Chili Taquitos

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.

Chili Taquitos


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.

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