Traditional Taquito Platter

Serves: 4-5
Prep Time: 5 mins
Total Time: 25 mins

Ingredients
20 El Monterey corn or flour taquitos
Shredded Cheddar or Mexican Cheese Blend
(1) 8 oz. jar chunky salsa verde
1 cup sour cream
1 bag ready to eat shredded lettuce
1 ripe avocado cubed or sliced
2 large ripe tomatoes- cubed
1 small onion - chopped
Salt to taste

Directions
1. Prepare taquitos following packaging directions.
2. In a bowl, mix chunky salsa verde with sour cream (add salt to taste)
3. Place hot taquitos on plate (4 - 5 per person)
4. Top with shredded lettuce, chopped onion, diced tomatoes, and avocado cubes, then sprinkle with shredded cheese.
5. Drizzle salsa verde and sour cream blend on top.

Nacho Style Taquitos

Serves: 2-3

Ingredients
6-8 each El Monterey Beef and Cheese and/or Chicken and Cheese Taquitos
1/2 cup Black Beans
1/2 cup Shredded cheese
1/4 cup diced tomatoes
2 Tbl. sliced olives
1/4 cup sour cream
1 Tbl. chopped green onions
1/3 cup salsa

Directions
1. Heat taquitos per package instructions, and then arrange on a platter.
2. Top taquitos with black beans.
3. Sprinkle shredded cheese over all, and place under broiler until cheese melts.
4. Garnish platter with diced, tomatoes, sour cream, olives and green onions.
5. Serve immediately with side of salsa.

Santa Fe Roll-Ups

Serves: 10-12
Prep Time: 30 mins
Total Time: 40 mins

Ingredients
2 cups of your favorite guacamole
(2) 16 oz. packs cream cheese, softened
1 box Grilled Chicken and Cheese Flour Taquitos (20 count)
1/3 cup diced tomatoes and green peppers
1/3 cup finely diced red bell peppers
1/4 cup diced green onions
2 1/2 cups finely shredded cheddar and jack cheese
2 Tbl. finely chopped jalapenos in brine
1 tsp. salt
1/2 tsp. cumin
2 tsp. oregano
1/2 tsp. black pepper
(10) 10" flour tortillas preferably tomato or red pepper for holiday color

Directions
1. Place taquitos in the refrigerator for 4 hours to soften.
2. Combine cream cheese and guacamole in a mixing bowl, and mix thoroughly with a heavy-duty mixer attachment.
3. Add red bell peppers, green onions, and jalapenos to mixture and mix thoroughly.
4. In a separate bowl, mix spices with tomatoes.
5. Blend tomato mixture into the guacamole mixture, mixing well.
6. Spread approximately 1/3 cup guacamole-tomato mixture evenly on top of one flour tortilla.
7. Sprinkle 1/4 cup cheese evenly over the spread.
8. Take two taquitos and cut the doughy ends off about 1/4".
9. Place the two taquitos end to end 1/3 down the flour tortilla with the spread on and begin to roll the taquitos tightly into the flour tortilla.
10. Wrap in saran wrap and refrigerate. Make 9 more roll-ups.
11. Warm wraps in the microwave 30 seconds per wrap in film and let set for 5 minutes before slicing into spiral shaped appetizers. Serve with cowboy or chipotle ranch sauce.

El Monterey Taquito Salad

Serves: 8-10
Prep Time: 10 mins
Total Time: 20 mins

Ingredients
20 each beef or chicken corn taquitos
6 cups Shredded iceberg lettuce
2 cups diced fresh tomatoes
(2) 11 oz. cans Mexican corn, drained
(2) 15 oz cans black beans, drained
2 cups shredded cheddar and jack cheese
1/4 cup sliced olives
1/4 cup chopped green onions

Spicy Ranch Dressing:
3 cups of ranch dressing mixed with 3 tablespoons of diced jalapenos in juice. Refrigerate before using.


