These Taquitos with Creamy Jalapeño Sauce are part taco, part eggroll—and all delicious! And they're ready to eat in just half an hour.
What You Need
Original recipe yields 8 servings
1 can (7 oz.) pickled jalapeños and carrots, undrained
6 cups finely shredded cabbage
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup KRAFT Real Mayo Mayonnaise
1/3 cup finely chopped onion s
oil, for frying
3 cups refried beans
24 corn tortilla s (6 inch), warmed
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Let's Make It
Heat oven to 250°F.
Drain jalapeños and carrots, reserving liquid. Pour reserved liquid over cabbage in large bowl; toss lightly. Refrigerate until ready to use.
Chop jalapeños and carrots; place in medium bowl. Add sour cream, mayo and onions; mix well. Refrigerate until ready to use.
Heat 1 inch of oil in large skillet to 375°F. Spread 2 Tbsp. beans onto each tortilla; roll up tightly. Secure with wooden toothpicks. Add, in batches, to skillet; cook 2 to 3 min. or until golden brown, turning occasionally. Remove from skillet; drain on paper towels. Discard toothpicks. Keep warm in oven until all taquitos are fried.
Place taquitos on large platter; surround with cabbage mixture. Serve topped with sour cream mixture.
If you can't find the jalapenos and carrots in the 7-oz. can, use 1 cup vegetables and 1/2 cup reserved pickling liquid from the larger can. Or, use 1 cup drained jarred pickled jalapeno nacho slices with 1/2 cup of their reserved liquid.
How to Keep Taquitos Warm
Place taquitos in shallow pan. Place in warm oven to keep warm until ready to serve.
Serve with lime wedges.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 60g
Dietary Fibers 11g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.