Smoked cheese and green sauce, make this a savory winner. If you do not want to fry, try brushing with olive oil and bake in oven for 10 minutes on a baking sheet.
4 skinless, boneless chicken breast half, cooked and shredded
1-1/2 cups shredded smoked Cheddar and Swiss cheese blend
1 (7 ounces) can salsa verde
1 cup chopped onion
20 (6 inch) corn tortillas
1 liter of peanut oil for frying or as needed
1 cup of acidCream (optional)
1 cup chunky salsa (optional)
1 cup guacamole (optional)
Directions
Heat the oil in a deep fryer to 350 degrees.
In a medium bowl, mix the chicken, cheese, sauce and green onion.
Spoon about 1-1/2 tablespoons of the mixture in tortillas, or enough so that when rolled up, each on a scale of 1 inch. Filling should not be too close to the end, or fall out. Secure rolls with toothpicks.
Fry rolls 4 or 5a time when there is enough space between them, even the kitchen. Cook for 3 to 5 minutes, or until golden brown.
Once afloat, which can in a minute. If not crispy taquitos are cool, you have not cooked long enough. Drain on absorbent paper. Serve with sour cream, guacamole and salsa for dipping.
Mexican Pork Chops
This is a full meal, pork chops, beans, corn and rice contains.
1 tablespoon vegetable oil
4 smoked porkChops
2 (14.5 ounce) cans stewed tomatoes, with juice
1 (8.75 ounce) can drained whole kernel corn,
1 (8 ounce) can red beans, drained
1 / 2 cup of long grain rice, white rice and
1 (4 ounce) can green chilies, drained, diced
1 / 4 teaspoon salt
Directions
Preheat oven to 350 degrees.
Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from pan and drain the oil.
MixTomatoes, corn, beans, rice, chilli and salt in pan. Bring liquid to a boil. Cook and stir for 1 minute to warm up with.
Transfer the mixture of tomatoes for a casserole. Arrange the browned pork chops on the mixture.
Bake covered for 30 minutes. Uncover and continue cooking 10 minutes until the rice is soft and the pork reaches an internal temperature of 160 degrees.
Mexican Mole Sauce
A delicious chocolate flavored sauce Mole, with greatYour favorite Mexican dishes.
2 teaspoons vegetable oil
1 / 4 cup finely chopped onion
1 tablespoon cocoa powder, unsweetened
1 teaspoon ground cumin
1 teaspoon dried coriander
1 / 8 tablespoon dried minced garlic
1 (10.75 ounce) can tomato soup
1 (4 ounces) diced green chilies are
Directions
Heat the oil in a medium saucepan. Cook the onion over medium heat until they are soft. Stir in cocoa powder, cumin, coriander andGarlic.
Stir in tomato soup and green peppers. Bring to a boil, reduce heat to a minimum. Cover and cook for 10 minutes. Transfer to a gravy boat or pour directly used on foods.
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