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! 🙂
Potato and Cheese Taquitos Recipe
Ingredients
- 8 corn tortillas
- 1 cup mashed potatoes
- 1 cup Monterey Jack cheese shredded
- Toothpicks
- 1 cup oil
- Toppings:
- Shredded cabbage
- Lime
- Salt
- Diced Tomatoes
- Chopped cilantro
Instructions
- Warm up the corn tortillas in the microwave for 1 minute.
- Make sure they are pliable and not stiff.
- Add 2 tablespoons to end of the tortilla and top with 1 tablespoon cheese.
- Roll up the tortilla.
- Insert a toothpick to the center of the taquito.
- Repeat until there are no more tortillas.
- Heat oil in a large skillet.
- Add 1-2 taquitos to the oil.
- Do not overcrowd the pan or they will not brown properly.
- Brown on all sides. About 2-3 minutes on each side.
- Then lay on a paper towel to drain any excess oil.
- Repeat until all are cooked.
- Add desired toppings.
- Enjoy!
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I miss Mexican food, and in Italy we don’t have much! That said, this potato and cheese taquito recipe looks wonderful, and easy to make too. These will be popular in my house!