Recipe

Servings: 16

Prep Time: 20 minutes

Cook Time: 45 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Ingredients for the taquitos:

• 3 tablespoons 4th & Heart ghee, Original or Garlic, divided
• 1/2 cup corn kernels (from fresh, canned or frozen)
• 1 large (2 small) zucchini, small diced
• 1/2 red onion, small diced
• 3 garlic cloves, minced or grated
• 1 red bell pepper, small diced
• 1 small lime, zest and juice
• 1 tablespoon chopped fresh cilantro
• 3 ounces Cotija cheese, crumbled (feta works well too)
• 16 corn tortillas
• kosher salt, to taste

Ingredients for the queso dip:

• 2 tablespoons 4th & Heart ghee, Original, Garlic or Turmeric
• 1/2 red onion, small diced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 small jalapeño, minced (deseeded if desired)
• 2 garlic cloves, minced or grated
• 2 medium Roma tomatoes, diced, divided
• 1 – 4 ounce can diced green chilies
• 1 – 12 ounce can evaporated milk
• 8 ounces sharp cheddar cheese, shredded (shred the cheese yourself; do not use pre-shredded cheese)
• 1 tablespoon cornstarch
• 2 tablespoons chopped fresh cilantro
• kosher salt, to taste
• freshly ground black pepper, to taste

Procedure:

1. For the taquitos: Preheat the oven to 425°F. Line a sheet tray with parchment paper or grease generously with ghee.
2. Melt 2 tablespoons of ghee in a large skillet over high heat. Add the corn and sauté until it begins to brown, about 6 minutes. Lower the heat to medium-high and stir in the zucchini, onion, garlic and bell pepper. Sauté for an additional 5 minutes or so, until the vegetables are softened and just beginning to brown.
3. Remove from the heat and mix in the lime zest and juice, cilantro and Cotija cheese. Taste and season with salt and pepper as needed.
4. Warm the tortillas in the microwave, wrapped in slightly damp paper towels, for 20 to 30 seconds. Place a generous tablespoon of filling each tortilla, spread out and roll up. Place the taquitos, seam side down, on the prepared tray.
5. Melt the remaining 1 tablespoon of ghee and use a brush or your fingers to brush the taquitos all over. Bake for 15 to 20 minutes, until crispy and browned. These can be shaped and frozen for up to 2 months, well wrapped. Follow the same baking method as above but plan on an additional 3 to 5 minutes when cooking from frozen.
6. For the queso dip: Place a medium saucepot over medium heat and melt the ghee. Add the onion and sweat until translucent, about 3 minutes. Sprinkle in the cumin and coriander and toast, stirring occasionally, for 1 minute, until aromatic.
7. Stir in the jalapeño and garlic and cook for 1 to 2 minutes before adding in half of the diced tomatoes, green chilies and the evaporated milk. Bring to a boil.
8. Toss the shredded cheese with the cornstarch until evenly coated then add to the boiling mixture. Lower the heat and stir until all of the cheese has melted about 3 minutes. Once the mixture is smooth remove it from the heat and stir in the chopped cilantro. Taste and season with salt and pepper as needed.
9. Serve alongside the taquitos for dipping.