Corn and Pumpkin Taquitos

_INGREDIENTS:

• 12 mini corn tortillas
• 1 cup pumpkin, diced (approx. 130g)
• 1 cup cooked corn kernels (approx. 2 corn cobs)
• 1 small brown onion, finely diced
• 50g jalapenos, diced
• 150g cream cheese, room temperature
• 80g sour cream
• 70g grated cheese (e.g., tasty cheese)
• ¼ tsp cumin
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ½ tsp paprika
• Juice of ½ lime
• Salt and pepper to taste
• Oil for cooking
• Additional toppings: 40g feta cheese, fresh coriander, lime wedges

_{INSTRUCTIONS:}

Prepare the Corn and Pumpkin Filling:

1. Fill a pot with salted water. Remove the husk from the corn and boil for 5–6 minutes until tender. Let cool, then cut the kernels off the cob with a sharp knife.
2. Heat oil in a frying pan over medium heat and sauté the pumpkin until soft, about 5–6 minutes. Set aside to cool.
3. In a large bowl, combine cream cheese, sour cream, grated cheese, diced onion, jalapenos, spices, lime juice, cooked pumpkin, and corn. Mix well and season with salt and pepper.

Assemble the Taquitos:

4. Microwave the tortillas for 10–15 seconds to soften them and prevent splitting when you roll them.
5. Place 2 tablespoons of the filling along one edge of each tortilla, roll tightly, and secure with a toothpick.
6. Lightly brush or spray the taquitos with oil.‍
7. In Air Fryer: Preheat to 200°C and cook for 12–14 minutes until crispy and golden. In Oven: Bake on a lined baking tray at 180°C for 20–25 minutes, turning halfway through, until crispy.

Prepare the Sauces:

8. Blend avocado, sour cream, garlic, lime juice and cumin until smooth. Add a splash of water if too thick. Season with salt and pepper.
9. In another small bowl, mix chipotle sauce and mayonnaise.

To Serve: Arrange taquitos on a platter. Drizzle with chipotle mayo and top with crumbled feta and coriander (if using). Serve with lime wedges and avocado crema on the side for dipping.