2 cups refried beans
1 jalapeno, finely chopped
2 Tablespoons bacon fat or butter
12 corn tortillas**
1/2 – 1/3 cup chicken broth
1 cup cheese, shredded
Guacamole, queso, or salsa for dipping
In a medium skillet, sauté jalapenos in bacon fat until soft, about 1-2
minutes. Add beans and stir until warm. Set aside.
In a small skillet, heat a couple of tablespoons of broth. Dip one
tortilla into broth for about 5 seconds. Flip and wait another 5-10 seconds
until tortilla is soft and pliable.
Transfer to baking sheet. Add 1 spoonful (about 2 Tablespoons) of beans
and a sprinkling of cheese to one edge of the tortilla. Gently roll, placing
seam side down on the cookie sheet. Repeat process for remaining tortillas,
adding small amounts of broth to the pan as needed to soften tortillas.
In a 400* oven, bake taquitos for 10-15 minutes until golden brown and
crispy.
Note: These taquitos freeze
well! Simply SKIP BAKING and place entire cookie sheet in freezer. Allow
taquitos to freeze completely, about 2-3 hours. Once frozen, remove and store
in a container. To heat, place desired amount of taquitos on baking sheet and
cook at 400* for 20-25 minutes until golden brown.
No comments:
Post a Comment