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Recipe

Jocoque taquitos

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Delicious taquitos stuffed with panela and rajitas bathed in jocoque sauce and baked pepper.
Learn more about Luz Vargas Mejia

Ingredients

4 portions
  • 1 kilo corn tortilla
  • 1/2 liters jocoque
  • 1 can red bell pepper, in oil
  • panela cheese, in rajas
  • 4 anaheim chili peppers, or poblanos roasted, peeled in rajas
  • oils, the necessary
  • salt, to taste
  • cheeses, to melt to decorate

Preparation

Drain the pepper and liquefy a part with the jocoque, salt to taste.
Put a little oil to heat in a saucepan and pass the tortillas to soften.
Dip each tortilla in the mixture of jocoque and pepper and put in a slice of panela and a few chili slices, roll and arrange in a refractory to form a first layer.
Wet the taquitos with a little of the mixture and put some cheese to melt between layers and finally decorate with slices of pepper and cheese to melt.
Bake for 20 minutes, in the oven at 250 degrees Celsius, or until the cheese is lightly browned.

PRESENTATION

Serve with a salad or garnish another dish.

TIPS

They can leave a little of the jocoque sauce to wet the taquitos if they dry out a little

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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