Crispy, shallow-fried cheese taquitos are the perfect vehicle for leftover chile verde. These simple taquitos are rolled with queso fresco, fried until golden, and then generously topped with chile verde, crema, cotija cheese, and fresh cilantro for a delicious and satisfying meal.
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Slice the queso fresco into strips, about 1/2-inch thick.
Wrap the stack of corn tortillas in a paper towel and microwave for 60-90 seconds, until they are warm and pliable.
Place a strip of queso fresco onto a warm tortilla (add a pickled jalapeño slice if using) and roll it up tightly.
Heat oil in a large skillet over medium-high heat for shallow frying.
Carefully place the taquitos in the hot oil, seam-side down, to help seal them. Fry until golden brown and crispy on all sides, turning as needed.
Remove the cooked taquitos from the skillet and let them drain on a paper towel-lined plate.
Arrange the taquitos on a serving platter.
Generously spoon the warm chile verde over the taquitos.
Drizzle with Mexican crema.
Sprinkle with crumbled cotija cheese.
Garnish with chopped fresh cilantro and serve immediately.
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