Potato and Cheese Taquitos Recipe

This Potato and Cheese Taquitos Recipe is perfect for game day. A crispy and yummy appetizer that you’re sure to love. Serve with your favorite Mexican salsa. Enjoy!

I used to be a big football fan. Every Sunday, I’d spit out stats, yell at refs for making bad calls, pray that the clock would stop so my team could make the last play. Then, child and family happened. I don’t know the players names anymore, the uniforms changed, Chargers are in LA and Raiders are moving to Vegas… say what?! I still love a good game though. That’s why this Super Bowl, I’m making this Potato and Cheese Taquitos Recipe.

Add some leftover mashed potato and cheese to one side of the tortilla.

I’m using Monterey Jack, but you can use anything that’s meltable. Swiss, Mozzarella, Oaxaca.

Roll them up and add toothpicks. I don’t want to rip the tortilla. That’s why I poke the toothpick right through the middle.

Get the oil nice and hot. Add the taquito to the oil and brown on each side. You don’t want to overcrowd the pan or they won’t cook quickly. The filling is already cooked. So, it only takes a few minutes to brown the tortillas.

Lay on a paper towel to drain any excess fat. Once they are cooled, remove the toothpicks.

You can serve them just as is with salsa. There are people who add shredded iceberg lettuce. Personally, I like shredded cabbage with lime and salt, diced tomato, Mexican crema, and chopped cilantro. It’s kinda like a salad. Then I don’t feel so badly for eating fried food. Lol.

This is such an easy and delicious Potato and Cheese Taquitos Recipe. Hope your team wins! 🙂