1. In a large mixing bowl, combine ‘Traditional Mashed Potatoes’ (refrigerated), salsa and pepper jack cheese (mix well). 2. Wrap corn tortillas in moist paper towels and place in plastic (freezer) bag. Close bag and microwave for approximately 20-25 seconds, or until tortillas are soft/ pliable. 3. Remove (1) tortilla from bag and spread some of the potato filling (about 2-3 tablespoons) in the middle of the tortilla. Be careful not to overfill (filling should not spill outside of the tortilla). 4. Roll the tortilla inward (as tight as possible) until completely closed. Secure the edge with a toothpick, or you can use two toothpicks (one on each end). 5. Repeat until all the potato filling has been used. 6. Heat vegetable oil in skillet. Fry however many taquitos will fit on the bottom of the pan without overlapping or overcrowding (about 6). 7. When the bottoms are golden brown, flip them over and cook the second side the same way. Be sure to remove any mixture that falls out of the taquitos with a slotted spoon so that your oil does not burn. 8. Remove the taquitos from oil and drain on paper towels. Remove the toothpicks. 9. Serve with guacamole and sour cream for added flavor! ---------------------------------------------------------------------------
Nutrition
Ingredients
