These crispy, cheesy taquitos are quick and easy to make and are a fun appetizer; they could even easily be the main served along with rice and salsa. Taquitos are traditionally fried and will give you the crispiest outcome, but if you just really don’t want to bust out the big bottle of oil, you can bake these at 450° for around 15 minutes. Brush them with a little oil beforehand to help crisp them up.
Ingredients
Taquitos
- 1(16-oz.) can refried beans
- 1/2 c.shredded pepper Jack (about 2 oz.)
- 2 tsp.chili powder
- 1 tsp.ground cumin
- 12small corn or flour tortillas
- 1 c.shredded cheddar (about 4 oz.)
- Neutral oil, for frying
Green Chile Sour Cream Sauce
- 1(4-oz.) can green chiles, drained
- 1/2 c.sour cream
- 1/4 c.chopped fresh cilantro
- 1clove garlic, minced
- 1 Tbsp.fresh lime juice
- Kosher salt
- Freshly ground black pepper
Directions
Taquitos
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- Step 1In a large bowl, combine beans, pepper Jack, chili powder, and cumin.
- Step 2Place tortillas on a heatproof plate and cover with a damp paper towel. Microwave until warm, about 15 seconds.
- Step 3Place about 2 tablespoons bean mixture in center of tortilla. Top with cheddar and tightly roll up.
- Step 4Into a large, high-sided skillet, pour oil to a depth of about 1/2″. Heat over medium heat until oil is shimmering (an instant-read thermometer should register about 350°).
- Step 5Working in batches, fry rolled tortillas seam side down until golden, 2 to 3 minutes (flour tortillas may take 4 to 5 minutes). Flip and fry second side until golden, 1 to 2 minutes more. Using tongs, transfer to a paper towel-lined plate. Repeat with remaining tortillas, adjusting heat as needed.
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Green Chile Sour Cream Sauce
- Step 1In a medium bowl, combine green chiles, sour cream, cilantro, garlic, and lime juice; season with salt and pepper.
- Step 2Serve taquitos warm with dipping sauce alongside.
- Step 3Make ahead: Sour cream sauce can be made 1 day ahead. Store in an airtight container and refrigerate.
