Quick and easy-to-make leftover prime rib taquitos are a delightfully crisp and tender way to enjoy a hearty snack of rich prime rib roast! Corn tortillas are filled with shredded prime rib and cheese, then fried, baked, or air fried to perfection!
Roll up these flavor-packed taquitos to serve at New Year's Eve parties!
These prime rib taquitos are the perfect combination of tender pieces of your leftover prime rib, roast, or steak and a crisp corn tortilla! Keep it simple with a sprinkle of melty cheese in each taquito, or add your favorites to bulk up the filling!
Serve with your favorite condiments for an amazing appetizer that's sure to be enjoyed by all!
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🥘 Ingredients
- 1 ½ lbs Prime Rib Roast (cooked,shredded)
- 16 small Corn Tortillas
- 8 oz Cheddar Cheese (shredded, about 2 cups)
- Cooking Oil
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
- To get started, shred your leftover prime rib or cut into small pieces. I typically use two forks to pull apart the meat as best I can and chop any larger pieces as needed.
- Soften the tortillas by brushing cooking oil onto both sides of the tortillas. Heat in a skillet over medium heat until warm and pliable, or on a baking sheet in the oven at 350°F (175°C). Place the tortillas in a sheet of aluminum foil, 5-6 tortillas each sheet, seal and warm them for 10 minutes.
- Fill the warmed tortillas just off-center (to the left or right of the center of the tortilla) with about 2 tablespoons of the meat, top with cheese, then roll tightly.8 oz cheddar cheese
Cook the Taquitos
- Fried: In a deep, heavy-bottomed skillet with enough oil to cover the bottom half of the taquitos (about an inch) or fryer, heat the oil to 350°F (175°C). Place the rolled taquitos into your skillet or fryer with the seam side facing downward (see notes for sealing your taquitos for deep frying). Fry the taquitos until golden, turning after about 2-3 minutes if pan-frying.Allow the taquitos to drip excess oil over your skillet or fryer, then transfer to a wire cooling rack with paper towels below it. Repeat as needed.
- Oven Baked: Place rolled taquitos seam-side down on a baking sheet and bake for 8-10 minutes until the bottoms are golden, then turn and bake an additional 7-8 minutes.
- Air Fryer: Place rolled taquitos into your air fryer basket with the seam-side down with space between each taquito. Air fry for 5 minutes then turn and finish air frying for an additional 4-5 minutes or until golden and crisp. Work in batches and repeat until done.
Serve with sour cream, guacamole, lime or jalapeno crema, salsa verde, or your favorite salsa. Enjoy!
💭 Angela's Pro Tips & Notes
- To seal your taquitos best for deep frying, make an egg wash of 1 large egg and 2 tablespoons water. Beat the mixture until smooth, then brush the egg wash onto the edge of the overlapping tortilla to seal shut. Place a toothpick on each end of the taquito if desired to ensure they don't open during frying.
🍖 More Prime Rib Leftover Recipes
Here are just a few of my favorite leftover prime rib recipes.
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📖 Recipe Card
Leftover Prime Rib Taquitos
Quick and easy-to-make leftover prime rib taquitos are a delightfully crisp and tender way to enjoy a hearty snack of rich prime rib roast! Corn tortillas are filled with shredded prime rib and cheese, then fried, baked, or air fried to perfection!
Servings: 8 servings
Calories: 481kcal
Prep 5 minutes
Cooking 10 minutes
Total Time 15 minutes
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Ingredients
- 1 ½ lbs prime rib roast (shredded)
- 16 small corn tortillas
- 8 oz cheddar cheese (shredded, about 2 cups)
- cooking oil
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
- To get started, shred your leftover prime rib or cut into small pieces. I typically use two forks to pull apart the meat as best I can and chop any larger pieces as needed.
- Soften the tortillas by brushing cooking oil onto both sides of the tortillas. Heat in a skillet over medium heat until warm and pliable, or on a baking sheet in the oven at 350°F (175°C). Place the tortillas in a sheet of aluminum foil, 5-6 tortillas each sheet, seal and warm them for 10 minutes.
- Fill the warmed tortillas just off-center (to the left or right of the center of the tortilla) with about 2 tablespoons of the meat, top with cheese, then roll tightly.
Cook the Taquitos
- Fried: In a deep, heavy-bottomed skillet with enough oil to cover the bottom half of the taquitos (about an inch) or fryer, heat the oil to 350°F (175°C). Place the rolled taquitos into your skillet or fryer with the seam side facing downward (see notes for sealing your taquitos for deep frying). Fry the taquitos until golden, turning after about 2-3 minutes if pan-frying.Allow the taquitos to drip excess oil over your skillet or fryer, then transfer to a wire cooling rack with paper towels below it. Repeat as needed.
- Oven Baked: Place rolled taquitos seam-side down on a baking sheet and bake for 8-10 minutes until the bottoms are golden, then turn and bake an additional 7-8 minutes.
- Air Fryer: Place rolled taquitos into your air fryer basket with the seam-side down with space between each taquito. Air fry for 5 minutes then turn and finish air frying for an additional 4-5 minutes or until golden and crisp. Work in batches and repeat until done.
- Serve with sour cream, guacamole, lime or jalapeno crema, salsa verde, or your favorite salsa.
Notes
- To seal your taquitos best for deep frying, make an egg wash of 1 large egg and 2 tablespoons water. Beat the mixture until smooth, then brush the egg wash onto the edge of the overlapping tortilla to seal shut. Place a toothpick on each end of the taquito if desired to ensure they don't open during frying.
Nutrition
Calories: 481kcal (24%) | Carbohydrates: 24g (8%) | Protein: 22g (44%) | Fat: 33g (51%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 81mg (27%) | Sodium: 237mg (10%) | Potassium: 312mg (9%) | Fiber: 3g (13%) | Sugar: 1g (1%) | Vitamin A: 285IU (6%) | Calcium: 253mg (25%) | Iron: 2mg (11%)
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