-
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.
-
3
Close bag and microwave for approximately 20-25 seconds, or until tortillas are soft/ pliable.
-
4
Remove (1) tortilla from bag and spread some of the potato filling (about 2-3 tablespoons) in the middle of the tortilla.
-
5
Be careful not to overfill (filling should not spill outside of the tortilla).
-
6
Roll the tortilla inward (as tight as possible) until completely closed.
-
7
Secure the edge with a toothpick, or you can use two toothpicks (one on each end).
-
8
Repeat until all the potato filling has been used.
-
9
Heat vegetable oil in skillet.
-
10
Fry however many taquitos will fit on the bottom of the pan without overlapping or overcrowding (about 6).
-
11
When the bottoms are golden brown, flip them over and cook the second side the same way.
-
12
Be sure to remove any mixture that falls out of the taquitos with a slotted spoon so that your oil does not burn.
-
13
Remove the taquitos from oil and drain on paper towels.
-
14
Remove the toothpicks.
-
15
Serve with guacamole and sour cream for added flavor!
