16 Corn Tortillas (plain or chipotle flavored)
Salsa Chicken, cold and drained of juices
Â½ C. Queso Fresco
4 sprigs Cilantro
Preheat oven to 375.Â On baking sheet, place 4 tortillas in oven for 3 to 4 minutes.Â Remove from oven.Â Set tortillas on work surface and spoon about Â¼ C. salsa chicken in a line down the center of each tortilla and roll into tight cylinders; set parallel to each other on work surface.Â Cut 4 10â€ skewers in half.Â Insert one half through one end of the 4 rolls to hold together.Â Insert the other half on the other end of the same rolls.Â Do not press the skewered rolls too close together.Â Repeat for the other 3 sets of 4 tortillas.Â Line platter with paper towels.Â Fill heavy bottomed skillet with 3 inches of oil.Â Heat over high heat until it registers 350.Â Place one set of rolls into hot oil and fry 2-3 minutes, until crisp.Â Remove with tongs to paper towels.Â To serve place a small mound of jelly and salsa in the center of a plate.Â Remove skewers from taquitos, cut each in half on the bias and fan out around jelly and salsa.Â Sprinkle cheese over taquitos and garnish with cilantro.Â Place sour cream into a squeeze bottle and make zig zags over the plate to decorate.