Fruit-Filled Taquitos

Preheat oven to 350 F.

Using a spoon, scoop out a portion of the syrup from the blueberry and cherry pie filling and reserve in separate zip lock bags. Alternately, you can also pass the pie filling, individually, through a sieve to separate the syrup from the fruit. There should be about 1/3 cup of blueberry syrup and 1/2 cup of cherry syrup.

Place roughly 2 heaping tablespoons of one filling near the center of a tortilla, avoiding the outer 1/2″ edges on either side. Roll up tightly into a log. Optional, place 3 tortillas at time in the microwave and cook for 6-8 seconds to make them more pliable prior to adding pie filling. Place rolled tortillas on a greased cookie sheet. Continue filling and wrapping tortillas until all of both pie fillings is gone.

Brush the tortillas with melted butter. Bake for 18-20 minutes or until lightly golden. If the taquitos are not lightly golden at the 20 minute mark, broil on high for a couple minutes (if rack is in the middle instead of in the top setting, you may need to adjust time accordingly). Make sure to keep an eye on them.

Remove from oven and push back any filling that has oozed out using a butter knife. Place taquitos on a serving plate. Sprinkle with a dusting of powdered sugar.

Cut 1/4″ inch off the corner of the bags of reserved syrups and drizzle over the taquitos. Best served immediately as taquitos become soft when sitting out for a long period of time.

Recipe was inspired by Jo Cooks.