You will need

• 15 oz ricotta cheese
• 1/2 white onion, finely diced
• 1 garlic clove, minced
• 1/2 rotisserie chicken, shredded
• 18 white corn tortillas
• 1 cup sunflower oil
• 3 Roma tomatoes
• 1/4 white onion
• 1 garlic clove, unpeeled
• 1 fresh jalapeño pepper, seeded
• 2 T cilantro

Instructions

1. To make the salsa, heat a griddle over medium-high heat. Roast the garlic, jalapeño, tomatoes, and onion until slightly charred, then remove from heat.
2. In a blender, puree the roasted garlic, jalapeño, tomatoes, onion, and cilantro until smooth. Salt to taste. Pour into a serving bowl.
3. Mix the ricotta cheese with the chopped onion, minced garlic, and shredded chicken in a bowl. Salt and pepper to taste.
4. Heat the griddle again to medium-high heat, and place the tortillas on for 30-45 seconds until soft. Spoon 3 tablespoons of the cheese mixture on each tortilla. Roll up tightly and secure with a toothpick to keep together while cooking.
5. Heat a cast iron skillet with the sunflower oil over high heat. Fry the taquitos, four at a time, until golden on all sides. Transfer to a paper towel-lined tray to drain any excess oil. Repeat until finished.
6. Serve the chicken taquitos with homemade salsa on the side. Enjoy!