Samosa Taquitos with Apricot Chutney Sauce

Traditional Indian flavors star in a wrapped-up version of the classic appetizer.

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Servings 12

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( 11 ) Ratings

11 Ratings

5 Stars 64%

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1 Stars 18%

Member Reviews ( 4 )

7d9ac502-d327-4333-95a9-56e1f9098c14

Bake-Off® Contest 43, 2008

Scott Hatfield

Grove City, Pennsylvania

ingredients 17
Prep Time 25 min
Total Time 40 min

Ingredients

Taquitos

3: tablespoons CRISCO® Pure Canola Oil

1/3: cup finely chopped onion

1/2: bag (30-oz size) frozen country-style shredded hash brown potatoes (4 1/2 cups)

1: box (9 oz) Green Giant® frozen chopped spinach

1: can (4.5 oz) Old El Paso® chopped green chiles

1: teaspoon salt

1: teaspoon ground coriander

1: teaspoon garam masala

1/2: teaspoon ground ginger

1: tablespoon lemon juice

1: package (10.5 oz) Old El Paso® flour tortillas for soft tacos & fajitas (12 tortillas)

Sauce

1: jar (12 oz) SMUCKER'S® Apricot Preserves

: Remaining Old El Paso® chopped green chiles

1: tablespoon cider vinegar

1/4: to 1/2 teaspoon ground ginger

3/4: teaspoon garam masala

1/8: teaspoon ground red pepper (cayenne)

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Directions

1 Heat oven to 400°F. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add onion and potatoes; cook about 10 minutes, stirring occasionally, until potatoes are thoroughly cooked and slightly browned.
2 Meanwhile, cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze with paper towels to drain. Pull spinach apart into smaller pieces. Measure 4 teaspoons of the chiles; reserve remaining chiles for sauce.
3 Stir spinach, 4 teaspoons chiles, the salt, coriander, 1 teaspoon garam masala and 1/2 teaspoon ginger into potato mixture. Cook over medium heat 2 to 3 minutes, stirring frequently, until mixed and thoroughly heated. Remove from heat; gently stir in lemon juice.
4 Place about 1/4 cup potato filling on each tortilla, 1/2 inch from one side. Starting at side with filling, tightly roll up each tortilla around filling; place seam side down on ungreased cookie sheet. Brush taquitos with remaining 1 tablespoon oil.
5 Bake 8 to 11 minutes or until crispy and golden brown.
6 Meanwhile, in medium bowl, stir sauce ingredients until well mixed. Serve warm taquitos with sauce for dipping.