Taquitos Nortenos De Requeson (Northern Cheese Taquitos)

• 1 cup requeson cheese (any soft spreadable white cheese, since requeson is not available in many places) or 1 cup unsalted ricotta cheese (any soft spreadable white cheese, since requeson is not available in many places) or 1 cup soft cream cheese (any soft spreadable white cheese, since requeson is not available in many places)
• 3 teaspoons serrano chilies, minced
• 3 teaspoons epazote, finely cut (you can substitute it with cilantro or parsley)
• 1 dash salt
• 1 dash pepper
• 12 flour tortillas
• 4 tablespoons canola oil

1. In a bowl, mix the cheese with the chiles, epazote, salt and pepper.
2. Lightly heat the tortillas on a skillet (comal) to soften them up and so that they are easy to handle.
3. Near the edge of each tortilla, place a bit of the cheese mixture.
4. Be careful that it does not stick out so it doesn't burn while frying it.
5. Roll each tortilla forming "taquitos" or "flautas" and hold with toothpicks (to secure it and avoiding it to open while frying).
6. Heat the oil on a skillet and fry 3 tacos at the time and turn them to get an even golden color.
7. When you have fried all taquitos, place them over a papel towel to absorb excess oil.
8. Cut the "taquitos" in 2 or 3 parts and serve them warm.

requeson cheese, serrano chilies, epazote, salt, pepper, flour tortillas, canola oil

Taken from www.food.com/recipe/taquitos-norte-os-de-requeson-northern-cheese-taquitos-237813 (may not work)