Potato Taquitos
These Potato Taquitos are perfect for game day. A crispy and yummy appetizer topped with shredded cabbage, lime, and Mexican salsa. They are hard to resist!
Servings: 8
Calories: 161kcal
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 of potatoes to end of the tortilla and top with 1 tablespoon cheese.
- Roll up the tortilla.
- Insert a toothpick to the center of the taquito. Set aside.
- 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!
Notes
Be sure not to overstuff the taquito, or it will be difficult to roll up.
Baking Instructions:
- Bake at 350 degrees F for 15 minutes.
- Turn and bake for an additional 7 minutes, or until completely heat through.
- Make the recipe according to the instructions, but leave out the cheese.
- Place in a sealable freezer bag, removing as much air as possible.
- Thaw the taquitos in the fridge overnight.
- Bake at 350 degrees F for 15 minutes. Turn and bake for an additional 7 minutes, or until completely heat through.
Nutrition
Calories: 161kcal | Carbohydrates: 18g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 95mg | Potassium: 142mg | Fiber: 2g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 6mg | Calcium: 128mg | Iron: 1mg