Bacon Taquitos
Crisp, golden rolled corn tortillas stuffed with smoky bacon and melty cheese, deep-fried and served with a creamy dipping sauce.
Ingredients
| 8-10 | corn tortillas | |
| 8 slices | bacon, cooked crisp and chopped | |
| 1 cup | 240 ml | shredded cheese (cheddar or Monterey Jack) |
| 4 oz | 115 g | cream cheese, softened |
| 2 | scallions, thinly sliced | |
| — | vegetable oil, for deep-frying |
Instructions
- In a bowl, mix the cooked chopped bacon, shredded cheese, softened cream cheese and scallions. Season with salt and pepper.
- Warm the tortillas briefly so they are pliable and won't crack when rolled.
- Spread a spoonful of the bacon and cheese filling along one edge of each tortilla, then roll up tightly. Secure with a toothpick if needed.
- Heat the oil to 350°F (175°C). Fry the taquitos seam-side down, in batches, until golden and crisp, about 2–3 minutes, turning as needed.
- Remove and drain on paper towels. Serve hot with the creamy dipping sauce.