Found in SL Jan/Feb 2026 issue here
Southern Living Test Kitchen Tips:
*Choose your tortillas wisely. If you use corn tortillas that are too thick, they’ll break upon rolling. We recommend La Banderita tortillas for a good supermarket brand.
*Microwave tortillas first. Microwaving tortillas in a damp towel before rolling makes them more pliable and less likely to break. You could also heat them over your stovetop.
*Choose your tortillas wisely. If you use corn tortillas that are too thick, they’ll break upon rolling. We recommend La Banderita tortillas for a good supermarket brand.
*Microwave tortillas first. Microwaving tortillas in a damp towel before rolling makes them more pliable and less likely to break. You could also heat them over your stovetop.
*Freeze the rolled tortillas. This ensures the cheese filling won’t melt too quickly while crisping in the oven.
*Brush taquitos with egg before baking. This will help them stay rolled in the oven.
*Don’t skip the homemade pimiento cheese. While you can use store-bought pimiento cheese, we recommend making your own as store-bought may melt too much, causing it to seep out of the taquitos.
*Add your own variations. To bulk up these taquitos, try adding pulled pork, or throw in some scallions or cilantro.
Editor's Note: This recipe was developed by Craig Ruff; the head note was written by Melinda Salchert.
*Don’t skip the homemade pimiento cheese. While you can use store-bought pimiento cheese, we recommend making your own as store-bought may melt too much, causing it to seep out of the taquitos.
*Add your own variations. To bulk up these taquitos, try adding pulled pork, or throw in some scallions or cilantro.
Editor's Note: This recipe was developed by Craig Ruff; the head note was written by Melinda Salchert.
2 cups shredded sharp Cheddar cheese 8 oz
1 7-oz jar diced pimientos, drained
1 4-oz can chopped green chiles, drained
3/4 cup cooked and crumbled bacon, 9 slices
3 tbsp mayonnaise
3/4 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp cayenne pepper, divided
16 6" corn tortillas, lightly coated with cooking spray
1 large egg, beaten
2 tbsp canola oil
1/2 cup ranch dressing
Chopped fresh cilantro
Chopped fresh dill
Stir together Cheddar cheese, pimientos, green chiles, cooked bacon, mayonnaise, kosher salt, garlic powder, and 1/4 teaspoon cayenne pepper in a large bowl until combined. Set aside.
1 7-oz jar diced pimientos, drained
1 4-oz can chopped green chiles, drained
3/4 cup cooked and crumbled bacon, 9 slices
3 tbsp mayonnaise
3/4 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp cayenne pepper, divided
16 6" corn tortillas, lightly coated with cooking spray
1 large egg, beaten
2 tbsp canola oil
1/2 cup ranch dressing
Chopped fresh cilantro
Chopped fresh dill
Stir together Cheddar cheese, pimientos, green chiles, cooked bacon, mayonnaise, kosher salt, garlic powder, and 1/4 teaspoon cayenne pepper in a large bowl until combined. Set aside.
Stack 8 tortillas (coated with cooking spray); wrap in damp paper towels. Place on a microwavable plate, and cover tightly with plastic wrap. Microwave on HIGH until hot and pliable, about 1 minute, 30 seconds.
Working with 1 hot tortilla at a time, brush egg on 1 half of each tortilla. Spread 2 tablespoons cheese mixture over other half of each hot tortilla.Starting with the cheese-covered half, tightly roll into a log (about 1" thick). Transfer to a plate, seam side down. Repeat microwaving and filling process with remaining 8 tortillas, egg, and cheese mixture. Freeze rolled tortillas 30 minutes. Place a large rimmed baking sheet on bottom rack of oven; preheat to 450°F.
Brush rolled tortillas with oil; place seam side down on hot baking sheet. Bake until crispy, 10 to 14 minutes, turning after 6 minutes of baking.
Stir together ranch dressing and remaining 1/4 teaspoon cayenne pepper in a bowl. Transfer taquitos to a platter; garnish with cilantro. Top ranch mixture with dill before serving.
Working with 1 hot tortilla at a time, brush egg on 1 half of each tortilla. Spread 2 tablespoons cheese mixture over other half of each hot tortilla.Starting with the cheese-covered half, tightly roll into a log (about 1" thick). Transfer to a plate, seam side down. Repeat microwaving and filling process with remaining 8 tortillas, egg, and cheese mixture. Freeze rolled tortillas 30 minutes. Place a large rimmed baking sheet on bottom rack of oven; preheat to 450°F.
Brush rolled tortillas with oil; place seam side down on hot baking sheet. Bake until crispy, 10 to 14 minutes, turning after 6 minutes of baking.
Stir together ranch dressing and remaining 1/4 teaspoon cayenne pepper in a bowl. Transfer taquitos to a platter; garnish with cilantro. Top ranch mixture with dill before serving.
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