Directions
1. Defrost the taquitos for at least 2 hours in the refrigerator and cut them into 3’s or 4’s your choice and preheat the oven to 350°F.
2. Place taquitos on a bake sheet in a 350°F oven and bake 6-8 minutes until golden brown and crunchy. Turn oven off, open it slightly to allow heat to slowly dissipate and hold taquitos.
3. Place half of the lettuce in the bottom of a large deep glass bowl, layer the drained Mexican corn evenly over the lettuce, then layer the drained black beans evenly over the corn, then layer the diced tomatoes evenly over black beans, then layer half of the cut taquitos over tomatoes.
4. Repeat the layering process with the remaining ingredients, leaving the cheese, olives, and green onions to garnish the top.
5. Serve salad mix and apply Spicy ranch dressing as needed.

Quick Taquito Salada

Serves: 3-4
Prep Time: 5 mins

Ingredients
6-8 El Monterey Chicken and Cheese Taquitos
1 bag Fresh Pak Santa Barbara Prepared Salad Mix
Chipotle Ranch Salad Dressing; see recipe below
3/4 cup Tomato, diced, salad garnish
(1) 3 oz. can Sliced Olives, drained, salad garnish
1/4 cup Green Onion, diced, salad garnish
1/2 cup Shredded Cheese, salad garnish

Directions
1. Bake taquitos per package instructions. Remove from oven and let cool 5 minutes, slice when cool enough.
2. Prepare salad dressing.
3. Meanwhile, combine salad mix and select toppings.
4. Add previously prepared Chipotle Ranch salad dressing over top of salad.
5. Place salad onto serving plates and place sliced taquitos over top of salad. Top with cheese or other desired toppings.


Chipotle Ranch Salad Dressing
Makes 8 oz.

Ingredients:
1/4 cup canned Chipotle in Adobo
3/4 cup Hidden Valley Ranch Salad Dressing

Procedure

1. Puree the can of Chipotle chilies in adobo. (left over puree can be frozen or reserved in refrigerator)
2. Mix puree and ranch dressing together and serve.

Flour Taquitos with Southwestern cream of Squash Soup

Serves: (4) 1 cup Servings
Prep Time: 20 mins
Total Time: 60 mins

Ingredients
4 El Monterey Flour Taquitos
1 lb. Zucchini Squash, cut in 1" cubes
1 lb. Yellow Squash, cut in 1" cubes
1/2 lb. Potatoes, cut in 1" cubes
4 cups Chicken or Vegetable Broth
2 cups Heavy Cream
Salt, White Pepper, Granulated Garlic, seasoned to taste

Directions
1. Follow the reheat instructions on the package of El Monterey® Flour Taquitos and hold in a warm oven.
2. In a medium large stockpot bring to a simmer the squash, potatoes, and broth. Cook until vegetables are completely broken down and easy to puree.
3. Puree soup mix a with a submersible blender or in batches in a food processor, or for a more chunky texture simply break vegetables down with a stiff wire whip.
4. Add cream and bring to a simmer; adjust seasoning to taste and serve immediately.
5. Serve hot with El Monterey® Flour Taquitos.

Chicken Taquito Suiza Enchiladas

Serves: 3-4 taquito servings
Prep Time: 5 mins
Total Time: 15 mins

Ingredients
12 El Monterey Chicken Taquitos
(1) 19 oz. can Green Enchilada sauce
(1) 12 oz. can Evaporated Milk or 12 oz. cream
1 1/2 cups Sour cream or Mexican Crema
2 cups Monterey Jack cheese Shredded

Directions
1. Heat up El Monterey Chicken Taquitos according to the instructions on the package and keep warm for service.
2. Combine enchilada sauce and milk or cream in a heavy bottom sauce pan and bring to a simmer.
3. Stir in sour cream and keep warm for service.
4. In a casserole dish pour enough sauce on bottom to just cover the bottom of casserole, arrange taquitos on top of sauce, pour remaining sauce over the taquitos sprinkle cheese over each taquito and melt in a preheated 375ºF oven for 1-2 minutes.

