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Samosa Taquitos with Apricot Chutney Sauce

(11)
  4 reviews
  • 25 min prep time
  • 40 min total time
  • 17 ingredients
  • 12 servings
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Traditional Indian flavors star in a wrapped-up version of the classic appetizer.

Bake-Off® Contest 43, 2008
Scott Hatfield
Grove City, Pennsylvania

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) 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)

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
4%
Trans Fat
1g
1%
Cholesterol
0mg
0%
Sodium
580mg
24%
Total Carbohydrate
50g
17%
Dietary Fiber
3g
13%
Sugars
16g
16%
Protein
4g
4%
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2008
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