Taquito-Style Rangoons

 

These are cream cheese and sharp cheddar Rangoon's dipped in sweet chili oil. 

Since you use a tortilla, I find them easier to make. 

Makes 1 serving.

Ingredients:

• 4 uncooked tortillas (I like Tortilla Land)
• 2 tbsp butter 
• 4 tbsp cream cheese 
• 1/2 cup sharp white cheddar cheese (shredded)
• 1/2 cup PF Chang's brand sweet chili sauce

Directions:

1. Preheat the oven to 400 degrees Fahrenheit 
2. In a large skillet, heat 1/2 tbsp butter over medium high heat until melted. 
3. Add first tortilla, and cook for 2 minutes. 
4. Flip and cook for 1 more minute. 
5. Transfer to plate for later. 
6. Turn heat down to medium low and heat another 1/2 tbsp of butter until melted. 
7. Add second tortilla. 
8. Cook for 1 minutes, and then flip. 
9. Cook for another minute. 
10. Transfer to plate. 
11. Add another 1/2 tbsp butter to skillet. It should melt immediately. 
12. Add 3rd tortilla and cook for 1 minute on each side. 
13. Transfer to plate. Add 1/2 tbsp butter (if necessary) to skillet. 
14. Add final tortilla and cook for 30 seconds to 1 minute on each side. 
15. Transfer to plate. Turn off heat. 
16. In a ramekin or small bowl, add cream cheese and microwave for 25 seconds. 
17. Line baking sheet with nonstick foil. 
18. Spread 1 tbsp of cream cheese all over tortilla. 
19. Top with 2 tablespoons cheddar. 
20. Roll into taquito and transfer to baking sheet. 
21. Repeat with remaining tortillas. 
22. Bake for 4 minutes. 
23. Flip and bake for 4 more minutes. 
24. Serve with sweet chili sauce.