Cooking Taquitos outdoors on your storm kitchen is super easy, and you also got to use up vegetables you have left in your fridge as well.
Ingredients
- 2 dl oil (for deep frying)
- 3 x gluten-free tortilla
- ½ x corn
- ½ x leeks
- ½ x red pepper
- 1 Bag taco spice mix
- ½ can taco salsa
- 80 g grated cheese
- ½ x spring onion
- 1 can crème fraîche
- 1 pinch fresh coriander
Method
- Put a little oil in the storm kitchen pan and fry the vegetables with taco seasoning, and add the shredded chicken and fry for a couple of minutes. Tip: When it comes to taco seasoning, I make my own. And take it with me in a small box.
- Put some filling in the tortillas, top with some salsa and grated cheese, before you roll them. Pour a good amount of oil into a saucepan and wait until the oil is hot enough, that when you stick a small stick in. Then you can see that there are small bubbles around it, then its ready. Roll up the tortillas and put them in the hot oil, and fry them for about 2 minutes on each side until they get a golden & crispy color.
- topp with some sour cream, jalapeños, spring onion, cilantro and some ekstra spice, and left overs from the pan!
