Ingredients
3 servings Pico de Gallo
1/2 cup chicken (cooked
finely chopped)
1/2 cup corn (no salt added
canned or frozen
thawed)
1/4 cup green onion (chopped)
1/4 cup bell pepper (green
chopped)
1/2 cup cheddar cheese (shredded
reduced fat
or Monterey jack or queso fresco)
12 corn tortillas
2 teaspoons vegetable oil
Steps
Wash hands with soap and water.
Heat oven to 425 °F. In a medium bowl, combine 1 cup Pico de Gallo, chicken, corn, green onion, bell pepper, and cheese.
Soften tortillas on the stovetop or in the microwave oven, and spoon a heaping tablespoon of filling onto the center of each tortilla. Roll up tightly and secure each with a toothpick.
Place rolled tortillas seam side down on a baking sheet and brush each lightly with oil. Bake for 10 to 15 minutes or until crisp and lightly browned.
Place 3 taquitos on each plate and serve with remaining Pico de Gallo.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 273 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 19 mg |
| Sodium | 282 mg |
| Carbohydrates | 43 g |
| Dietary Fiber | 7 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 14 g |
| Vitamin D | 0 mcg |
| Calcium | 139 mg |
| Iron | 1 mg |
| Potassium | 447 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Crispy Taquitos. Recipe source: California Champions for Change Lunch Recipes California Department of Public Health Network for a Healthy California. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.