Jalapeno and Cheese Taquitos

jalapeno-cheese-taquitos

Cinco de Mayo is fast approaching which is a great reason to make Mexican food.

But since Mexican food tastes so good, any day is a great reason to make it in my book.

Crispy corn tortilla anythings are my fave foods. I can pass on desserts or French fries, but put corn tortilla chips in front of me and I have no will power at all.

I like to keep a package of corn tortillas in the fridge for making a quick meal or snack. They last quite a while in the fridge too.

So here’s one of those recipes I made when I was craving something crispy and corn tortilla-related.

Although I love the crispy goodness of these taquitos, it’s also a great excuse to eat guacamole and pico de gallo.

These delish taquitos are filled with melted cheese and a taste of jalapenos. They make a wonderful appetizer and are really good when topped with homemade guacamole or pico.

The only downside is that you’ll need to make extra when serving them to guests because they will go quick.  Which is a good thing.

Have a nice rest of the weekend and thank you so much for stopping by.

Let’s check out the ingredients.

Cheesy-Jalapeno-Taquitos

Corn tortillas, jalapeno chili peppers, cheddar cheese sticks, and canola oil.

Here’s how to make it.

1-slice-jalapenos

Remove and discard the stem and seeds from the jalapeno…

2-slice-jalapenos

…and slice the jalapeno into thin strips.  Set aside.

3-cut-cheese-sticks-in-half

Cut each stick of cheese in half and set aside.

Lay a tortilla on a microwave-safe plate and heat it for about 30 seconds, just enough for it to become soft.

7-cheese-in-tortilla

Lay a piece of cheese horizontally on the tortilla about a 1/4 of the way from the edge of the tortilla that is closest to you.

8-jalapeno-and-cheese

Add a strip of jalapeno on each side of the cheese.

9-rolled-tortilla

Fold the left and right sides of the tortilla in toward the cheese and jalapenos.

10-rolled-tortilla

As tightly as possible…

11-rolled-tortillas

…roll the tortilla to form a taquito.

4-add-canola-oil-to-pan

Heat a medium size skillet on medium heat and add the canola oil.

12-cooking-taquitos

Let the oil heat for a couple minutes and then add the taquitos to the pan with the fold side down.

13-cooking-taquitos

When the bottom sides of the taquitos turn a golden color, turn them over to another side.  Continue to turn them over until all sides are a golden color.

14-jalapeno-popper-taquitos

Transfer the taquitos to a plate with a paper towel to drain off any excess oil.

100-jalapeno-cheese-taquitos

Serve while hot with guacamole or pico de gallo,

6-jalapeno-cheese-taquitos

and…

7-jalapeno-cheese-taquitos

…enjoy.

1-jalapeno-cheese-taquitos

More crispy corn tortilla recipes:
Mini shrimp tostadas
Valentine tostadas
Chicken and lime taquitos
Easy crispy shell tacos
Chili bacon nachos
Brie and olive tapenade nachos
Spaghetti squash nachos

Jalapeno and cheese taquitos

Crispy taquitos filled with melted cheese and jalapeno peppers

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

12 corn tortillas
6 cheddar and mozzarella blend cheese sticks (snack size about .75 ounce sticks)
2 jalapeno peppers, seeded and thinly sliced lengthwise (about 12 slices per jalapeno)
½ cup canola oil (amount may vary depending on the size of the pan)

Directions:

Cut each cheese stick in half widthwise and set aside for a moment. Lay a tortilla on a microwave-safe plate and heat it for about 30 seconds, just enough for it to become soft. Lay a piece of cheese horizontally on the tortilla about a 1/4 of the way from the edge of the tortilla that is closest to you. Add a strip of jalapeno on each side of the cheese. Fold the left and right sides of the tortilla in toward the cheese and jalapenos. As tightly as possible, roll the tortilla to form a taquito.

Heat a medium size skillet on medium heat and add the canola oil. Let the oil heat for a couple minutes and then add the taquitos to the pan with the fold side down. When the bottom sides of the taquitos turn a golden color, turn them over to another side. Continue to turn them over until all sides are a golden color. Transfer the taquitos to a plate with a paper towel to drain of any excess oil. Serve while hot with guacamole or pico de gallo.

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