These crispy, cheesy Mexican taquitos are quick and easy to make—even if you don’t want to bust out the big bottle of oil. Instead, brush them with a little oil, then bake them at 450° for around 15 minutes.

Ingredient :

TAQUITOS

• 1 (16-oz.) can refried beans
• 1/2 c. shredded pepper Jack (about 2 oz.) 
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 12 small corn or flour tortillas
• 1 c. shredded cheddar (about 4 oz.) 
• Neutral oil, for frying

GREEN CHILE SOUR CREAM SAUCE

• 1 (4-oz.) can green chiles, drained
• 1/2 c. sour cream
• 1/4 c. chopped fresh cilantro
• 1 clove garlic, minced
• 1 tbsp. fresh lime juice 
• Kosher salt
• Freshly ground black pepper

Directions :

1. In a large bowl, combine beans, pepper Jack, chili powder, and cumin. 
2. Place tortillas on a heatproof plate and cover with a damp paper towel. Microwave until warm, about 15 seconds. 
3. Place about 2 tablespoons bean mixture in center of tortilla. Top with cheddar and tightly roll up.
4. Into a large, high-sided skillet, pour oil to a depth of about 1/2". Heat over medium heat until oil is shimmering (an instant-read thermometer should register about 350°). 
5. Working in batches, fry rolled tortillas seam side down until golden, 2 to 3 minutes (flour tortillas may take 4 to 5 minutes). Flip and fry second side until golden, 1 to 2 minutes more. Using tongs, transfer to a paper towel-lined plate. Repeat with remaining tortillas, adjusting heat as needed.

GREEN CHILE SOUR CREAM SAUCE

1. In a medium bowl, combine green chiles, sour cream, cilantro, garlic, and lime juice; season with salt and pepper.
2. Serve taquitos warm with dipping sauce alongside.
3. Make ahead: Sour cream sauce can be made 1 day ahead. Store in an airtight container and refrigerate.