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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, warmed
 Fresh lime wedges

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 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 with sour cream mixture and lime wedges.

Kraft Kitchens Tips

Substitute
Prepare using purple cabbage, or a combination of purple and green cabbage.
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.
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