BBQ Taquitos with Cashew Queso
- FOR TAQUITOS:
- Vegetable oil, for frying
- 1 (16-ounce) package LLOYD’S® Pecanwood Smoked & Seasoned Pulled Pork with Pig Beach Mustard Sauce
- 1 1/2 cups shredded cheddar cheese
- 1 cup (8 ounces) cream cheese, room temperature
- 12 CHI-CHI’S® Flour Fajita Style Tortillas
- FOR QUESO & ASSEMBLY:
- 1 cup PLANTERS® Deluxe Whole Cashews
- 3/4 cup hot water
- 2 Tablespoons nutritional yeast
- 1 clove garlic, peeled
- 3 Tablespoons Chopped fresh cilantro, for garnish
Instructions
For taquitos:
1. In a large straight-sided skillet, heat 1/2-inch oil over medium heat until it reaches 375°F.
2. Meanwhile, in a large bowl, mix pulled pork, cheddar and cream cheese together until combined.
3. Spread roughly 1/4 cup of pork mixture evenly over tortillas. Roll up each tortilla and place onto a baking sheet, seam-side-down.
4. Working in batches, fry tortillas seam-side-down, turning occasionally, until golden-brown, about 1 to 2 minutes. Transfer to a paper-towel-lined plate to let drain.
For queso:
1. In a blender or food processor, combine cashews, water, yeast and garlic.
2. Puree until smooth. Transfer to a large serving bowl. Garnish queso and taquitos with cilantro. Serve and enjoy.