Start by warming your tortillas in the microwave for about 30 seconds to a minute, just enough to heat them through, or on a comal until soft.

Cut the queso fresco into sticks about ¼ inches thick or as thick as you would like.

Take a tortilla and place a piece of cheese and a few slices of the pickled jalapenos and roll. Optionally you can place a toothpick along the seam so that it doesn’t fall apart.

Roll all of your tacos and set them aside.

To a frying pan, add the oil so that it’s ½ an inch up the pan or enough so that it will cover the tacos about halfway.

Heat the oil over medium to medium-low heat until it reaches about 350-375 degrees or until it bubbles when you place the back of a wooden spoon into the oil.

Add your tacos to the frying pan making sure not to overcrowd it.

Fry the tacos for about 2 minutes and flip and cook for another 2 minutes or until golden brown.

Repeat until done.

Remove any toothpicks you used to close the tacos.

These are great served with some shredded lettuce, diced tomato, and more queso fresco sprinkled on top and drizzled with some salsa verde. ENJOY!