Preparation Steps

• Preheat oven to 400°F (200°C).
• In a medium bowl, combine the thawed and squeezed spinach, Monterey Jack cheese, cheddar cheese, minced garlic, cumin, salt, and pepper. Mix well until evenly combined.
• Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by warming them briefly in a dry skillet.
• Lay out a tortilla. Spoon about 2 tablespoons of the spinach and cheese mixture onto the center of the tortilla. Roll up the tortilla tightly to form a taquito.
• Repeat with the remaining tortillas and filling.
• Brush the taquitos lightly with olive oil. Place them seam-side down on a baking sheet.
• Bake for 15-20 minutes, or until the taquitos are golden brown and crispy, flipping halfway through.
• Serve hot with your favorite dipping sauces like salsa, sour cream, or guacamole.