Puerto Rican Taquitos Recipe Everyone Will Love
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Puerto Rican pizza taquitos are a crispy, cheesy, and flavor-packed snack that’s perfect for any occasion. These golden treats are fried to perfection and filled with melty cheese, bell peppers, corn, and pizza sauce—all wrapped in a homemade dough.
If you're craving something nostalgic, satisfying, and easy to make, these are it. Whether you’re putting together an after-school snack, a quick family dinner, or a platter for a party, these taquitos are guaranteed to be a hit.
I used to enjoy these during my school years in Puerto Rico, always with a cold Malta in hand. If you’ve had these before, you know the combo is unmatched. The pizza version—filled with just cheese and pizza sauce—was the one everyone loved.
We simply called them pizza taquitos. They were hot, crispy, gooey, and so comforting. Unlike Mexican taquitos made with rolled tortillas, these are made with a fresh dough that’s rolled, sealed, and fried. The result is totally different, and honestly? Just as good—maybe even better.
What Are Puerto Rican Taquitos?
Puerto Rican taquitos are a handheld snack made with simple homemade dough that gets filled, rolled, and fried until golden brown. Even though they’re called taquitos, they are not related to the Mexican-style taquitos made with tortillas. Instead, this version is similar in process to pastelillos (empanadillas), but instead of folding the dough over into a half-moon, the dough is rolled into a log or cigar shape and sealed.
The filling is usually a mix of whatever’s on hand—cheese, ground beef, chicken, even seafood—but this version uses a flavorful combination of cheese, bell peppers, corn, and pizza sauce. It’s a little sweet, a little savory, and completely satisfying. Served hot and crispy with a dipping sauce or a chilled Malta soda, it’s a favorite that brings back memories and creates new ones at the same time.
Ingredients To Make This Cheese and Veggie Filling Taquito Recipe
Every ingredient in this recipe brings something special, and they’re all easy to find. Before we get into the process, let’s break down what you’ll need and why.
All-purpose flour – This forms the base of the dough. It gives the taquitos a soft, rollable texture and fries into a golden, crisp shell.
Oil – Used in the dough to create a tender texture, and again for frying to crisp up the taquitos.
Salt – Enhances the flavor of the dough and balances the richness of the filling.
Water – Helps bind the dough and gives it just the right amount of moisture for rolling and sealing.
Pizza sauce – Adds a tangy, tomato-rich flavor that blends perfectly with the cheese. It gives the taquitos that familiar pizza taste we all love.
Frozen corn – Adds a touch of sweetness and texture to the filling. Thawed and drained so it doesn’t water down the taquitos.
Bell peppers – Bring color, a bit of crunch, and a fresh taste to the cheesy filling.
Cheese – The key ingredient that brings everything together. It melts beautifully and creates a gooey, comforting center.
Oil for frying – Enough to submerge the taquitos in the pan and cook them until golden brown and crispy.
Puerto Rican Taquitos (Cheese & Veggies)
These Puerto Rican pizza taquitos are a crispy, cheesy, and nostalgic snack you can make right at home. Made with homemade dough and filled with a delicious mix of cheese, bell peppers, corn, and pizza sauce, they’re fried until golden and perfect for school lunches, party appetizers, or a fun family dinner.
This easy Puerto Rican recipe is beginner-friendly and doesn’t require any special tools—just simple ingredients and a few steps. If you’ve been looking for a cheesy taquito recipe with a twist or a fun way to make taquitos from scratch, this one is perfect to try.
Ingredients
For the dough:
- 1 cup all purpose flour
- ¼ cup oil
- ¼ tsp salt
- Water, as needed
For the filling:
- 1 cup pizza sauce
- ½ cup frozen corn, thawed and drained
- 1 cup bell peppers, chopped
- 1 cup cheese
- Oil for frying
Instructions
- In a medium bowl, add the all purpose flour, oil, and salt. Slowly pour in water, a little at a time, and begin mixing with your hands or a spoon until a soft dough forms. The dough should be smooth, not sticky. If it feels too dry, add a little more water. If it's too sticky, sprinkle in a bit more flour.
- Once the dough is mixed, knead it for a few minutes until it feels soft and pliable. Cover the bowl with a clean towel or plastic wrap and let the dough rest for 20 minutes. This helps the dough relax and makes it easier to roll out later.
- After resting, transfer the dough to a lightly floured surface. Knead it again for about 5 to 7 minutes. This step strengthens the dough and gives it a better texture when fried.
- Divide the dough into 12 even pieces and roll each into a small ball. One at a time, flatten a dough ball into a round shape about 5 inches wide using a rolling pin or a clean bottle.
- In the center of the dough round, place a spoonful of cheese. Add a small amount of chopped bell peppers, corn, and a spoonful of pizza sauce on top of the cheese. Try not to overfill so the taquito can be rolled easily.
- Fold one side of the dough round over the filling and gently roll it into a log shape. Press the ends and edges together to seal. Use a fork to press down on the sealed edges—this helps keep the filling inside during frying.
- Heat oil for frying in a deep skillet over medium heat. To test if the oil is ready, drop in a small piece of dough—it should sizzle gently.