Taquitos Over Rice & Beans

Serves: 4
Prep Time: 10 mins
Total Time: 20 mins

Ingredients
12 El Monterey Taquitos
2 Tbl. Olive oil
1/2 cup White onions diced
1/2 cup Celery diced
1/2 cup Green bell pepper diced
1 tsp. Garlic fresh crushed
1/2 cup Ham diced
1/4 tsp. Thyme ground or whole leaf
1/4 tsp. Oregano ground or whole leaf
1/8 tsp. Cayenne pepper
To Taste Black pepper & salt
(1) 12 oz. can Whole beans (pinto or red)rinsed and drained
4 cups Quick Instant Mexican Rice (hot and cooked)
1 1/2 Cups Chunky red salsa

Directions
1. Heat up taquitos according to the instructions on the package.
2. In a large sauté pan heat up olive oil and sauté onions, celery, peppers, and garlic until onions are translucent.
3. Add ham and seasoning and continue to cook until ham is slightly browned.
4. Add beans and cooked rice and mix ingredients well continue to cook until steam starts rising from pan and all ingredients are hot.
5. On a large platter mound and spread rice mix, arrange hot taquitos on platter and pour hot sauce over taquitos. Serve immediately.

Mexican Grill Taquito Tempura Battered Bites

Serves: 2

Ingredients
4 El Monterey Mexican Grill Chicken Taquitos
1 box Tempura batter
2 cups White Rice (cooked)
1 Carrot (shredded)
1/4 cup Teriyaki Pineapple Honey Glaze (your favorite brand)
1 Stalk Green onions chopped

Directions
1. Thaw El Monterey Mexican Grill Chicken Taquitos and cut them into thirds and set aside.
2. Prepare and preheat deep fat fryer according to manufacturer’s specifications to 375ºF. Read operating and frying instructions first before cooking.
Or use a heavy bottomed medium size stockpot with frying oil; all you need to fry this product is about 4 inches of oil. Heat oil to 375ºF and use a frying or candy thermometer to measure oil temperature. Always fry at the given temperatures, allow oil to reheat to given temperatures between batches of frying foods. Always wear protective eye wear when deep fat frying.
3. Prepare boxed tempura batter mix according to instructions on package.
4. Double lined a cookie sheet pan with good absorbent paper towels. Preheat oven to 160ºF.
5. Batter dip 3 or 4 of the cut taquitos using a long tine BBQ fork. Roll taquitos in batter and fully coat them. Lift taquitos out of batter and shake them well up and down several times to drain excess batter. Gently lower fork tines into fry oil and with another fork release bites into oil and allow them to cook until bites are lightly browned.
6. Once bites begin to brown scoop bites out of oil with a wire flat strainer and shake them well up and down several times to drain excess oil. Place bites on lined cookie sheet and allow them to drain. Place cookie sheet in oven to hold and keep warm. Do not cover products.
7. To serve: place rice in center of serving plate and spread carrots around rice. Arrange fried taquito bites around rice. Drizzle glaze and sprinkle green onions over rice and taquito bites. Have extra sauce on the side for dipping.

Taquito Bite Kabobs

Serves: 6 skewers
Prep Time: 60 mins
Total Time: 70 mins

Ingredients
10 El Monterey Taquitos
6 Pearl Onions
2 Zucchini squash
2 Yellow squash
2 Red bell pepper
2 Green bell pepper
6 Mushroom
6 Cherry tomato
6 Serrano pepper
1/2 cup Pineapple apricot jam

Directions
1. Prepare and ignite grill according to manufacturer specifications and use the medium to low heat area on the grill for cooking.
2. Bring about 2 quarts of water to a boil and add about a tablespoon of salt to the water.
3. Cut El Monterey Taquitos into thirds and set aside.
4. Peel onions and cut tips, cut squash into large 1-inch cubes, and cut peppers into 1-inch squares. Dip each vegetable into boiling water for about a minute just to get them lightly blanched and allow them to cool quickly by dipping them into ice water or on a cookie sheet in the refrigerator for about 20 minutes.
5. Skewer the Taquitos and vegetables however you like alternately i.e.
{vegetable-taquito-vegetable - vegetable-taquito-vegetable-vegetable-taquito} and so on.
6. Lightly brush skewers with olive or vegetable oil and grill them up for about 2-3 minutes on each side or until desired doneness is achieved. Once the skewers are about half way done begin basting them with the jam

