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Ready In:
30 minutes
Serves: 4
Great to keep in the freezer. You can heat and eat for a quick snack or side dish! Serve with guacamole for added flavor.
What you'll need
Medium bowl
Spatula or spoon
Baking sheet
Measuring cups
Sharp knife
Toothpick
Ingredients
Serves 4
2 cups Pico De Gallo divided
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 Cheese reduced fat Cheddar, Monterey Jack, or queso fresco, shredded
12 Corn Tortillas
2 teaspoons Vegetable Oil
Directions
1.
Heat oven to 425°F. In a medium bowl, combine 1 cup Pico de Gallo, chicken, corn, green onion, bell pepper, and cheese.
2.
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.
3.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.
4.Place 3 taquitos on each plate and serve with remaining Pico de Gallo.
Storage Tips
- Great to keep in the freezer.
Nutrition Facts
Serving Size 3.00 piece
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 286 | ||
| % Daily Value* | ||
| Total Fat 8 g | 10% | |
| Saturated Fat 3 g | 15% | |
| Sodium 565 mg | 25% | |
| Total Carbohydrate 41 g | 15% | |
| Dietary Fiber 6 g | 21% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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