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.