El Monterey Taquito Ranchera Enchiladas

Serves: 4
Prep Time: 1 mins
Total Time: 5 mins

Ingredients
15 El Monterey Shredded Steak Taquitos (or your favorite El Monterey taquitos)
(2) 10 oz. cans Red Enchilada Sauce
8 oz. Salsa (thick chunky)
2 cups Cheddar & Monterey Jack cheese Shredded

Directions
1. Heat up El Monterey Taquitos according to the instructions on the package and keep warm for service.
2. Ranchera Sauce: Combine enchilada sauce and salsa in a heavy bottom sauce pan and bring to a simmer. Add tomato paste for a thicker sauce.
3. Pour enough sauce on the bottom of the casserole dish to coat. Arrange taquitos on top of sauce, then pour remaining sauce over the taquitos. Sprinkle cheese over each taquito and melt in a preheated 375ºF oven for 1-2 minutes before serving.

El Monterey Taquito Croutons

Serves: 8
Prep Time: 5 mins
Total Time: 6 mins

Ingredients
12 El Monterey Steak Taquitos cut into quarters (or your favorite El Monterey taquitos)
1/2 cup Parmesan Cheese

Directions
1. Prepared quartered taquitos according to package directions for oven baking, deep or pan-frying, until crispy.
2. Transfer cooked quarters to mixing bowl, sprinkle with Parmesan cheese and toss until fully coated. (To assure complete coating of cheese, pour a tablespoon of salad oil over taquitos and fully coat them before adding the Parmesan cheese.)
3. Place parmesan-coated taquitos on a lined or greased cookie sheet. Sprinkle any remaining cheese over taquitos. Bake in a 400ºF oven for about 1 minute or until the cheese melts. Be careful not to over brown taquitos.
4. Serve warm or just cooled over salads, with soups, or as a snack.. Use a creamy Chipotle Bacon Ranch dressing (see recipe below) to add some zest to your salad or as a spicy dip.

Chipotle Ranch Bacon Dressing
Makes about 2 1/2 cups

2 cups Ranch Dressing
1 Tbl. Chipotle puree
1 tsp. Garlic puree
1/2 cup Bacon bits

1. Mix all ingredients together and refrigerate for an hour before using.
2. Toss dressing with any green salad.

El Monterey Chicken Corn Taquito Soup

Serves: 8
Prep Time: 15 mins
Total Time: 23 mins

Ingredients
16 El Monterey Chicken Corn Taquitos
9 cups Water
8 cubes Tomato Bouillon w/ chicken flavor*
1 cup Red onion diced
1 cup Zucchini diced
1 cup Tomato diced
1 cup Carrot diced
1 cup Celery diced
1 cup Cilantro chopped
1 cup Green onion diced

Directions
1. Heat up El Monterey Shredded Taquitos according to the instructions on the package and keep warm for service.
2. Combine water and bouillon cubes in a saucepan and bring to a boil and maintain for a minute. Hold broth on low until ready for service.
3. Combine all vegetables and mix well. Divide vegetables evenly into 8 serving bowls that have been heated in a warm oven.
4. Return broth to a boil on stove. Remove from heat and pour over vegatables into serving bowls. Serve immediately with two El Monterey Taquitos in each cup.

Taquito Quiche Cups

Serves: 12
Prep Time: 10 mins
Total Time: 40 mins

Ingredients
1 1/2 cups Cheddar & Monterey Jack shredded cheese mixed
3/4 cup Bacon bits or minced ham
1/2 cup Green onion chopped
1/4 cup Serrano chile minced
6 Eggs
3 cups Half-n-half or whole milk
1 cup Nacho Cheese flavored corn tortilla chips ground
12 El Monterey Beef Steak Corn Taquitos (or any flavor)

Directions
1. Cut 12 El Monterey Taquitos in half and set aside.
2. Move oven rack to the second position from the bottom. Preheat oven to 350ºF. Line standard size muffin pan with paper muffin cups and spray with food release. Place muffin pan on a cookie sheet for easy transport.
3. Evenly distribute cheese, bacon, green onions, and chilies in each muffin cup.
4. Make the custard by whisking eggs in a large bowl until frothy. Add half-n-half or milk and mix thoroughly. Evenly pour and distribute custard among all the muffin cups.
5. Bake muffins for approximately 10 – 15 minutes or until the custard just begins to firm up. Gently open oven door and remove cookie sheet and place on counter nearby and close oven immediately.
6. Press the cut ends of two taquito halves at an angle into the center bottom of each muffin cup. Sprinkle the ground corn tortilla chips over the tops and return muffin pan to the oven for an additional 10-15 minutes. When custard is firm and taquitos are crisp and hot, turn oven off and allow Taquito cups to set and rest in the oven 5-10 minutes before serving.

