Turkey Taquitos with Cranberry Salsa
Are you looking for a fun new way to use those Thanksgiving leftovers? I've got you covered. Make these ridiculously delicious taquitos with cranberry sauce salsa.
Ingredients
- 1 can whole-berry cranberry sauce
- 1 tsp orange zest plus 1/2 cup fresh juice (from 1 large orange)
- 2 tbsp chopped chipotle chiles (from 1 (7-oz.) jar chipotle chiles in adobo sauce)
- 1/2 tsp ground cumin
- 2 tsp salt divided
- 1 tbsp fresh lime juice
- 8 cups vegetable oil
- 24 corn tortillas
- 12 oz leftover shredded turkey
- 6 oz pepper Jack cheese shredded
Instructions
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Combine cranberry sauce, orange zest and juice, chipotle chiles, cumin, and 1/2 teaspoon of the salt in a medium saucepan over high. Bring to a boil, reduce heat to medium, and simmer until slightly thickened and reduced to 1 1/2 cups. Stir in lime juice; set aside.
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Meanwhile, heat oil to 375°F in a large Dutch oven. Wrap 2 separate stacks of 12 tortillas in damp paper towels. Microwave each stack 20 seconds on HIGH.
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Arrange 1/2 ounce of the turkey and 1 tablespoon of the cheese down center of each tortilla leaving 1/2 inch of space on each end. Roll and secure with 2 wooden picks per tortilla.
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Fry 6 at a time until golden and crunchy, 1 to 2 minutes. Drain on paper towels, and sprinkle with remaining 1 1/2 teaspoons salt. Serve with cranberry salsa for dipping.
