So what do you do with leftover chili that got three thumbs down? Why you stuff in corn tortillas, serve it with cheese, and called it rolled tacos of course! Again I thought I was gonna get called out bigly on these but again I was surprised and the chili taquitos were a major hit. They were a little messy trying to pan sear them so I will probably skip this step next time and just cook them in the oven.
10 Corn Tortillas
1/2 to 1 cup leftover Chili
1/2 cup shredded Cheddar
2 tbsp Grapeseed Oil
Garnish: Shredded Lettuce, Sour Cream, Queso, Salsa
On a cutting board, lay out one tortilla and spoon on about 1 tsp of leftover chili then top with a little cheese. Gently roll up and set aside seam side down. Continue until all tortillas are stuffed.
Preheat a cast iron skillet over med high flame. Add in the oil and heat until shimmering. In batches, sear the taquitos seam side down until golden. Set aside on a sheet tray. Continue until all taquitos are seared. Set the seared taquitos in the fridge until dinner or place in a 375 degree oven immediately and bake until crisp, flipping once halfway through the cooking time. Bake about 15 – 20 minutes. Remove from the oven and allow to cool before serving.