Description
These Bean & Cheese Taquitos are crispy, flavorful rolled tortillas filled with a spiced blend of refried beans and cheeses, fried to golden perfection. Served with a zesty green chile sour cream sauce, they make a delicious appetizer or snack that’s quick to prepare and sure to please a crowd.
Ingredients
Scale
Taquitos Filling
- 1 (16 oz) can refried beans
- 1/2 cup shredded pepper Jack cheese (about 2 oz)
- 1 cup shredded cheddar cheese (about 4 oz)
- 1 tsp ground cumin
- 2 tsp chili powder
- 12 small corn or flour tortillas
Green Chile Sour Cream Sauce
- 1/2 cup sour cream
- 1 (4 oz) can green chiles, drained
- 1/4 cup chopped fresh cilantro
- 1 clove garlic, minced
- 1 tbsp fresh lime juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For Frying
- Neutral oil (such as vegetable or canola), for frying
Instructions
- Make the Sauce: In a small bowl, combine the sour cream, drained green chiles, chopped fresh cilantro, minced garlic, fresh lime juice, kosher salt, and freshly ground black pepper. Stir the ingredients together until the sauce is smooth and well blended. Chill the sauce in the refrigerator while preparing the taquitos.
- Prepare the Taquitos Filling: In a mixing bowl, thoroughly mix together the refried beans, shredded pepper Jack cheese, shredded cheddar cheese, ground cumin, and chili powder to create a flavorful filling.
- Warm Tortillas: Warm the tortillas slightly in the microwave for about 15-20 seconds or in a dry skillet for a few seconds on each side. This step makes them pliable and easier to roll without cracking.
- Assemble Taquitos: Spoon approximately 2 tablespoons of the bean and cheese mixture into each warmed tortilla. Roll the tortilla tightly around the filling. If needed, secure the rolled taquito with a toothpick to prevent it from unrolling during frying.
- Fry the Taquitos: Pour about 1/2 inch of neutral oil such as vegetable or canola oil into a skillet and heat over medium-high heat. Once the oil is hot, carefully place the taquitos seam-side down to seal. Fry them in batches, turning occasionally, until all sides are golden brown and crispy, about 2 to 3 minutes per side. Remove and drain on paper towels to remove excess oil.
- Serve: Serve the taquitos hot alongside the chilled green chile sour cream sauce for dipping to enjoy a crispy, cheesy, and flavorful bite.
Notes
- To prevent the taquitos from unrolling during frying, warming the tortillas beforehand and securing with toothpicks if necessary is important.
- You can use either corn or flour tortillas depending on your preference; both work well for this recipe.
- Adjust the spiciness by adding more or fewer green chiles or chili powder based on your taste tolerance.
- For a crispier result, fry the taquitos in small batches to maintain oil temperature.
- Leftover taquitos can be reheated in an oven or air fryer to retain crispness.
- This recipe can easily be made vegetarian as is, and is gluten-free if using corn tortillas.
