The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 20, 2009
I thought these were terrific! I also put the tortillas in the microwave wrapped in a damp towel for a minute, and it made it easy to fry them. I just used cheddar cheese and green enchilada sauce, so anything else would just jazz them up. Excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 15, 2009
This recipe was excellent, I did make a few changes to make it more appealing to the family. I skipped on the onions, added some chili powder, garlic salt, and a little Cajun seasoning to punch up the flavor. I steamed the tortillas in the microwave for about 30 seconds to make them easier to roll up. I did baked the taquitos rather than fry to attempt reduce the calories. Since they were baked I did not have to roll up the ends, I just rolled and laid them seemed side down in a glass baking dish. Cooked for 15-20 minutes at 400 degrees. Great Great dish.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 2, 2009
This recipe was OK, not fantastic, but not horribly disgusting either. Lacked a lot of flavor, I was quite honestly disappointed.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 27, 2009
These turned out terrific. My husband who despises green chile even enjoyed them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 23, 2009
This are truely amazing but I changed it up a bit to make the recipe easier! I only mixed together in a bowl, shredded cooked chicken, crumbled Queso Fresco, and my easiest to make homemade green salsa. ( For green salsa, cook green tomatillos and jalapeños in boiling water and then drain and blend in a blender and add salt to flavor.) For break free tortillas when rolling your taquitos make sure you heat each tortilla in a pan. Place about a tablespoon of the mix at one end of the tortilla and roll towards the other end tightly and secure each end with a toothpick, this is very important because you don't want the filling to spill out. Then fry and enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 13, 2009
Another recipe that everyone in the family LOVED! These were super easy & delish! I wrapped in warm/steamed tortillas(we prefer flour, so that's what I used) & froze for 2 hrs before deep-frying. Excellent!!
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Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 20, 2009
I changed his recipe some. I warmed up the tortillas. As far as the meat, I had some steak that I shredded up and instead of onion I added garlic. I also baked them for abou 6 min.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 6, 2009
This recipe is great but you have to use homemade salsa with these. No jar salsa for this recipe!!! Also a dollop of sour cream on top is a must. I was taught how to make these by a Mexican friend and... recipe is perfect but homemade salsa/sour cream are a MUST!!!! The ONLY downfall for me is that they are a little time consuming to make with 4 little ones around the house!! LOL
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 21, 2009
Very good! the filling was great! I had some serious issues with frying the taquitos though, it wasn't that the tortillas weren't pliable (i microwaved them first), it's that the oil splattered everywhere, and i was covered in burns! if only there was a better way, maybe i;ll try baking them.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 19, 2009
Really Good! When i went to use corn tortillas they just crumbled and let in to much oil. I then tried flour tortillas and they made a delicious chimichanga!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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Reviewed: Mar. 24, 2009
good recipie, the wet paper towel tip really helped out alot!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 5, 2009
This is a very good taquito recipe. I have been using it for a long time. If I don't feel like cooking chicken I will buy a roasted chicken at the grocery store and shred that up and use it. Yummy! Love the green Salsa blend.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 1, 2009
Not bad. you should blanch the tortillas in the oil for like 5 seconds first, it makes them easier to roll without cracking. Corn tortillas are more traditional but you can use flour although the name does change to a flauta then but they are still good.
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Evart, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 2, 2009
These were excellent; I used a mexican cheese mix and green tomatilla sauce I'd made for another recipe along with a store bought roasted chicken and they were delicious. My son is allergic to soy and all the pre-made taquitos have soy in them...so I end up making a lot of stuff from scratch. These are wonderful and lend themselves to just about any filling you want to use. I did quickly fry them in some oil so they were more pliable and while messy and more time consuming, it was just the trick to make them stay together and not split. Will definitely make these again, my husband LOVED them!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 2, 2009
Very hard to get to stay together! Also, flavor is slightly lacking. Will try another cheese next time instead. Will make again, but with different ingredients!
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Cooking Level: Expert

Home Town: Lagrange, Georgia, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 13, 2009
Being in the UK i found it difficult to find green salasa or green enchilada sauce, plus i didnt have time to make my own so i bought a jar or sliced jalepenos instead and it worked wonders!! Also i couldnt find swiss cheese so went for Leerdamer instead - a dutch cheese!! Everyone loved them....beware of deep frying these babies cos i killed the first one cos the oil was far too hot! I fried half and baked the rest, the fried obviuosly tasted better but the oven ones are just as good for the more health consious....oh an another thing if you cant find peanut oil, use groundnut instead...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 22, 2008
Very good & easy to make. I used flour tortillas because that's what I had, steamed them in the microwave for 20 seconds to make rolling easy. Placed them in a baking pan and sprayed with Pam...baked @ 400 for about 10 minutes. Topped with salsa and fat free sour cream. Still had great taste, just lowered the fat/calories.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 18, 2008
If steaming the tortillas isn't working, here is a suggestion...flash fry the corn tortillas in veggie oil or olive oil (not sure why peanut oil is called for here) before filling and rolling. Fry them one at a time a small skillet for about 8 seconds each just until they start to bubble. This is how I prep them when I fill and roll them for enchilladas too. They never tear.
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Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 9, 2008
These tasted ok. Totally not worth it due to the work and aggravation of rolling and frying. Sorry, won't be making these again.
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Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 9, 2008
Fantastic!! My wife loves taquitos and now she will never eat them out again. I did place the taquitos in the oil with tongs and held on to them for about 3 to 4 seconds, this kept them from hitting the bottom of the pan. So they never got to stick to it. Thanks for the recipe it is a staple in our house now.
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Cooking Level: Expert

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