Baked Chicken Taquitos

Before I talk about the recipe, first an announcement.

Last week, we found out we are moving across the country (from Utah to Wisconsin) and it will be happening ASAP (househunting next week, moving in June), which means, while I hope to continue posting semi-regularly (via scheduled posts), I may not get to all of your comments and questions as quickly as normal.

Please bear with me. I promise to return to normal (whatever that is) as soon as I can.

Now on to the recipe. These chicken taquitos were fantastic. They were simple to prepare, came together quickly and are much healthier than the fried variety.

They reminded me a little bit of the Crispy Chicken Wraps, mostly in the ease of preparation and use of pre-cooked shredded chicken with a creamy, cheesy base.

The flavor of the taquitos is simple and delicious without a lot of spiciness and heat. These are definitely going on our meal rotation – my kids loved the crispiness of the tortillas and my husband though they were awesome, too. Quick, delicious and definitely worth making!

What To ServeServed with a light green salad and some fresh fruit and veggies (or perhaps this delicious fruit concoction) and this is a perfectly perfect meal for any night of the week!

Baked Chicken Taquitos

Yield: Makes 14-16 taquitos

Baked Chicken Taquitos


  • 4 ounces cream cheese, softened
  • 1/4 cup green salsa
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3 tablespoons chopped cilantro
  • 1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
  • 2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
  • 1 cup grated monterey jack cheese (use pepperjack if you like a little heat)
  • small yellow or white corn tortillas
  • kosher salt
  • cooking spray


  1. Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
  2. In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
  3. You can prepare this step ahead of time (which I did – I made it the morning of). Just keep the mixture in the fridge.
  4. Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)
  5. Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
  6. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up (my kids liked ranch dressing – go figure).

Recipe Source: adapted from Our Best Bites

126 Responses to Baked Chicken Taquitos

  1. Tracy says:

    So, I have made these at least 20 times and I finally found an awesome shortcut! After I cook my chicken I throw it (whole breasts), plus all of the other ingredients into my mixing bowl and turn on my KitchenAid mixer to about six and let it go!! Shreds up the chicken and mixes everything together beautifully!

  2. Ellen says:

    Made these last night with ground turkey instead of chicken… fab, just FAB!

    Thanks for another keeper:)

  3. Aileen says:

    Mel, do these freeze well? We are trying to avoid buying boxed, highly processed foods and this looks like it could replace frozen tequitos. That would be AWESOME!

  4. tracy dickinson says:

    these are so great! making them for the third or fourth time tonight! thank you for such great recipes! i have made several from your site and they are always so so so great! i just wish they were all printed out in a cookbook for me lol! happy new year!

  5. Jessica says:

    These are amazing with quinoa substituted for the chicken for a vegetarian option!

  6. SARAH JENKINS says:

    Do you think red salsa would work? I am an American now living in New Zealand, green salsa isn’t too easy to come by.

  7. Sarah says:

    Thanks for another easy dinner. I didn’t have green salsa, so I put in some green chiles. Also, I fried them because a skillet doesn’t heat up my kitchen nearly as much as turning on the stove. I made these before from Our Best Bites, but for some reason, I liked them much better this time. I think it’s the magic of Mel 😉

  8. Sheila says:

    These are so delicious! And easy. And quick. And so thankful you shared and continue sharing your talent, skill, life, and heart with all of us!

  9. Nikki says:

    In which step in the process do you freeze them?
    Good luck in your move.

  10. Karen says:

    Welcome to Wisconsin! What part will you be moving to?

  11. Lina takieddin says:

    Hi, can I know what is the green salsa , and if I want to freeze , before baking or after baking
    Thank you.

    • Mel says:

      The green salsa is like salsa Verde…I usually buy the Herdez brand. When I make these, I bake them, let them cool and then freeze in a ziploc bag. Hope that helps!

  12. Melissa says:

    I made these last night and they were great!

  13. Mandy says:

    I have made these a bunch of times over the last few years. I have seen recipes all over with just slight variations. I tried yours tonight and they were delicious. I, like your kids, like to dip them in ranch, but I mix the ranch with a bit of salsa. Fiesta Ranch 🙂

    I have made a double batch before and froze just the filling. I defrosted it in the fridge over night and rolled as normal. Tasted great.

