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- 1 tablespoon olive oil, plus additional
- 3 eggs
- Salt and pepper
- 1 cup Mexican blend cheese
- 1/2 jalapeño, minced (optional)
- A handful cilantro, chopped (optional)
- Canola oil, for frying
- 8 6-inch corn tortillas
- 8 slices ham
- 1 cup sour cream
- 1 tablespoon hot sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
Preheat oven to 400°F.
Heat a drizzle or so of olive oil in a medium-size, nonstick skillet over medium heat. In a small bowl, whisk the eggs with a little salt and pepper then add to the pan and scramble them as they cook. Once the eggs begin to firm up, remove pan from the heat and add the cheese, minced jalapeño and cilantro (if using). Set aside.
Heat a tablespoon of canola oil into a small frying pan. Working in batches of 2-3 at a time, add tortillas to the hot oil and fry until pliable, about 10 seconds on each side. Quickly place a slice of ham onto the tortilla and 2 tablespoons of the egg mixture. Roll the tortilla up into the tube shape and place it onto a sheet tray, seam-side down. Repeat until you’ve used all the filling.
Place the taquitos into the oven and bake for 15 minutes or until golden brown.
While the taquitos are cooking, in a small bowl, whisk together sour cream, hot sauce, 1/2 teaspoon salt, cumin and smoked paprika.
Remove the taquitos from the oven, cool slightly and serve with the dipping sauce alongside.