CHORIZO TAQUITOS

CHORIZO TAQUITOS
CHORIZO TAQUITOS

Yield Portion Size

24 portions (2 taquitos with toppings)
3 cups
Chorizo sausage, cooked, crumbled
6 cups
6 cups
Queso quesadilla, shredded
48 ea
Tortilla, corn, 6-inch
Wesson® Canola Fry Oil
6 cups
Romaine lettuce, shredded
1-1/2 cups
Yellow onion, 1/4-inch diced
3 cups
Sour cream, reduced fat
2 tbsp
Lime juice, fresh
2 tbsp
Cilantro, minced
View Nutrition Information

Directions

  1. Step 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. Step 2

    Preheat a fryer to 350°F. Fry taquitos until browned and cheese begins to bubble, about 2 minutes.

  3. Step 3

    To make CILANTRO-LIME SOUR CREAM: In a bowl, combine sour cream, lime juice and cilantro. Hold chilled for service.

  4. Step 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. Step 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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