Chorizo Cheese Taquitos

by V & V Supremo Foods, Inc.

3.13

45 Min

Servings

ingredients

Chorizo Cheese Taquitos are small rolled up tortillas stuffed with a variety of delicious fillings such as chorizo, cheese, beef, or chicken. These delightful treats are so packed with flavor that they will soon become a family favorite.

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Ingredients

1 link from 14oz pkg.

Supremo® Brand Pork Chorizo from V&V SUPREMO®

1 link from 14oz pkg. Supremo® Brand Pork Chorizo from V&V SUPREMO®
3 Cups

Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

3 Cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
12

corn tortillas (6 inch)

12 corn tortillas (6 inch)
1 Cup

vegetable oil

1 Cup vegetable oil
12

toothpicks

12 toothpicks
¾ Cup

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

¾ Cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
¼ Cup

Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®

¼ Cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®

6 Steps to complete

1

Preheat a medium skillet over medium heat for 1 minute. Remove the plastic casing from Supremo® Brand Pork or Beef Chorizo from V&V SUPREMO® and cook for 10-12 minutes. Breaking up while is cooking. Remove chorizo from skillet and place on paper towels to absorb excess oil. Allow to cool.
2

In a medium bowl, combine the chorizo with Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®.
3

Wrap 6 tortillas with a kitchen towel, heat in the microwave for 1 minute. Fill each tortilla with ¼ cup of mixture, and roll up in tube shape. Secure them closed with toothpicks. Repeat with the remaining tortillas.
4

Pour vegetable oil into a large skillet. Turn heat to medium high and allow to reach 350°F approximately 15 minutes. For best frying results maintain oil temperature between 350°F to 375°F.
5

Working in batches, submerge 4 taquitos in the oil and fry for 1 minute, roll half way and fry for an additional minute. They should be crispy and golden brown. Remove each taquito and place on a sheet pan lined with paper towels to absorb excess oil. Remove the toothpicks before serving.
6

Top each taquito with 1 tbsp. of Supremo® Brand Mexican Sour Cream from V&V SUPREMO® and 1 tsp. of Grated Sierra® Brand Cotija Cheese from V&V SUPREMO® and Roasted Tomato and Chile de Arbol salsa. Enjoy

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

45 Min
Ingredients :

7

INGREDIENTS:

1 link from 14oz pkg. Supremo® Brand Pork Chorizo from V&V SUPREMO®
3 Cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
12 corn tortillas (6 inch)
1 Cup vegetable oil
12 toothpicks
¾ Cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
¼ Cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®

DIRECTIONS:

1. Preheat a medium skillet over medium heat for 1 minute. Remove the plastic casing from Supremo® Brand Pork or Beef Chorizo from V&V SUPREMO® and cook for 10-12 minutes. Breaking up while is cooking. Remove chorizo from skillet and place on paper towels to absorb excess oil. Allow to cool.
2. In a medium bowl, combine the chorizo with Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®.
3. Wrap 6 tortillas with a kitchen towel, heat in the microwave for 1 minute. Fill each tortilla with ¼ cup of mixture, and roll up in tube shape. Secure them closed with toothpicks. Repeat with the remaining tortillas.
4. Pour vegetable oil into a large skillet. Turn heat to medium high and allow to reach 350°F approximately 15 minutes. For best frying results maintain oil temperature between 350°F to 375°F.
5. Working in batches, submerge 4 taquitos in the oil and fry for 1 minute, roll half way and fry for an additional minute. They should be crispy and golden brown. Remove each taquito and place on a sheet pan lined with paper towels to absorb excess oil. Remove the toothpicks before serving.
6. Top each taquito with 1 tbsp. of Supremo® Brand Mexican Sour Cream from V&V SUPREMO® and 1 tsp. of Grated Sierra® Brand Cotija Cheese from V&V SUPREMO® and Roasted Tomato and Chile de Arbol salsa. Enjoy

Chorizo Cheese Taquitos

Notes: