• Ingredients:
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 large red onion, diced
  • 3 tablespoons olive oil, divided
  • 1 bunch cilantro, chopped
  • 1 cup cooked rice
  • 2 limes
  • salt
  • 8 small flour tortillas
  • 1/3 cup shredded cheddar cheese
  • olive oil
  • ¼ cup canned Chipotle peppers
  • 1/3 cup cream cheese, softened
  • 1/3 cup sour cream
  • 1½ teaspoons coarse salt, divided

Trying to keep from melting into a puddle during the dog days of a summer heatwave? Why not double down like a FunGuy instead, and take the heat to the next level with our new taquitos and creamy chipotle sauce!

We’ve kept these vegetarian friendly and healthy with a quick and easy rice and mushroom filling and baking instead of frying. We’ve also included a spicy creamy chipotle sauce that’s perfect for taquito dipping! 

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Heat half of the olive oil in a sauté pan over medium hi heat. Add half of the red onion to the pan and sauté 1 minute. Stir in the FunGuy mushrooms and 1/3 of the chopped cilantro, and cook 4-5 minutes, stirring frequently. 
  3. Add the cooked rice to the pan and stir well to combine. Continue to cook the mushrooms with the rice, stirring frequently, until the rice has been warmed through. Turn off the heat, stir in the shredded cheese, cut a lime in half and squeeze the juice over the rice.  Stir, taste, and season with a pinch of salt if necessary. 
  4. To assemble the taquitos lay a tortilla on a cutting board, spoon the mushroom and rice mixture down the middle of the tortilla, horizontally, and fold the tortilla around the filling and then continue to roll until the seem is underneath. Transfer the rolled taquito to the baking sheet, seem side down, and repeat with the rest of the filling and tortillas. Once the taquitos have all been rolled up and transferred to the baking sheet, brush the top of each with half of the remaining olive oil. 
  5. Bake in the oven 20-25 minutes or until the top is browned and the cheese has melted inside. Let cool at least 5 minutes before serving. 
  6. While the taquitos cook prepare the creamy chipotle sauce and the cilantro and onion salsa.
  7. In a bowl mix the remaining cilantro, red onion, olive oil, and half of the coarse salt. Cut the remaining lime in half and squeeze the juice into the bowl and mix again. Taste and adjust salt as needed. 
  8. Put the chipotle peppers, cream cheese, sour cream, and the rest of the coarse salt into a blender and blend until smooth and creamy. Taste and adjust the salt to taste and add more sour cream if too thick. 
  9. When the taquitos are finished, serve with the cilantro salsa on top and chipotle sauce for dipping! 

Have a Fun meal!