  14. Jenny says:

    I’m going to answer my own question and leave some input: Yes, the tortillas don’t unravel. 🙂 I also found that the underside of my tortillas got crispy, but the tops did not. I attribute this to the spraying on top, so I am going to leave that out next time I make these. They were great! Coming from a Texan who has high standards on Tex-Mex and Mexican food-way to go, Mel! Will definitely be making these again! Thank you for the recipe. I’ve tried a handful of your recipes and have liked many of them! 🙂

  15. Jenny says:

    Hi Mel,
    I usually make chicken enchiladas with corn tortillas, and they don’t stay together….I was wondering if these unroll when you’re trying to eat them. This is baked at a slightly higher temperature than I usually bake my enchiladas, so maybe they just crisp up?

    • Mel says:

      Jenny – it helps to heat up the corn tortillas a bit before rolling. I’ve had some brands of corn tortillas stay together better than other ones. Sadly I can’t remember which ones are the best! But heating them slightly definitely helps.

  16. Kristin says:

    What a great recipe, Mel! I made this for my family last night and we all devoured them. So quick, easy, and delicious. Thanks so much!

  17. Georgia says:

    If you were to make these vegetarian, what would you use in place of the chicken? Thank you so much! Love your website!

  18. […] made corn tortillas today, from scratch. What a treat, really. I hadn’t made taquitos in a while, and they sounded good. The problem was, mine always explode in the oven. My tortillas […]

  19. Joan says:

    Tried these tonight … So delicious! Restaurant quality. Yum! Served them with black beans, shredded lettuce, avocado, tomato, sour cream, salsa. Something for everyone. Soooo good! Thank you, Mel.

  20. Deb says:

    Made these for dinner tonight and I’m SO glad I did. I had 12 tortillas in the fridge, wasn’t sure what to do with them and from now on, I will make this with them. Great flavor, love how crunchy they get and fun to eat. A real winner.

  21. […] Taquitos – didn’t make them last week because I didn’t have any chicken in the freezer as […]

  22. […] WEDNESDAY:  Taquitos – made these before and they are delicious and super easy to make! […]

  23. sher says:

    so, so good! i didn’t have green salsa, so i used regular mild. i threw in 1/4 low fat sour cream. i also had medium sized tortillas, so they were more like crunchy burritos. one kid loved, the picky-picky one, not so much. but two out of three is a keeper around here. thanks so much for the awesome recipe!

  24. Angela says:

    The first time I made these, I was a little incompetent at the rolling, so they tasted good but looked like they were for family only. 🙂 So this time I tried them quesadilla-ish (just spread it on 7-8 corn tortillas to almost the edge, topped with another tortilla, quartered them, then went on with your recipe to the end. WOW! They were awesome and didn’t get so oozy that they fell out the sides. They are delicious! Thanks for the recipe.

  25. Rachel says:

    So delicious, I can’t even begin to tell everyone! You have to add these to your recipes, you won’t be sorry. So yummy.

  26. […] So I have been wanting to make this dish since my friend and neighbor, Julie, turned me onto this great blog. She is an amazing cook and said her kids (4 of them) die over this meal…so tonight was the night to make Baked Chicken Taquitos. […]

  27. Mel says:

    Erin – I’ve never frozen them but I believe someone commented above in the comments that they had and it worked out fine.

  28. Erin says:

    Mel, these are great! I’m making them again tonight. (Although this time I will not roll them until I’m ready to bake. Last time the tortillas split in the fridge. Whoops! They were still really good.) Have you had any luck freezing them? Thanks for another great recipe!

  29. Dena says:

    Forgot to add that I misread the ingredients and used flour tortillas and they were still awesome. I still warmed them in the microwave, but they were super easy to roll up.

  30. Dena says:

    Made these the other day. Love that they were baked and not fried. My husband could not stop raving about them! I didn’t tell him there was green salsa in them – haha! Love, love, love this recipe and can’t wait to try it again!

  31. Lorrie says:

    Okay so no green salsa in the house would normal red be okay?

