Yield: 24 portions
Portion Size: 2 taquitos with toppings

Chorizo sausage, cooked, crumbled 3 cups
Rosarita® Thick N' Chunky Salsa, divided44300 10689 6 cups
Queso quesadilla, shredded 6 cups
Tortilla, corn, 6-inch 48 ea
Wesson® Canola Fry Oil27000 72635 
Romaine lettuce, shredded 6 cups
Yellow onion, 1/4-inch diced 1-1/2 cups
Cilantro-Lime Sour Cream
Sour cream, reduced fat 3 cups
Lime juice, fresh 2 tbsp
Cilantro, minced 2 tbsp


  1. To make TAQUITOS: In a bowl, combine chorizo, 3 cups salsa and queso quesadilla. Mix well. Spoon 1/4 cup mixture onto each tortilla and roll tightly. Freeze overnight.
  2. Preheat a fryer to 350°F. Fry taquitos until browned and cheese begins to bubble, about 2 minutes.
  3. To make CILANTRO-LIME SOUR CREAM: In a bowl, combine sour cream, lime juice and cilantro. Hold chilled for service.
  4. To make ONE PORTION, place 2 taquitos on a plate and top with: 1/4 cup lettuce, 1 tablespoon onion, 1/4 cup Rosarita® Thick N' Chunky Salsa and 2 tablespoons Cilantro-Lime Sour Cream.
  5. CHEF'S NOTE: For a healthier version of this recipe, bake taquitos at 400°F for 8 minutes. Do not freeze taquitos prior to baking.
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