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Samosa Taquitos with Apricot Chutney Sauce

Name: Samosa Taquitos with Apricot Chutney Sauce
Prep time: 25 min
Total time: 40 min
Yield: 12
Cuisine: Indian
Ingredients: 3 tablespoons 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) 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; 12 tortillas from 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count); 1 jar (12 oz) apricot preserves; 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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Samosa Taquitos with Apricot Chutney Sauce

Prep 25 min
Total 40 min
Ingredients 16
Servings 12

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

By Pillsbury Kitchens

Updated May 26, 2022

Bake-Off® Contest 43, 2008

Scott Hatfield
Grove City, Pennsylvania

Ingredients

Taquitos

3 tablespoons 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) 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
12 tortillas from 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)

Sauce

1 jar (12 oz) apricot preserves
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 with remaining chopped green chilies, until well mixed. Serve warm taquitos with sauce for dipping.

Nutrition Information

270 Calories, 6g Total Fat, 4g Protein, 50g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 270

Calories from Fat: 50

Total Fat: 6g; 9%

Saturated Fat: 1g; 4%

Trans Fat: 1g

Cholesterol: 0mg; 0%

Sodium: 580mg; 24%

Potassium: 350mg; 10%

Total Carbohydrate: 50g; 17%

Dietary Fiber: 3g; 13%

Sugars: 16g

Protein: 4g

% 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;