  32. […] Baked Chicken Taquitos or leftovers, depending on what’s in the fridge. Like this:LikeBe the first to like this […]

  33. tonya says:

    Guess who? :o) So I had never, ever used cilantro until your Salsa Verde Tostadas which were incredible!!!! When I first made those I grunted through every bite like I had never had good food in my life! The cilantro was very evident & very wonderful! Much like that recipe, this one had me grunting. Cilantro rocks. My husband & I LOVED these Taquitos!!! This will be a regular around here!

  34. […] Recipe source: adapted from Mel’s Kitchen Cafe […]

  35. Nicole says:

    Hi Melanie,

    I know I’ve commented on these before (and by the way, I think I ended up making them the day of for the co-op dinner I talked about in my first comment, don’t remember since it was so long ago now), but I make them all the time and love them and thought I would share that we have recently made them with flour tortillas and they turned out great too. It worked better for my 2 year old since it’s a bit harder to bite a corn tortilla. We love them both ways.

  36. Amy M says:

    Had these in the freezer but didn’t want to turn my oven on in this heat. They re-heated really well in the microwave. I did make with flour tortilla so it was like eating a creamy chicken burrito but I really enjoyed it.

  37. Julia says:

    Just made these tonight! Delicious! The little rascals cracked in the oven- I’ll have to try a different brand of corn tortillas next time. Thank you for all your wonderful recipes!

  38. Jennifer says:

    wonderful recipe! we had these last night and my 3 year old especially loved them. He said it was fun food! He likes to dip things, so we had cheese dip, guacamole, sour cream, and refried beans as dipping sauces. He was in heaven! This will be a great addition to my menu! THANKS!

  39. Andrea says:

    These were great being a native Texan I cooked my chicken breast in a crockpot with a can of Rotel ( which I know you can’t get everywhere but if you can try it). My girls loved them and baking them worked great. I like the healthier aspect of not frying. I do not know how I can across your website but I look forward to trying more recipes!

  40. Emily says:

    You say you cook a bunch of chicken in the crockpot, shred and freeze for later. How long do you cook, on what setting, boneless or bone-in chicken and how much chicken broth? I use shredded chicken all the time. Making a large batch and freezing will make dinner go so much quicker.

    • Mel says:

      Emily – I usually cook about 6 frozen boneless skinless chicken breasts at a time. I lay them in the crockpot, pour about 1/2 cup chicken broth on top and cook on high for about 4-5 hours. Let me know if you have any other questions.

  41. Shelly says:

    Thanks so much!! That takes all the guess work out of my menu planning…just the way I like it 🙂

  42. Shelly says:

    BTW–what sides did you serve with it?

  43. Shelly says:

    Yummmm! These look good. They are going on my menu for this week!

  44. LadyJayPee says:

    Recipe #2 of yours in less than a week. 🙂 We had these tonight and they were very good. Thank you!

  45. Kim says:

    I had to let you know that these were a huge hit!! My husband can’t wait to eat the left overs for lunch. I can’t wait to make these again for my family. It was also really nice to be able to do most of the prep work while my kiddos were taking a nap. Thanks again.

  46. Kim says:

    So I have been making a lot of meatless meals lately partially because it saves time and the other half because I don’t like to handle raw meat very much. My husband was polite but I could tell that I wasn’t winning him over or going to be turning him vegetarian anytime soon. So I told him to pick out a recipe from your site and this is what he picked. We are making these tonight and I am excited to feed him something that I know he is going to love. I also love being able to cook the chicken in the crockpot making it easy on me and my raw meat aversion. These look wonderful! Thank you for time after time giving me great meals to feed my family.

    • Mel says:

      Kim – I hope you and your husband like these baked taquitos. They are definitely a family favorite. Let me know you you end up liking them (either way!).

  47. Carlie says:

    Just made this tonight and they were YUMMY! My son even ate them! Which is amazing because he will hardly ever eat anything “new”. I did leave out the cilantro and green onions b/c my hubby doesn’t care for those and I used cheddar cheese b/c my monterey jack cheese was frozen solid. It was very filling…I barely ate 3….I should of stopped at 2. Anyways we decided it was keeper, thanks for sharing this recipe!

  48. Melanie says:

    Carlie – thanks for the comment to let me know these worked out. Seriously, isn’t it the best when your kids eat something you wouldn’t expect them to eat? I love that!

