Description

Transform leftover prime rib into a fun, crispy, and cheesy dish perfect for family dinners, casual game nights, or a cozy evening at home. These taquitos deliver a golden crunch with tender, flavorful prime rib and gooey cheese inside, making every bite irresistible. Inspired by the idea of turning indulgent leftovers into shareable snacks, this recipe combines comfort food with creativity, offering a simple yet impressive way to enjoy prime rib in a new way.

Ingredients

Scale

2 cups leftover prime rib, thinly sliced or shredded
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup finely chopped green onions
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon chili powder (optional)
12 small flour tortillas or corn tortillas
2 tablespoons vegetable oil or melted butter, for brushing
Optional dipping sauces: sour cream, guacamole, salsa, or chipotle mayo

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the shredded prime rib, cheddar cheese, Monterey Jack cheese, chopped green onions, garlic powder, smoked paprika, chili powder, salt, and black pepper. Mix well.
Lay out the tortillas and spoon 2–3 tablespoons of the prime rib mixture onto the center of each tortilla. Leave a small border around the edges.
Roll each tortilla tightly around the filling and place seam-side down on the prepared baking sheet. Brush lightly with vegetable oil or melted butter.
Bake for 12–15 minutes, turning halfway through, until golden brown and crispy. Broil for 1–2 minutes if extra crispiness is desired.
Remove from the oven and let cool slightly. Serve with your favorite dipping sauces.

Notes

Cold leftover prime rib works best to maintain the taquito’s structure.
Mixing different cheeses enhances flavor and meltiness.
Lightly warm tortillas before rolling to prevent cracking.
Brush with oil or butter for a golden, crunchy exterior.
Taquitos can be assembled ahead and baked from the fridge, adding a few extra minutes to cooking time.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze unbaked taquitos for up to 1 month.

Cook Time: 15–17 minutes