Taquito Pan de Elote
by Mary S.
1/3 cup unsalted butter, softened2 tablespoons granulated sugar
4 eggs
1 (15 oz.) can cream style corn
1 (10 oz.) can diced tomatoes with green chilies, well drained
1/2 cup shredded Pepper Jack cheese
1 cup shredded Colby Jack cheese, divided
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/4 Teaspoon kosher salt
1
(22.5 oz.) pkg. José Olé® Chicken and Cheese Taquitos baked in Flour Tortillas, partially thawed and cut into 1-inch slices
Heat oven to 350°F.
Spray a 13x9x2-inch baking dish with no-stick cooking spray. Set aside. In a large mixing bowl, beat together butter, sugar, eggs and corn on medium speed until well mixed. Stir in tomatoes with green chilies, Pepper Jack cheese, and 1/2 cup Colby Jack cheese. In a small bowl, stir together flour, cornmeal, baking powder, and salt. Stir into first mixture with a wooden spoon just until moistened. Pour half into prepared dish. Add Taquito slices, cut-side up, evenly on top. Spoon remaining mixture over Taquitos. Bake for 50-55 minutes until center tests done with a toothpick. Sprinkle with remaining 1/2 cup of Colby Jack cheese. Cool for 10 minutes before cutting into squares to serve. Garnish as desired.
Serves 12.