep fryer!
Time for taquitos!
Spouse was working, Noah was out of town at a basketball tournament and Liv was out to dinner with a friend. I was home alone and hungry.
A quick scrounge through the fridge found some whole wheat tortillas, leftover homemade & barbecue sauce. There was also a leftover rare grilled strip-loin steak from our steak dinner the evening before.
All the makings of some tasty taquitos and like we so often do with quesadillas, these were made with a light brush of oil .
Then they were finished to a crispy golden brown in the oven rather than fried in a lot of oil.
This simple idea makes a terrific quick and easy weekday dinner, using leftover chicken or pork too. You can use a good bottled barbecue sauce or make your own to control the amount of sugar.
Find our adaptable barbecue sauce recipe here.
Add a little homemade salsa or just serve them with fresh diced tomatoes and avocado as shown here to add some nutritious veggies to the meal. Find our Lime Salsa Recipe here.
Looking for side dish inspiration, including everything from baked beans & corn bread to deliciously different potato and pasta salads? Be sure to check them all out in our collection of 35 Best BBQ Side Dishes too.
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These steak taquitos are made from leftover grilled steak (or chicken or pork) and are a quick solution for a busy weekday dinner.
- 6 ten inch flour or corn tortillas.
- 1 medium red onion diced small
- 2 cloves minced garlic
- 2 tbsp olive oil
- pinch salt
- 1/2 tsp black pepper
- 2 rare grilled strip loin steaks diced
- 1/2 cup barbeque sauce
- 1 tbsp chilli powder
- 1 tsp chipotle powder
- 1 tsp smoked paprika
- 1/4 tsp ground cumin
- 1 cup small diced cheddar cheese
Preheat oven to 350 degrees F.
To a small saute pan over medium heat add the onion, garlic, olive oil, salt and pepper.
Saute only until the onions soften but are not browned. Remove from heat and add the remaining ingredients to the pan. (Except the tortillas.)
Toss together well and divide the filling between the 6 tortillas. Roll the tortillas as tightly as possible and place on a parchment paper lined baking sheet, seam side down. Lightly brush the outsides of the taquitos with olive oil and bake for 20 minutes or so or until the outsides are crispy and golden brown.
Serve with avocado and tomato or your favorite salsa.