Taquitos with Creamy Jalapeño Sauce

Ingredients

• 6 cups cabbage shredded finely
• 7 oz pickled jalapeãos and carrots undrained canned
• 24 6-inch corn tortillas warmed ()
• 0.7 cup knudsen cream sour
• 0.3 cup real mayo mayonnaise kraft
• 30 servings oil for frying
• 0.3 cup onions finely chopped
• 3 cups refried beans 

Equipment

• bowl
• frying pan
• paper towels
• oven
• toothpicks

Directions

1. Heat oven to 250F.
2. Drain jalapeos and carrots, reserving liquid.
3. Pour reserved liquid over cabbage in large bowl; toss lightly. Refrigerate until ready to use.
4. Chop jalapeos and carrots; place in medium bowl.
5. Add sour cream, mayo and onions; mix well. Refrigerate until ready to use.
6. Heat 1 inch of oil in large skillet to 375F.
7. Spread 2 Tbsp. beans onto each tortilla; roll up tightly. Secure with wooden toothpicks.
8. Add, in batches, to skillet; cook 2 to 3 min. or until golden brown, turning occasionally.
9. Remove from skillet; drain on paper towels. Discard toothpicks. Keep warm in oven until all taquitos are fried.
10. Place taquitos on large platter; surround with cabbage mixture.
11. Serve topped with sour cream mixture.