Chili Taquitos
Chili Taquitos
Directions
- Heat fryer oil to 350°F.
- Mix flour and water to create a “glue” like consistency.
- In each of 18 flour tortillas, place 2 ounces of chili. Roll each tortilla into a burrito, folding in the sides. Before securing the tortilla shut, rub the outside edge with the flour and water “glue”. This will hold the burrito in place.Deep fry for 3-5 minutes until golden brown. Transfer to a wire rack.
- Plate 3 chimichangas on each of 6 plates. • 6 Garnish with 1 oz sour cream, 1 oz pico de gallo, and 1 oz jalapeno slices.
Ingredients
- 18 ea. Flour tortillas, 6 in.
- 4 1/2 cups Chef-mate® Chili Con Carne with Beans
- 2 tbsp flour
- 2 tbsp water
- oil, neutral, for deep frying
- 3/4 cup sour cream
- 3/4 cup pico de gallo
- 3/4 cup jalapeño(s), fresh, sliced