| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 teaspoon olive oil
- 2 links chorizo sausage, casings removed
- 1 small red pepper, stemmed, seeded and chopped
- 1 small green pepper, stemmed, seeded and chopped
- 1 small onion, chopped small
- 1 carrot, chopped
- 2 cloves garlic
- 2 cups canola oil, for frying
- 2 flour tortillas
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons apple juice
- 1 tablespoon yellow mustard
- 1 1/2 cups grated Cheddar cheese
Instructions
- To make the taquito: In a large skillet, heat the olive oil over medium-high heat. Add the chorizo to the pan and break it up with a spoon. Cook the sausage until its browned on all sides. Remove the sausage from the pan and spoon out some of the oil leaving a bit in the pan. Add the peppers, onion, carrot, and garlic to the pan. Cook until the carrots are tender, about 8 minutes. Stir in the cooked chorizo.
- To make the queso: In a sauce pan, combine the apple juice and mustard. Stir well and bring to a simmer over low heat. Stir in the Cheddar cheese. Cook and stir until the cheese is melted. Turn off the heat and cover the cheese sauce to keep it warm.
- Pour the canola oil into a deep heavy skillet with high sides. Heat the oil over medium-high heat until it reaches 375 degrees F.
- Heat the tortillas in the microwave for 30 seconds. Lay the tortillas on a plate and divide the meat mixture between them fold in 2 opposite sides then roll the tortilla tightly.
- Fry the taquitos in the hot oil until golden brown, about 3 to 5 minutes. Drain them on paper towels to remove the excess oil.
- To serve: Spoon some of the warm queso on each plate, slice the taquitos in half and place the 2 halves on each plate. Sprinkle the taquitos with chopped fresh cilantro and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 692 |
| Total Fat | 59 g |
| Saturated Fat | 16 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 22 g |
| Cholesterol | 77 mg |
| Sodium | 927 mg |
Reviews
Very very easy to make, and colorful. I added a couple more carrots and used whole wheat tortillas to make them a bit heathier. Only cooked the vegetables until al dente, then used toothpicks to hold the taquitos together and baked them with just a thin coating of canola oil in the oven until they were golden brown. Didn’t try the sauce, just sprinkled a little colby-jack on & melted in the oven. Served with a side of Greek yogurt for dipping. Quite yummy.
The taquitos were very easy and tasty. But the cheese sauce was terrible. My husband and I read the instructions before and figured it couldn’t possibly come out good. We should have trusted our instincts because immediately upon removing the cheese from the stove, it started to become glommy and harden up. You couldn’t even drizzle, spread or dip it. The cheese was sticky and stringy and very unappetizing. And the cheese mixture didn’t even taste good, even if the texture had turned out fine. I would make the taquitos again, but wouldn’t bother with the cheese sauce. We just wound up dipping them in a salsa instead.
Simple, easy and delicious! It was a big hit with the family, will definitely make it again!