Ingredients
Equipment
Method
Instructions:
- Start by cutting the avocados in half and removing the pit. Using a fork, mash the avocados in a mixing bowl until they reach your desired level of creaminess. Stir in the Mexican blend cheese, and season with salt and pepper to taste.
- To make your corn tortillas pliable, warm them in a frying pan over medium heat for about 30 seconds on each side. This will prevent them from cracking when you roll them.
- Spoon a generous amount of the avocado mixture onto each tortilla. Roll the tortilla tightly around the filling, ensuring it is well-closed. You can use toothpicks to keep them secure if needed.
- In the same frying pan, add enough oil to cover the bottom. Once the oil is hot, carefully place the rolled taquitos seam-side down. Fry for about 2-3 minutes on each side or until they are golden and crispy.
- Remove the taquitos from the pan and place them on a paper towel-lined plate to absorb any excess oil. Serve warm with your favorite salsa, guacamole, or a drizzle of lime juice.
Notes
- Store leftover filling in an airtight container in the refrigerator for up to two days.
- If you have leftover taquitos, refrigerate them in a single layer and reheat in the oven to retain crispiness.
- For meal prep, fill and roll the taquitos, freeze them before frying, and fry straight from the freezer when ready to eat!