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Crispy Taquitos

Ready In: 30 minutes
Serves: 4
Gluten-freeLow Added Sugar
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

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 g10%
Saturated Fat 3 g15%
Sodium 565 mg25%
Total Carbohydrate 41 g15%
Dietary Fiber 6 g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: