Ingredients
| Taquitos | |
|---|---|
| Vegetable oil, for frying | |
| (16-ounce) package LLOYD’S® Pecanwood Smoked & Seasoned Pulled Pork with Pig Beach Mustard Sauce | |
| 1½ | cups shredded cheddar cheese |
| 1 | cup (8 ounces) cream cheese, room temperature |
| 12 | CHI-CHI’S® Flour Fajita Style Tortillas |
| Queso | |
|---|---|
| 1 | cup PLANTERS® Deluxe Whole Cashews |
| ¾ | cup hot water |
| 2 | tablespoons nutritional yeast |
| 1 | clove garlic, peeled |
| 3 | tablespoons Chopped fresh cilantro, for garnish |
Directions
For the Taquitos
In a large straight-sided skillet, heat 1/2-inch oil over medium heat until it reaches 375°F.
Meanwhile, in a large bowl, mix pulled pork, cheddar and cream cheese together until combined.
Spread roughly 1/4 cup of pork mixture evenly over tortillas. Roll up each tortilla and place onto a baking sheet, seam-side-down.
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 the Queso
In a blender or food processor, combine cashews, water, yeast and garlic.
Puree until smooth. Transfer to a large serving bowl. Garnish queso and taquitos with cilantro. Serve and enjoy.