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Categories:
beans tomatoes chicken broth coconut milk green chilies packageold Cheddar cheese flour tortillas tortilla vegetable oil fresh cilantro green onions
Viewed: 43 - Published at: a year agoIngredients
- 1 (16 ounce) canold el paso traditional refried beans
- 1 (14 1/2 ounce) canpetite diced tomatoes, undrained
- 1 cup chicken broth
- 12 cup unsweetened coconut milk (not cream of coconut)
- 1 (4 1/2 ounce) canold el paso chopped green chilies
- 1 (1 1/4 ounce) packageold el paso taco seasoning mix
- sharp cheddar cheese or chipotle cheddar cheese
- 1 (10 1/2 ounce) package flour tortillas, for soft taco shells
- tortilla
- 2 tablespoons crisco vegetable oil
- 14 cup chopped fresh cilantro, if desired
- 4 medium green onions, sliced (1/4 cup)
Method
- Heat oven to 450F Line cookie sheet with foil.
- In 2-quart saucepan, stir refried beans, tomatoes, broth, coconut milk, green chiles and taco seasoning mix; heat to boiling.
- Reduce heat to low; simmer uncovered about 20 minutes.
- Meanwhile, cut each cheese stick in half lengthwise to make 2 thin sticks.
- Place 1 cheese stick on one edge of each tortilla; roll tortilla tightly around cheese.
- Brush edges of tortillas with water to seal.
- Place taquitos, seam sides down, on cookie sheet.
- Brush each lightly with oil.
- Bake 5 to 7 minutes or until edges of tortillas are golden brown and cheese is melted.
- Pour soup into serving bowls; garnish with cilantro or onions.
- Serve with taquitos for dipping.
