CHORIZO TAQUITOS
Yield Portion Size
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
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 228 mg | 23% |
Carbohydrate | 29 g | 10% |
Cholesterol | 46 mg | 15% |
Total Fat | 21 g | 33% |
Iron | 1 mg | 6% |
Potassium | 240 mg | 0% |
Calories | 365 kcal | 18% |
Sodium | 954 mg | 40% |
Protein | 15 g | 30% |
Polyunsaturated Fat | 1 g | 7% |
Saturated Fat | 8 g | 42% |
Sugars | 4 g | 0% |
Dietary Fiber | 4 g | 17% |
Vitamin C | 5 mg | 9% |
Vitamin A | 1546 iu | 31% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
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.
-
Step 2
Preheat a fryer to 350°F. Fry taquitos until browned and cheese begins to bubble, about 2 minutes.
-
Step 3
To make CILANTRO-LIME SOUR CREAM: In a bowl, combine sour cream, lime juice and cilantro. Hold chilled for service.
-
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.
-
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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