Taquitos with Creamy JalapeÃ±o Sauce

Name: Taquitos with Creamy JalapeÃ±o Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Mexican
Ingredients: 1 liters finely shredded cabbage; 198 grams can pickled jalapeÃ±os and carrots, undrained; 24 6-inchs corn tortillas (6 inch), warmed; 158 milliliters BREAKSTONES or KNUDSEN Sour Cream; 79 milliliters KRAFT Real Mayo Mayonnaise; 30 servings oil, for frying; 79 milliliters finely chopped onions; 710 milliliters refried beans

Taquitos with Creamy JalapeÃ±o Sauce might be just the Mexican recipe you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 6g of fat, and A mixture of oil, pickled jalapeã±os and carrots, corn tortillas, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Heat oven to 250F.

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Oven

Drain jalapeos and carrots, reserving liquid.

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Carrot

Pour reserved liquid over cabbage in large bowl; toss lightly. Refrigerate until ready to use.

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Cabbage

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Bowl

Chop jalapeos and carrots; place in medium bowl.

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Carrot

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Bowl

Add sour cream, mayo and onions; mix well. Refrigerate until ready to use.

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Sour Cream

Onion

Mayonnaise

Heat 1 inch of oil in large skillet to 375F.

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Cooking Oil

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Frying Pan

Spread 2 Tbsp. beans onto each tortilla; roll up tightly. Secure with wooden toothpicks.

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Tortilla

Spread

Beans

Roll

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Toothpicks

Add, in batches, to skillet; cook 2 to 3 min. or until golden brown, turning occasionally.

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Frying Pan

Remove from skillet; drain on paper towels. Discard toothpicks. Keep warm in oven until all taquitos are fried.

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Paper Towels

Toothpicks

Frying Pan

Oven

Place taquitos on large platter; surround with cabbage mixture.

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Cabbage

Serve topped with sour cream mixture.

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Sour Cream

Equipment

Ingredients

Servings:

1liters

finely shredded cabbage 198grams

can pickled jalapeÃ±os and carrots, undrained 246-inchs

corn tortillas (6 inch), warmed 158milliliters

BREAKSTONE'S or KNUDSEN Sour Cream 79milliliters

KRAFT Real Mayo Mayonnaise 30servings

oil, for frying 79milliliters

finely chopped onions 710milliliters

refried beans

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Francis Ford Coppolan Oregon Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 21 dollars.