  49. The Three Amigos says:

    Oh my. These WERE SO GOOD. The filling is amazing. I usually totally dislike cilatro (my husband thinks I’m crazy), but wow, I’m a believer now. I would eat this filling without the tortillas!

  50. Melanie says:

    The Three Amigos – I love to see your comments pop up since you are so good to check in and let me know when you’ve made something. I’m really glad you like these, even with the cilantro! Thanks for letting me know.

  51. Melanie says:

    Hi Lindsay – I am really glad you like these taquitos. As for the chicken, I usually put between 4-6 frozen chicken breasts in my crockpot and pour in about 1/2 to 3/4 cup chicken broth. I cook them on low for about 6-7 hours. Hope that helps!

  52. Anonymous says:

    I don’t know if you’ll even get this since this is an older post, but I have to say that I LOVE this recipe! I have made it a lot! I was just wondering if you could tell me about how much chicken and how much chicken stock you put in your crock pot when preparing shredded chicken. I have so many recipes that call for cooked shredded chicken and preparing the chicken is my least favorite part. Your crock pot idea is such a great idea!!! I’m not great with the crock pot so if you could let me know the chicken to liquid ratio I would greatly appreciate it. Thanks for all of your WONDERFUL recipes!!!


  53. Melanie says:

    Hi Jodie – thanks for the welcome. I’m glad to know there are some “instant” friends in this area! We are slowly getting used to it out here but love it so far (we used to live in the Rapids area in central WI before leaving the state for a few years and now returning).

  54. Jodie says:

    I just found your blog. I just saved many recipes to try, including these 🙂 They all look so good! Oh, and I live about 25 miles south of Green Bay. Welcome to the area (although I see this recipe was posted a while ago)

  55. grace says:

    best wishes and good luck in your move, melanie!
    sadly, the only taquitos i’ve ever had came from the freezer section and they were nasty. these are much more appealing, and assuredly more easy on the hip area. 🙂

  56. Dave and Catherine says:

    Good luck with the move! We’re in Indiana, & the move from Utah to the Midwest was definitely an adjustment, but we love it! I know you will too! (Although you may have to adjust baking times to account for humidity; I’m still trying to re-figure out my cookie recipe!)

  57. Bunny says:

    These look so good, I ‘m for anything that the kids and hubby will love!!

  58. mvlegacy says:

    These look really good…I’m looking forward to trying them!

  59. Melanie says:

    Thanks, Liz! What a nice comment. Thanks for checking in to let me know these taquitos worked out for you!

  60. Melanie says:

    Hi Abbi – thanks for checking in to let me know you’ve made some of the recipes from this site. I’m glad you liked the taquitos – they were such a hit with my family so I’m glad others are enjoying them also!

  61. Melanie says:

    Anonymous – thanks for your comment! It’s fun to have a semi-connection with Green Bay since your in-laws live there. It is a beautiful area and we are excited to move there (and I’ve heard great things about Bay Beach). I’m also glad your son liked the taquitos – I feel satisfaction when I know picky eaters (like the ones in my house) are eating food there moms have slaved over!

  62. Melanie says:

    Liz – thanks for letting me know about this! I’m definitely going to freeze some for quick lunches/dinners. Thanks for being the guinea pig and trying it. 🙂

  63. Melanie says:

    Becky – great idea on healthifying the recipe a bit. Thanks for the tip!

  64. camille says:

    I’m excited to try these, but I’m SUPER excited about the shredded chicken tip. I am going to get some in the crock pot tomorrow!

  65. Shelley in SC says:

    Ooh, these look so good, and I’m so glad they use corn tortillas!! We have to be wheat-free here, so I’m always glad to find a wheat-free mexican recipe!! Thanks!

  66. jen says:

    hub and i concocted something like these not too long ago, when it was still cool, not hot! they are one of his favorite things to eat too 🙂

    good luck with moving and all that goes along in the process, keep us updated!

  67. My Sister's Kitchen says:

    Good luck with your move. Kind of exciting.

  68. Deborah says:

    Good luck with the move – I’m sad we never got the chance to meet! These look sooo good, and I’m sure that they are since none of your recipes have ever failed me!

