Green Rice and Taquitos with Piquillo Pepper Crema is a 30 Minute Mexican-inspired meal that is easy and full of flavor. Perfect for a weeknight quick meal.
Taquitos with Piquillo Pepper Crema Recipe
Hello my friends…This week past was pretty busy!
With such hectic days, we deserved to slow down for a minute and enjoy a delicious meal. Of course, it had to be easy and quick so I baked some Delimex Chicken and cheese taquitos, made green rice and piquillo pepper crema… everything was on the table ready to eat in 30 MINUTES!!
This green rice is seriously tasty!! It’s made with regular white rice and then mixed with a mixture of cilantro, lime, green onions, garlic, olive oil, salt, pepper, and cumin. If you are a cilantro lover, this is something you can’t miss. I love the taste of cilantro so the stronger taste the better.
WHAT IS PIQUILLO PEPPERS?
Piquillo peppers are small tangy, smoky, and slimly spicy peppers from Spain. They are fire-roasted then hand-peeled and packed in their own juices. They taste similar to roasted red peppers but with a deeper, more intense flavor.
PIQUILLO PEPPER CREMA
In my opinion, crema per se is tasteless, but I love the texture, so what I do is mix it with different other ingredients. This time I added Piquillo peppers… delicious!! It was creamy, silky, and had a luscious whipped texture. You can easily make this ahead and have it ready to eat with tacos, taquito, tamales, arepas, empanadas, etc… Keep it in the refrigerator and use it within a week.
INGREDIENTS YOU’LL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Crema Mexicana – You can also use Mayo or sour cream. Or half mayo half sour cream.
- Piquillo Peppers
- Garlic powder
- Cayenne pepper
- Kosher salt
HOW TO MAKE PIQUILLO CREMA/SAUCE
Place all the piquillo crema/sauce ingredients in a small food processor or blender and blend until smooth.
Store piquillo crema in the refrigerator for up to 2 weeks. Stir before using.
MORE SAUCE RECIPES YOU’LL LOVE
Taquitos with Piquillo Pepper Crema
- Homemade or Frozen Chichen Taquitos
- Green Rice
Piquillo Pepper Crema
- 1 cup Crema Mexicana (240 ml) (see notes)
- 6 – 8 whole Piquillo Peppers
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon Kosher salt
- This time I used frozen Chicken Taquitos. So if you are using a kitchen shortcut like me, just preheat oven. Bake taquitos according to packet instruction.
- Here you'll find my Green Rice recipe.
Piquillo peppers can be found in jars or cans at most grocery stores. I bought them online. STORE piquillo crema in the refrigerator for up to 2 weeks. Stir before using. LOOKING FOR MORE SAUCE RECIPE?
- Cilantro Mojo Sauce
- Easy Avocado Sauce
- Easy Chimichurri Sauce
- Tzatziki – Greek Yogurt Sauce
- Browse more recipes…
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This easy and quick refcipewas compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.