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

Ingredients:

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

Method: 

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s