This was actually a tacos recipe from Bayless but I adapted it for taquitos so I’d have a vegetarian option (I made turkey taquitos as well but I’m not sold on what I did – the meat got awfully crunchy. Guessing I may not need to pre-cook?).
Lots of corn tortillas
4 large poblano chiles
1 tbsp olive oil
1 medium onion, sliced
2 garlic cloves, chopped
dried thyme and oregano
3/4 cup chicken broth
3 red potatoes, cubed
6 cups chard leaves, sliced
1/2 cup heavy cream
salt to taste
queso fresco, crumbled
Roast poblanos in a broiler for 10 minutes. Cover with a kitchen towel and let stand for 5 minutes. Peel and seed and slice into strips.
Cook onion until browned. Add garlic and herbs and cook another minute longer. Add chiles.
In a saucepan, combine broth and potatoes. Simmer about 15 minutes.
Combine potato mixture, chard and pepper mixture. Boil until broth has evaporated. Add cream and reduce. Season with salt.
Put a little bit of filling into a corn tortilla. Secure with toothpicks. When you have a batch done, fry in 375 degree oil, about two min per side. Drain. Repeat until you have a bunch of taquitos.