Ingredients
1 (16-oz.) can refried beans
1/2 c. shredded pepper Jack (about 2 oz.)
2 tsp. chili powder
1 tsp. ground cumin
12 small corn or flour tortillas
1 c. shredded cheddar (about 4 oz.)
Neutral oil, for frying
1 (4-oz.) can green chiles, drained
1/2 c. sour cream
1/4 c. chopped fresh cilantro
1 clove garlic, minced
1 tbsp. fresh lime juice
Kosher salt
Freshly ground black pepper
Preparation
Step 1In a large bowl, combine beans, pepper Jack, chili powder, and cumin. Step 2Place tortillas on a heatproof plate and cover with a damp paper towel. Microwave until warm, about 15 seconds. Step 3Place about 2 tablespoons bean mixture in center of tortilla. Top with cheddar and tightly roll up.Step 4Into a large, high-sided skillet, pour oil to a depth of about 1/2". Heat over medium heat until oil is shimmering (an instant-read thermometer should register about 350°). Step 5Working in batches, fry rolled tortillas seam side down until golden, 2 to 3 minutes (flour tortillas may take 4 to 5 minutes). Flip and fry second side until golden, 1 to 2 minutes more. Using tongs, transfer to a paper towel-lined plate. Repeat with remaining tortillas, adjusting heat as needed.
Step 1In a medium bowl, combine green chiles, sour cream, cilantro, garlic, and lime juice; season with salt and pepper. Step 2Serve taquitos warm with dipping sauce alongside.Step 3Make ahead: Sour cream sauce can be made 1 day ahead. Store in an airtight container and refrigerate.
Have you made these yet? Let us know how it went in the comments below!
