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Main dishes

Taquitos with Creamy Jalapeño Sauce

Taquitos with Creamy Jalapeño Sauce recipe
photo by:kraft
Esta deliciosisima, pero si hay que ir a correr o caminar despues de comer esos taquitos, Muchas gracias Thalia y muchas felicidades por su bebe. Rosy.
posted by
Rosy1110708
on 11/12/2007
time
prep:
30 min
total:
30 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1
can  (7 oz.) pickled jalapeños and carrots, undrained
6
cups  finely shredded cabbage
2/3
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/3
cup  KRAFT Real Mayo Mayonnaise
1/3
cup  finely chopped onions
 Oil, for frying
3
cups  refried beans
24
 corn tortillas (6 inch), warmed

Make It

HEAT oven to 250°F.

DRAIN jalapeños and carrots, reserving liquid. Pour reserved liquid over cabbage in large bowl; toss lightly. Refrigerate until ready to use.

CHOP jalapeños and carrots; place in medium bowl. Add sour cream, mayo and onions; mix well. Refrigerate until ready to use.

HEAT 1 inch of oil in large skillet to 375°F. Spread 2 Tbsp. beans onto each tortilla; roll up tightly. Secure with wooden toothpicks. Add, in batches, to skillet; cook 2 to 3 min. or until golden brown, turning occasionally. Remove from skillet; drain on paper towels. Discard toothpicks. Keep warm in oven until all taquitos are fried.

PLACE taquitos on large platter; surround with cabbage mixture. Serve topped with sour cream mixture.

Kraft Kitchens Tips

Note
If you can't find the jalapenos and carrots in the 7-oz. can, use 1 cup vegetables and 1/2 cup reserved pickling liquid from the larger can. Or, use 1 cup drained jarred pickled jalapeno nacho slices with 1/2 cup of their reserved liquid.
How to Keep Taquitos Warm
Place taquitos in shallow pan. Place in warm oven to keep warm until ready to serve.
Serving Suggestion
Serve with lime wedges.
K:22256v0:55571
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