Mexican Cheese Ball

Serves: 16-20

Total Time: 6 mins

Ingredients
30 El Monterey Taquitos
2 cups Nacho Cheese flavored corn tortilla chips ground
2 cups Cream cheese, softened
1 cup Cheddar cheese shredded
1 cup Monterey Jack cheese shredded
2 cups Pepper jack cheese shredded
1/4 cup Green onions chopped
2 Tbl Serrano or jalapeno peppers minced

Directions
1. Prepare El Monterey Taquitos as suggested on package and keep warm.
2. Place ground tortilla chips in a large mixing bowl or on a flat cookie sheet and set aside.
3. Combine all of the ingredients except for the Taquitos and tortilla chips until thoroughly mixed and the lumps have been worked out of the cream cheese.
4. Lightly spray food release on your hands and gather the cheese mix with your hands to form a ball.
5. Roll the cheese ball in the ground tortilla chips until completely coated. Serve immediately by arranging hot taquitos around cheese ball.
6. Allow cheese ball to sit at room temperature to soften an hour or so once taken out of refrigerator away from the heat before arranging the cooked taquitos around it.


Note: This can be made 2-3 days ahead. Seal cheese ball in plastic wrap and place in refrigerator until ready to use. Before serving, allow chilled cheese ball to sit at room temperature for an hour to soften.

El Monterey Corn Taquitos con Mac 'n Cheese

Serves: 3-4
Prep Time: 3 mins
Total Time: 28 mins

Ingredients
6-8 El Monterey Taquitos - any variety
1 box Mac n Cheese dinner original flavor

Directions
1. Prepare El Monterey Taquitos as directed on package.
2. While taquitos are cooking, prepare Mac n Cheese dinner according to instructions on package.
3. Remove taquitos from oven, cut in quarters and add to Mac n Cheese. Serve immediately.

Salsa Spiked Spanish Rice with Taquitos

Serves: 6
Prep Time: 10 mins
Total Time: 20 mins

Ingredients
1 Package of El Monterey Taquitos
1 Package of Spanish Rice mix
1 cup Cilantro, chopped
1/2 cup Purple onion, chopped
1 Tbl Jalapeno, minced
1 Tbl Lime juice

Directions
1. Prepare rice according to package directions.
2. Combine cilantro, onion, jalapeno and lime juice to prepare a salsa.
3. Heat El Monterey Taquitos according to the packaging, keep warm.
4. When rice is ready, gently fold in salsa. Serve with burritos and taquitos. Garnish with avocado and sour cream, if desired.

El Monterey Taquito Chilaquille Scramble

Serves: 3-4
Prep Time: 8 mins

Ingredients
6 El Monterey Taquitos - any variety
To coat pan Cooking oil
1/4 cup White or yellow onions diced
1/4 cup Green bell peppers diced
1/4 cup Tomatoes diced
6 Large eggs lightly beaten
To taste Salt & black pepper
1 cup Shredded cheddar and Monterey Jack cheese blend

Directions
1. Prepare El Monterey taquitos as directed on package; cut taquitos into quarters and hold in a pre-heated oven at 200F.
2. Over medium high heat, heat up a non-stick coated pan with enough cooking oil to lightly coat the bottom of the pan. Once oil is hot, saut onions, peppers, and tomatoes until onions are translucent, about 5 minutes.
3. Remove taquitos from oven, add to the skillet, and continue to saut until taquitos start to lightly brown.
4. Stir in eggs with a rubber spatula and turn heat to medium and cook eggs while scrapping the bottom of the pan with spatula to avoid over cooking the eggs. Once the eggs have just about cooked, turn heat to medium low, spread the cheese evenly over the entire surface of the skillet. Keep scraping the pan until all the eggs have cooked and the cheese is melted. Serve immediately.