  69. Leslie says:

    Happy Househunting. How fun(and stressful)!
    Yummy dinner

  70. Melanie says:

    Shelley – let me know if you try the sour cream addition. It definitely would make the filling more creamy. Thanks for letting me know you liked these!

  71. Jenn says:

    Wisconsin is where I hang my hat right now. Anywhere in the south, central part of the state?

  72. Allison says:

    I made these tonight and they were amazing! DH inhaled them and requests that I make them weekly. 🙂 Do you think they could be frozen after assembly, then baked from frozen? They already go together so quickly, but would be awesome as a I-don’t-know-what’s-for-dinner freezer meal. Thank you!

  73. Wehunthouse says:

    Wisconson is great, I am just about 20 minutes away on the IL/WI border. So many fun things to do in the area. Good luck with the house hunt!

  74. Heidi says:

    Good luck on your move 🙂

  75. Frieda says:

    Wow…moving from Utah?! Aw, shucks! Your tacquitos look fabulous! I freeze mine and they reheat really well…great to have on hand for a quick snack/dinner!

  76. Sara says:

    My hubby loves taquitos! I can’t wait to make these for him. Good luck with the move!!

  77. Melanie says:

    Kyra – thanks for letting me know you tried these! I’m very glad you liked them. They are definitely a family favorite now at my house. Thanks for your comment, it made my day!

  78. Chic Mama says:

    Looks so yummy! I can’t visit your blog while I’m pregnant!

    I just wanted to let you know that I have given you a Lovely Blog Award! You can check out the details and get the graphic here:


    Mama Kenz Studio

  79. Kara@ Creations by Kara says:

    Oh man, that is a huge leap! That sounds stressful, I hope everything just falls into place for you. 🙂

  80. Shanna says:

    Last July we moved from Utah (born and raised 30+ years there) to Texas. What a fun adventure for you all! Good luck with everything!

  81. Elyse says:

    Good luck with your move!! Don’t worry about posting; we’ll be here waiting whenever you manage to steal a free moment. And these chicken tacos?! They look AMAZING. Definitely a great dinner idea.

  82. Melanie says:

    Liz – since several have commented that shredded beef are excellent in these, I’ll have to give it a try for sure. Let me know if freezing them works out ok.

  83. brandy says:

    Hi Melanie..

    I just wanted to thank you for the tip about cooking chicken and freezing it. I think I have about 16 cups of shredded chicken ready to go in the freezer. What a brilliant idea!

  84. Melanie says:

    Lisa – if you check back here, you’ll have to let me know what general area of WI you live in. Several commenters have mentioned they live in WI – it’s fun to know that I’ll be out here amongst friends of sorts. I’ll be living near the Green Bay area.

  85. wineloverscookingdiary says:

    I just updated my blog with these and I wanted to say thank you for another awesome recipe! What would I do without your blog? 🙂 These are a great easy dinner!

  86. Molly says:

    Good luck on your move! I’m just a state away in MN 🙂

  87. Jessica Feely Photography says:

    That sounds SOOO good! I need to try that! 🙂 Good luck with moving, I am sure you will be very busy 🙂

  88. Chic Mama says:

    You are very welcome for your award! And tomorrow really is my due date for this babe- now if it would only cooperate with that! Haha! We’ll see!

  89. Melanie says:

    Allison – Frieda left a comment above saying she freezes the taquitos and pulls them out to bake and that it works great. I am definitely going to try that. Thanks for letting me know you liked these!

  90. The Mendoza Family says:

    DANG good!! I dipped my tortillas in warm oil (we prefer a little more fat), and they were FANtastic!!! So delish! We even shared with friends and they walked away with your recipe! Thanks Mel!!

  91. Shelley says:

    I made these last night at the request of my husband and we loved them. I think next time I might add 1/2 cup sour cream to the mixture. I would like them a little more moist. Thanks for the chicken tip. It was one of those light bulb moments, “Why did I never think of that?”.

  92. Melanie says:

    Anonymous – what a fantastic idea to change up the meat in the taquitos and use the italian beef. That is a must-try for me next time! I’m really glad you liked these – thanks for letting me know.

