Cooking Instructions:

• In a skillet over medium heat, add the ground Mexican chorizo (if using) and cook until browned, breaking it up with a spatula. This should take about 5-7 minutes. Once cooked, transfer it to a mixing bowl and set aside.
• In the same skillet, add the chopped yellow onion and poblano pepper. Sauté until the onion is translucent and the poblano is tender, about 5 minutes. Add the grated garlic and cook for an additional minute until fragrant.
• In the mixing bowl with the chorizo, add the sautéed vegetables, shredded cheddar cheese, cubed Monterey Jack cheese, shredded mozzarella, and chopped chipotle chile. Mix everything until well combined.
• Take a warm corn tortilla and spoon a generous amount of the cheese mixture into the center. Roll the tortilla tightly around the filling and secure it with a toothpick if necessary. Repeat this process until all the mixture is used up.
• In the skillet, heat a thin layer of oil over medium-high heat. Once hot, add the taquitos seam-side down. Fry for about 3-4 minutes on each side or until golden brown and crispy. Use tongs to flip them carefully.
• Once cooked, transfer the taquitos to a plate lined with paper towels to absorb excess oil. Serve immediately with yogurt, salsa, shredded lettuce, pickled onions, and avocado on the side.