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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.
Place taquitos in shallow pan. Place in warm oven to keep warm until ready to serve.
Serve with lime wedges.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I didn't have time to make my own taquitos so I used store bought ones. Next time I will use a chopper for the jalapenos and carrots, but they were so good. A great quick supper for nights you don't want to heat the whole kitchen!
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.
ME ENCANTO ESTA RECETA, ME HIZO RECORDAR A MI MAMA QUE NOS HACIA TAQUITOS CON LOS FRIJOLES QUE LE QUEDABAN ELLA LE AGREGABA QUESO A LOS FRIJOLES Y NOS ENCANTABAN. LES RECOMIENDO PREPARARLA. SON MUY ECONOMICOS Y A LOS NIÑOS LES ENCANTAN. SALUDOS