- 2 cups frozen vegetables, thawed (peas, carrots, and corn)
- 1/3 cup crumbled queso anejo or shredded Monterey Jack cheese
- 12 corn tortillas, warmed
- 2 teaspoons vegetable oil
- 2 cups fresh salsa
- 1/2 avocado, chopped
Heat oven to 450°. In medium bowl, mix vegetables and cheese. Spoon 1/4 cup vegetable and cheese mixture down center of each tortilla. Roll up tightly. Place taquitos on a baking sheet. Brush each taquito lightly with oil. Bake until crispy, about 7 to 10 minutes. While taquitos are baking, mix fresh salsa with avocado. Spoon salsa mixture over each serving of taquitos. Serve. Serves 4 (3 taquitos each).
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