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Cook onion in cooking oil in heavy skillet. When onion is wilted, add meat and cook until mixture turns white. Add salt, cumin, garlic, and hot sauce; cook about 5 minutes to allow flavors to blend. Put 2 or more tablespoons meat mixture on one edge of tortilla; add 2 to 3 tablespoons shredded cheese. Roll carefully; fasten edges with a toothpick. Place flaquitos in a wire basket; plunge into hot shortening and cook until crips. Do not overcook. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.
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|Serving Size: 1 Flaquito (13g)|
|Recipe Makes: 18 Flaquitos|
|Calories from Fat: 25 (71%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 8.8mg||3 %|
|Sodium 8.7mg||0 %|
|Potassium 40.6mg||1 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.2g|
|Protein 2.2g||3 %|
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Calories per serving: 35
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