Page 4 - 2020 Parker Co. 4-H Food Show Recipe Book

Appetizers
Appetizers

R E
P E
R E C I P E S
C I
S

Black Bean
Black Bean

Taquitos with
Taquitos with

Fresh Salsa
Fresh Salsa

S t e r l i n g K i m b a l l
S t e r l i n g K i m b a l l
A g e D i v i s i o n : C l o v e r
A g e D i v i s i o n : C l o v e r

P R O C E D U R E
I N G R E D I E N T S
Instructions for salsa:
Ingredients for salsa: 1. Combine all ingredients in a food
1 15oz can fire roasted tomatoes processor or blender.
½ medium onion, cut in large chunks 2. Pulse until well mixed, place in a
2 cloves garlic container and refrigerate until ready to
1 handful fresh cilantro, stems removed use.
½ fresh jalapeno, seeds and stem
removed, cut in large chunks Instructions for taquitos:
¼ teaspoon salt 1. Place first 6 ingredients in a medium
¼ teaspoon cumin
bowl and stir to combine, set aside.
2. Lightly heat tortillas in a cast iron skillet
Ingredients for taquitos: and place between two plates to keep
1 can black beans, drained and rinsed warm.
4 medium banana peppers, chopped 3. Place about two tablespoons of the filling
2 stalks green onion, sliced in each tortilla and roll tightly closed.
1 clove garlic minced 4. When all tortillas are filled heat the skillet

4 oz sharp cheddar cheese, shredded with one tablespoon cooking oil and cook
2 oz cream cheese, room temperature five taquitos at a time.
15 6-inch corn tortillas
5. Cook the taquitos until brown and crispy
3 Tablespoons Cooking oil on each side, beginning with the seam

side down.
6. Transfer to a clean plate and serve
with fresh salsa.

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