Ingredients

• 4 cups shredded cooked turkey or 4 cups cooked chicken
• 45 corn tortillas, room temp
• 1/2 cup canola oil, for frying
• salt
• 2 cups sour cream
• 1 cup mayonnaise
• 1 tablespoon parsley
• 1 tablespoon dried onion flakes
• 1 tablespoon dried chives
• 1 tablespoon cumin
• 1 teaspoon jalepeno salt (or regular salt)
• 1/2 tablespoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1 teaspoon white pepper (optional)

Instructions

1. Make the Dip and refrigerate ahead of time.

2. Mix sour cream and mayonaise together in a bowl. Mix dry ingredients in a separate bowl. Add dry spices to sour cream and mayonaise mixture stir to combine, cover & refrigerate for 2 hours to allow flavors to meld.

3. Taquito instructions: Heat oil in frying pan. Add one corn tortilla and fry for just a second, then turn and repeat. Place tortilla on a paper towel lined cookie sheet fitting about 6-8 per sheet. Place another papertowel over the tortillas and repeat with the rest until all are cooked. Sprinkle Salt over the tortillas as you go.

4. Once all the tortillas have been lightly fried and are soft, take shredded turkey and place on tortilla in a line. Gently fold tight and place seam side down on another cookie sheet. Repeat until all the taquitos are rolled.

5. Heat an electric skillet or griddle between 300-350' and oil surface generously. Place one taquito seam side down, add another right up against it and continue until you have a row across the skillet and taquitos are secure. Continue another row if you have room (I can generally cook about 25-30 at a time) Check the first taquito by rolling or using tongs to make sure seam is secure before turning. Roll taquitos left to right and let them cook 1-2 minutes, then roll again until they are secure and golden.

6. Place taquitos on platter and serve with Southwestern Dip, Salsa, Guacomole, Sour Cream, heated cheese whiz or whatever you like!