Potato Taquitos

1. 1

   In a medium saucepan over medium-high heat, cover potatoes with water and bring to a boil. Cook about 12 minutes or until potatoes are tender; drain and mash.

2. 2

   In a medium skillet heat 2 tablespoons oil over medium heat and cook onion about 4 minutes or until tender, stirring occasionally. Add garlic and oregano and cook about 30 seconds. Add water and Knorr(R) Tomato Bouillon with Chicken flavor Cubes and cook 1 minute, stirring occasionally. Add potatoes and cook about 2 minutes, stirring occasionally. Remove from heat and stir in cheese, cilantro and Knorr(R) Chipotle MiniCube; set aside.

3. 3

   Heat 3/4-inch oil in a large skillet over medium-high heat. Fry each tortilla about 10 seconds to soften; drain on paper towels. Divide potato mixture between tortillas, roll up and secure each with a toothpick.

4. 4

   Fry taquitos, in batches, about 2 minutes or until golden, turning once. Drain on paper towels.

5. 5

   Serve with guacamole and crema Mexicana.

* Per serving · 4 servings · Values may vary.

No additional tips available.