- 20 Jose Ole Shredded Steak Taquitos or Chicken Taquitos with Corn Tortillas
- 8-oz. quesadilla cheese, shredded
- 1/2 cup canned seasoned black beans (drained)
- 1 medium jalapeno pepper, seeded and thinly sliced into circles
- 1 Roma tomato, diced finely
- 1 green onion, sliced finely
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup guacamole
- Canola or vegetable oil for frying
Put a 3-quart saucepan on the stove and fill about 1/2 of the way with oil (about 2 1/2 cups oil). Place a cooking thermometer in the oil and turn burner to medium-high heat. Heat oil to 350˚F.
Place the 20 Taquitos in the microwave on a microwave-safe plate and defrost for 2-3 minutes. Once defrosted, working on a cutting board, cut each Taquito in half on a long bias cut, getting a much surface area of the filling showing as possible. Prepare a plate with paper towels for draining. You should have 40 halves of the Taquitos prepared. Place in the 350˚ oil in batches of 10 Taquitos and let fry for 2 minutes. Remove with a mesh strainer to the plate to drain. Repeat with remaining batches until done.
Turn oven to broil and set rack 6-8 inches from heating elements.
Place the Taquitos in the middle of an oven-safe dish or platter. Sprinkle half of the cheese; sprinkle the jalape^evenly over cheese; sprinkle the black beans over the jalapenos and then sprinkle the remaining cheese on top. Place under the broiler in the oven for 3-5 minutes or until cheese is melted and bubbling.
While the Taquitos are in the oven, place the accompaniments in small serving bowls with spoons for serving.
Once Taquitos are ready, remove from oven and sprinkle with the diced tomatoes and sliced green onions. Serve either the sour cream, salsa or guacamole for dipping.