  93. biz319 says:

    Wow, that’s a big jump from Utah to Wisconsin – welcome to the good ole midwest!

    I love taquitos – never tried to make my own though – these are on the list to make.

    Happy House Hunting!

  94. teresa says:

    Good luck to you on the move! How exciting! These look fantastic! I will be trying these very soon!

  95. Kyra says:

    Made them last night! so delish! I love your blog, you post the best recipes!

  96. Katy ~ says:

    Terrific recipe! I like a recipe I can prepare in advance and having waiting for me until I’m ready. Looks very tasty indeed and will be giving this a GO!

    Thank you for stopping by my blog and leaving your nice comment. I appreciate it and hope you come by again to visit.

  97. Melanie says:

    April – so glad you liked these! I’m all for quick dinners so I’m glad you love that quality in a meal, too!

  98. bjhegland says:

    I nixed the cream cheese and used some low-fat ricotta instead, and they turned out wonderfully. Thanks for rocking at life! 🙂

  99. Abby says:

    Have a safe trip!

    These look great, and I’m bookmarking them right now.

  100. Lisa says:

    I just moved from Idaho to Wisconsin a couple of weeks ago, definitely the right time of year to move here:0) Good Luck!

  101. Melanie says:

    Becky – you are so cute and skinny you can use ALL that extra fat from the dip in the oil! Thanks for letting me know you liked these.

  102. Laura says:

    I saw this recipe too and am waiting to try it. Sad to here you are moving from Utah. Luckily, we can still blog and keep in touch!

  103. Anonymous says:

    So, the frozen taquitos reheated just great. We had them on Friday for lunch. I let them sit out on the cookie sheet while the oven preheated (to take some of the chill off of them) then I sprayed them with Pam. I am excited to have a new and easy meal for our summer lunches. -Liz K.

  104. Anonymous says:

    These were so yummy! I made them tonight, and my family loved them!
    I’ve tried several of your recipes, and have yet to make one that we don’t like!


  105. Leigh Anne says:


    I grew up in Wisconsin – where will you be living? Get ready for hot and humid!

  106. Anonymous says:

    These were so yummy. I loved dipping them in the green salsa and the sour cream.
    I also made some with your slow cooker Italian beef that I had left over from the night before, (I didn’t know if the kids would eat the chicken ones) both were delicious!

  107. Anonymous says:

    I have made these twice now- once with chicken and once with shredded beef. They turned out great with both meat options. I have to say that I think I liked the beef a little bit better than the chicken. I am going to try freezing them for a quick lunch another day. -Liz K.

  108. Anonymous says:

    Delurking to let you know that I LOVED this recipe. So delicious and easy to make. My extremely fickle son who rarely tries new foods gobbled them up. I think this recipe will be on our weekly menu.

    I also wanted to mention that my husband was born and raised in Green Bay and my in-laws still live there. It’s a wonderful place to raise a family. We always love going back to visit. There is so much to do with your children (definitely visit Bay Beach when you are there, it’s great fun!). Enjoy house hunting and your life in Wisconsin!

  109. Rebecca says:

    Wisconsin welcomes you!! We love it here, as I am sure you will too.

  110. Abbi Andersen says:

    I’ve been following your blog for some time now and I have tried many of your recipes. All that I have tried have turned out wonderfully. I made this one last night and they were a hit! I will for sure make this often and keep it on my “make for company” list. Thanks and good luck with the big move!

  111. Nicole says:

    Hi Melanie – quick question (I’ve made these before and love them BTW); I want to make these up ahead on a Friday to serve on Sunday or Monday (I’m part of a dinner co-op where we each make a big meal and share it w/ 2 other families). Do you think I should/could make them and freeze them or prepare them and freeze without cooking? Thanks so much for sharing!

  112. Melanie says:

    Hey Nicole – sorry it’s taken me a few days to get back to you. I hope it isn’t too late. First, I think a dinner co-op sounds so great. I wish there was one around here – maybe I’ll pick your brain on yours so I can start one.

    Second, if you haven’t already, my advice would be to prepare them without cooking them first. You may have to use toothpicks to help them keep their form, but my guess is after freezing (based on some comments on this post), they will bake up just fine after a few additional minutes.

    Let me know what you end up doing.

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