For the taquito:
- 1 teaspoon olive oil
- 2 links chorizo sausage, casings removed
- 1 small red pepper, stemmed, seeded and chopped
- 1 small green pepper, stemmed, seeded and chopped
- 1 small onion, chopped small
- 1 carrot, chopped
- 2 cloves garlic
- 2 cups canola oil, for frying
- 2 flour tortillas
- 2 tablespoons chopped fresh cilantro leaves
For the queso:
To make the taquito: In a large skillet, heat the olive oil over medium-high heat. Add the chorizo to the pan and break it up with a spoon. Cook the sausage until its browned on all sides. Remove the sausage from the pan and spoon out some of the oil leaving a bit in the pan. Add the peppers, onion, carrot, and garlic to the pan. Cook until the carrots are tender, about 8 minutes. Stir in the cooked chorizo.
To make the queso: In a sauce pan, combine the apple juice and mustard. Stir well and bring to a simmer over low heat. Stir in the Cheddar cheese. Cook and stir until the cheese is melted. Turn off the heat and cover the cheese sauce to keep it warm.
Pour the canola oil into a deep heavy skillet with high sides. Heat the oil over medium-high heat until it reaches 375 degrees F.
Heat the tortillas in the microwave for 30 seconds. Lay the tortillas on a plate and divide the meat mixture between them fold in 2 opposite sides then roll the tortilla tightly.
Fry the taquitos in the hot oil until golden brown, about 3 to 5 minutes. Drain them on paper towels to remove the excess oil.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.