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Old 06-28-2002, 11:19 PM   #1
Join Date: Apr 2002
Posts: 65

5 oz ricotta cheese
2 teaspoons serrano chile, finely minced
1/2 teaspoon salt, or to taste
6 flour tortillas or corn tortillas
2 tablespoons vegetable oil

In a bowl, mix together the cheese, chiles and salt.
Heat the tortillas briefly on a griddle to make them pliable.
Spoon one-sixth of the cheese mixture onto each tortilla and spread it in a straight line near one edge so that none can spill out or burn during frying.
Carefully roll each tortilla tightly into a cigar-like shape and secure firmly with a toothpick.
Heat the oil in a frying pan and brown 3 taquitos at a time, turning on each side. Remove from oil and drain excess oil on paper towels.
Remove the toothpick, cut off and discard ends. Then cut each large taquito equally into thirds.
Serve immediately or chill for up to 2 hours. Reheat in the oven before serving.

Makes 18 taquitos

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