- Carefully place a few taquitos into the hot oil at a time, being careful not to overcrowd the pan. Fry them until golden brown on all sides, turning as needed so they cook evenly.
- Once done, remove the taquitos from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve the taquitos hot and crispy. They go great with dipping sauces like garlic mayo, mayo-ketchup, or served with a Malta for a true Puerto Rican touch.
Notes
- Make sure to let the dough rest before rolling. This helps it soften and roll out more easily without shrinking or tearing.
- If the dough feels dry while mixing, add a little more water a teaspoon at a time. If it's too sticky, sprinkle in more flour until it’s smooth and easy to handle.
Use a fork to seal the edges well to keep the filling from leaking out while frying. - Don’t overfill the dough—too much filling can make it hard to roll and seal the taquito.
- If using frozen corn, make sure it’s fully thawed and well-drained to avoid excess moisture inside the filling.
- You can change the filling to just cheese, or swap in cooked ground beef, chicken, or picadillo for variety.
- Fry in small batches so the oil temperature stays consistent. If the oil is too cold, the taquitos will absorb more oil and turn soggy. Too hot, and they’ll burn before the inside is heated through.
- If you prefer to bake them, brush lightly with oil and bake at 400°F for 20–25 minutes or until golden brown, flipping halfway.
- Leftovers can be stored in the fridge and reheated in the oven or air fryer to get the crispiness back—avoid microwaving to keep them from getting soggy.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 152Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 10mgSodium: 190mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 4g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
How To Make Puerto Rican Cheese Taquitos
This recipe is simple and fun to make, especially if it’s your first time working with homemade dough. I’ll walk you through every step so you feel confident in your kitchen.
1. Make the dough
In a medium bowl, combine the flour, oil, and salt. Add water slowly, mixing as you go, until a soft and pliable dough comes together. Knead it until smooth and elastic. Cover the dough with a clean towel or plastic wrap and let it rest for 20 minutes.
2. Knead and divide
After resting, transfer the dough to a lightly floured surface. Knead for 5 to 7 more minutes to build elasticity. Then divide the dough into 12 equal pieces and shape each one into a ball.
3. Roll and fill
Take one dough ball and flatten it into a 5-inch round using a rolling pin. Place a spoonful of cheese in the center, then top it with a small amount of bell peppers, corn, and a spoonful of pizza sauce. Be careful not to overfill—it’ll be harder to roll and seal.
4. Roll and seal
Fold one side of the dough round over the filling and continue rolling it into a tight log shape. Press the ends gently with a fork to seal and make sure nothing leaks out while frying.
5. Fry the taquitos
Heat enough oil in a skillet over medium heat. Once hot, carefully add a few taquitos at a time. Fry until golden brown on all sides, turning as needed. Remove and let them drain on a paper towel-lined plate.
6. Serve hot
Serve your taquitos while they’re still warm and crispy. They’re perfect with a garlic dipping sauce, mayo-ketchup, or just on their own with a chilled Malta drink for a full Puerto Rican experience.
Tips For Making Puerto Rican Cheese Taquitos
- You can use different fillings – While this version includes a cheese and veggie filling, these taquitos are also amazing with just cheese or a savory picadillo (Puerto Rican ground beef). Just make sure any filling you use is fully cooked and cooled before stuffing.
- Let the dough rest – This makes it easier to roll and helps prevent shrinking while shaping.
- Don’t overfill – Too much filling makes them harder to roll and more likely to burst in the oil.
- Seal the edges well – Press the ends firmly with a fork so they stay closed during frying.
- Use a lightly floured surface – This keeps the dough from sticking and tearing when you roll it out.
- Test one taquito first – Fry a single one to check the oil temperature and seal quality before frying the rest.
- Fry in small batches – This keeps the oil at a steady temperature and ensures even cooking.
- Try different cheese types – Mozzarella is classic, but cheddar or a Latin cheese blend also works great.
- Drain well – Set fried taquitos on paper towels to help them stay crispy.
- Air fry for a lighter option – Brush with oil and air fry at 375°F for 10 to 12 minutes, flipping once halfway.
- Make it a family project – Let kids help roll dough or spoon filling. Just keep them away from the hot oil.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. You can prepare the dough a day ahead, wrap it tightly, and keep it in the fridge. Let it come to room temperature before rolling.
What other fillings can I use?
You can swap the cheese and vegetables for seasoned ground beef, shredded chicken, or cooked seafood. Just be sure any filling is fully cooked and not too wet.
Can I bake instead of fry?
Yes. While frying gives the crispiest texture, you can bake them. Brush each taquito with oil, place on a baking sheet, and bake at 400°F for 20 to 25 minutes until golden.
What cheese works best?
Mozzarella is traditional, but any good melting cheese works. Cheddar, gouda, or a Latin cheese blend are great alternatives.
How do I store leftovers?
Once cooled, place the taquitos in an airtight container and refrigerate for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
Have you tried Puerto Rican pizza taquitos? Then, make sure to rate and review this recipe. I’d love to know if they brought back memories or introduced you to something brand new. These were a favorite part of my school lunch days, and now they’re a fun and comforting recipe I come back to again and again.
