Ingredients with Measurements:
- 1 lb. Queso de Biescas cheese, grated
- 1/2 cup all-purpose flour
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Wire rack for draining
Step-by-step instructions:
1. In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
2. In another shallow dish, beat the eggs.
3. In a third shallow dish, place the panko breadcrumbs.
4. Take each piece of grated Queso de Biescas cheese and coat it in the flour mixture, then dip it in the beaten eggs, and finally coat it in the panko breadcrumbs. Press the breadcrumbs onto the cheese to ensure they stick.
5. Place the coated cheese on a wire rack and repeat with the remaining cheese.
6. Heat the vegetable oil in a deep fryer or large pot to 375°F.
7. Fry the cheese taquitos in batches for 2-3 minutes or until golden brown and crispy.
8. Remove the taquitos from the oil and place them on a wire rack to drain any excess oil.
9. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Frying temperature: 375°F
Serving size:
This recipe makes approximately 20 taquitos.
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 4g
Cholesterol: 45mg
Sodium: 280mg
Total carbohydrates: 11g
Dietary fiber: 0g
Sugar: 0g
Protein: 6g
Substitutions for ingredients:
- Queso de Biescas cheese can be substituted with any other melting cheese such as cheddar or mozzarella.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
Variations:
- Add chopped jalapeños or green chilies to the cheese mixture for a spicy kick.
- Serve the taquitos with a side of guacamole or salsa for added flavor.
Tips and tricks:
- Make sure the cheese is well coated in the flour, egg, and breadcrumb mixture to prevent it from melting and oozing out during frying.
- Use a wire rack to drain excess oil from the taquitos and keep them crispy.
- Serve the taquitos immediately after frying for the best taste and texture.
Storage instructions:
Store any leftover taquitos in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the taquitos, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the taquitos on a platter and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions.
Pairings:
Serve the taquitos with a side of rice and beans for a complete meal.
Suggested side dishes:
Rice and beans, guacamole, salsa.
Troubleshooting advice:
- If the cheese oozes out during frying, try freezing the cheese for 30 minutes before coating it in the flour, egg, and breadcrumb mixture.
- If the taquitos are not crispy, try frying them for a longer time or increasing the temperature of the oil.
Food safety advice:
- Use caution when frying with hot oil.
- Make sure the cheese is fully coated in the flour, egg, and breadcrumb mixture to prevent it from melting and oozing out during frying.
Food history:
Queso de Biescas is a type of cheese from the Aragon region of Spain. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
The Queso de Biescas Taquitos have a crispy, golden brown exterior and a gooey, melted cheese filling. The cheese has a mild, nutty flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve the Queso de Biescas Taquitos as an appetizer or snack with your favorite dipping sauce. They are also a great addition to a Mexican-inspired meal.
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Region: Spanish