1Jalapeno – De-stemmed(and de-seeded if you can’t stand the heat) and finely diced
1Packet of Dry Ranch seasoning(1/2 oz serving size)
¼Heaping Cup BBQ Sauce
1TBCilantro – Minced
1/3CupQueso Fresco – Crumbled
Salt and Pepper to Taste
20-25Small Corn Tortillas(you want to have some extra in case they tear or break)
Extra Virgin Olive Oil – For Brushing Tortillas
Peanut Oil – For Frying
Tomatoes – Diced
Green Pepper – Diced
Cilantro – Chopped
Mexican Crema or Sour Cream
A Healthy Appetite
Mix all ingredients up to Corn Tortillas together in a Medium Mixing Bowl until thoroughly combined. Taste and Adjust seasoning according to your taste.
Preheat your oven to 350 degrees.
On a baking sheet, covered with aluminum foil for easy clean up, Lay tortilla and generously brush both sides with EVOO. Repeat, keeping each stack to 3 tortillas.
Bake, turning once, to soften, 3-4 minutes.
Remove Warmed Tortillas to a work surface.
Reduce Oven Temperature to 275 degrees
Fill each Tortilla with 2 heaping Tablespoons of the Chicken Mixture. Roll up tightly and secure with a toothpick. (*don’t try to go through the tortilla then back up and through with the toothpick, you will tear the tortilla. Just secure it through, once).
Heat about ¼’’ of Peanut Oil in a large cast iron pan (or nonstick skillet) over medium-high heat.
Once Hot place Taquitos, about 4 at a time, seam (toothpick) side down into oil.
Fry, about 2 minutes. Turn and continue to fry 2 additional minutes.
With Tongs, remove the Taquitos from Oil to a paper towel lined plate to drain.
Keep warm in the oven while you continue to fry the remaining Taquitos.