Paneer, Corn & Jalapeno Taquitos with Chipotle Sauce

1. Heat a large skillet or pot over medium high heat and add oil. Once the oil is hot add the cumin seeds and let splutter for 30 seconds. Next add the diced jalapeño and saute for 2-3 minutes.
2. Add bell peppers, garlic, and continue to stir and saute until garlic is fragrant but not browned. Next add the taco seasoning, corn, sazon, chipotle in adobo sauce, stir and turn heat to low. Add the paneer, cilantro, cumin powder, and chili powder and mix quickly but gently to combine everything well so the seasonings are incorporated well throughout the paneer. Remove from heat and once it is cooled add the chopped pickled jalapeños and the cheese. Set aside.

Assembly:

1. Make sure the tortillas are room temperature so they do not break or rip when you're rolling them. Spread about 1-2 tsp of the cream cheese mixture starting from the center of the tortilla and going up until you are just one inch away from the outter edge.
2. Next, place a big spoonful of filling on one end of the tortilla and tightly roll it up all the way. Use a toothpick to secure the tortillas ( you don't want them to open up while you are frying) by placing it lengthwise and weaving it in and out just once so the flap side stays closed. Continue until all of them are complete this way.
3. Heat a wide skillet over medium high heat and fill with about 1/2 inch of oil . Once the oil is hot place the taquitos flap side down in the pan and cook them for a few minutes on each side until everything is golden. Remove on to paper towels. Serve hot with chipotle sauce to dip with!