Cream Cheese Jalapeno Taquitos

Cream Cheese Jalapeno Taquitos 1 (8 oz.) block cream cheese, softened at room temperature 2 to 3 jalapenos, chopped very small *see notes 1/4 tsp garlic salt *or more to taste 2 tbsp canola oil *for frying 8 flour tortillas (6 inch flour tortillas) *or 10 corn tortillas if preferred kosher salt (optional) *for after frying Mix your softened cream cheese and chopped jalapenos together. Add your garlic salt and mix well. Adjust heat by adding more jalapenos as desired. Season with garlic salt to taste. Take about 2 tbsp. of the cream cheese filling and roll it up in a 6 inch flour tortilla. If using corn tortillas use about 1 tbsp. (You should get about 8 flour tortillas taquitos or about 10 corn tortillas.) Heat your 2 tbsp of oil over medium heat in a small skillet. Take each taquito and fry them one at a time. Place seam side down in the hot oil and let it cook on the bottom first, then rotate it on top and sides until golden brown on all sides, or done to your liking. Season with a pinch kosher salt after frying (optional). Notes Sometimes fresh jalapenos vary in hotness. Try a small bit of your chopped jalapeno to see what the heat level is like, then add more or less to the cream cheese. I usually add 2 unless they are not very hot. You can use corn or flour tortillas like the recipe states. You will end up with a few more corn tortilla taquitos because the corn tortillas are usually smaller. TIP: If your corn tortillas crack when rolling them, heat them in the microwave for about 10 seconds and then roll them! The amount of taquitos you end up with can vary depending on how much filling you roll in each tortilla. If you don’t want to fry the taquitos, bake them at 425 until heated through and crispy to your liking. You can spray them with cooking spray or brush them with canola oil and sprinkle them lightly with kosher salt before baking them to add a little salty taste!