Ingredients:
1/2 cup vegetable oil
12 corn tortillas
1 cup cooked chicken or beef, shredded
1 (16 oz.) can refried beans
1 cup Cheddar cheese, grated
1/4 cup onion, chopped
picante sauce
wooden picks
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Directions: In a skillet heat oil. Dip each tortilla in hot oil until softened. For each taquito, spoon 1 tablespoon of meat across center of tortilla, top with 1 tablespoon salsa, 1 tablespoon refried beans, 1 tablespoon cheese and 1 tablespoon onion. Roll tortilla tightly around filling, securing with a wooden pick and place on lightly greased cookie sheet. Brush tortillas with vegetable oil and bake in 425°F oven for 10 minutes. Serve hot with remaining salsa.
Notes:
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