Rolled Zucchini Taquitos with Oaxaca Cheese | Authentic Mexican Recipe

Oaxaca cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella cheese

Both alternatives provide similar textures and flavors.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas are more nutritious, while flour tortillas are often less expensive.

Start by preparing the salsa verde with tomatillos, jalapenos, and half an onion.

In a pan, bring water to a boil and add the tomatillos, jalapenos, and onion. Cook for about 10 minutes until the tomatillos are soft and change color to dark green.

Remove the cooked ingredients and add them to a blender along with salt and chicken buan to taste, and two garlic cloves. Blend until thick.

Set the salsa aside to cool down.

Wash the zucchini and slice it into thin strips.

Pull apart or slice the Oaxaca cheese into thin pieces.

Microwave the corn tortillas in a baggie for about 1 to 1.5 minutes until warm and pliable.

Take a tortilla and add four slices of zucchini and two slices of Oaxaca cheese, then roll it tightly to form a taquito.

Heat vegetable oil in a pan until hot. Test the oil by adding a small piece of tortilla; if it floats, the oil is ready.

Carefully add the rolled taquitos to the hot oil and fry for about 1 to 2 minutes on each side until golden and crispy, being careful not to flip them too much to prevent the filling from spilling out.

Once cooked, plate the taquitos and add salt, sour cream, and queso fresco on top. Serve with the salsa verde.

Cooking Techniques

Equipment Needed

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Allergens