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Samosa Taquitos with Apricot Chutney Sauce

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By Pillsbury Kitchens
Updated May 26, 2022
Bake-Off® Contest 43, 2008
Scott Hatfield
Grove City, Pennsylvania
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Traditional Indian flavors star in a wrapped-up version of the classic appetizer.

Samosa Taquitos with Apricot Chutney Sauce

  • Prep Time 25 min
  • Total 40 min
  • Ingredients 16
  • Servings 12
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Ingredients

Taquitos

  • 3 tablespoons canola oil
  • 1/3 cup finely chopped onion
  • 1/2 bag (30-oz size) frozen country-style shredded hash brown potatoes (4 1/2 cups)
  • 1 box (9 oz) frozen chopped spinach
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground ginger
  • 1 tablespoon lemon juice
  • 12 tortillas from 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)

Sauce

  • 1 jar (12 oz) apricot preserves
  • 1 tablespoon cider vinegar
  • 1/4 to 1/2 teaspoon ground ginger
  • 3/4 teaspoon garam masala
  • 1/8 teaspoon ground red pepper (cayenne)

Instructions

  • Step 
    1
    Heat oven to 400°F. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add onion and potatoes; cook about 10 minutes, stirring occasionally, until potatoes are thoroughly cooked and slightly browned.
  • Step 
    2
    Meanwhile, cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze with paper towels to drain. Pull spinach apart into smaller pieces. Measure 4 teaspoons of the chiles; reserve remaining chiles for sauce.
  • Step 
    3
    Stir spinach, 4 teaspoons chiles, the salt, coriander, 1 teaspoon garam masala and 1/2 teaspoon ginger into potato mixture. Cook over medium heat 2 to 3 minutes, stirring frequently, until mixed and thoroughly heated. Remove from heat; gently stir in lemon juice.
  • Step 
    4
    Place about 1/4 cup potato filling on each tortilla, 1/2 inch from one side. Starting at side with filling, tightly roll up each tortilla around filling; place seam side down on ungreased cookie sheet. Brush taquitos with remaining 1 tablespoon oil.
  • Step 
    5
    Bake 8 to 11 minutes or until crispy and golden brown.
  • Step 
    6
    Meanwhile, in medium bowl, stir sauce ingredients with remaining chopped green chilies, until well mixed. Serve warm taquitos with sauce for dipping.

Nutrition

270 Calories
6g Total Fat
4g Protein
50g Total Carbohydrate
16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
4%
Trans Fat
1g
Cholesterol
0mg
0%
Sodium
580mg
24%
Potassium
350mg
10%
Total Carbohydrate
50g
17%
Dietary Fiber
3g
13%
Sugars
16g
Protein
4g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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