Chorizo Taquito with Cheddar Queso

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Very very easy to make, and colorful. I added a couple more carrots and used whole wheat tortillas to make them a bit heathier. Only cooked the vegetables until al dente, then used toothpicks to hold the taquitos together and baked them with just a thin coating of canola oil in the oven until they were golden brown. Didn't try the sauce, just sprinkled a little colby-jack on & melted in the oven. Served with a side of Greek yogurt for dipping. Quite yummy.

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The taquitos were very easy and tasty. But the cheese sauce was terrible. My husband and I read the instructions before and figured it couldn't possibly come out good. We should have trusted our instincts because immediately upon removing the cheese from the stove, it started to become glommy and harden up. You couldn't even drizzle, spread or dip it. The cheese was sticky and stringy and very unappetizing. And the cheese mixture didn't even taste good, even if the texture had turned out fine. I would make the taquitos again, but wouldn't bother with the cheese sauce. We just wound up dipping them in a salsa instead.

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Simple, easy and delicious! It was a big hit with the family, will definitely make it again!