Hormel Foods Recipes

Ingredients

• 2 cups shredded Cheddar and Monterey Jack cheese blend
• 1 1/2 cups shredded cooked chicken
• 1 teaspoon ground cumin
• 12 corn tortillas, softened
• 1/4 cup vegetable oil, divided
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/4 cup diced carrot
• 2 cloves garlic, minced
• 3/4 cup long-grain rice
• 1 (10-ounce) can diced tomatoes with green chiles
• 1/2 cup water
• 1/4 cup HERDEZ® Salsa Verde
• 1/2 cup peas, thawed
• 1 (16-ounce) can refried beans
• HERDEZ® salsa verde, WHOLLY GUACAMOLE® dip, sour cream and queso fresco

Directions

1. To make taquitos, in bowl, combine cheese blend, chicken and cumin; mix well. Place about 1/4 cup chicken mixture on each tortilla. Roll up tortillas tightly; secure each with wooden pick. Lightly brush rolled tortillas with 1 tablespoon vegetable oil.
2. In large skillet, heat remaining 3 tablespoons vegetable oil over medium heat; cook rolled tortillas until lightly browned.
3. To make Mexican Rice, in medium saucepan, heat olive oil over medium-high heat. Add onion, carrot and garlic; sauté 3 minutes. Add rice; cook and stir 1 minute longer. Stir in tomatoes, water and salsa verde.
4. Cover saucepan; reduce heat to low. Cook 20 minutes or until all liquid is absorbed and rice is tender. Stir in peas. Let stand covered 5 minutes.
5. Heat refried beans according to package directions.
6. Serve taquitos with Mexican rice, warm refried beans, salsa verde, guacamole, sour cream and queso fresco.