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Crispy Taquitos

This recipe is from the Arizona Nutrition Network and appears on Eat Well, Be Well.

Ingredients

Serves 4

  • 2 cups pico de gallo
  • ½ cup cooked, finely chopped chicken
  • ½ cup no salt added canned corn or frozen corn, thawed
  • ¼ cup chopped green onion
  • ¼ chopped green bell pepper
  • ½ cup shredded low sodium Cheddar or Monterey Jack cheese
  • 12 corn tortillas
  • 2 teaspoons vegetable oil

Instructions

  1. Wash hands thoroughly with warm water and soap. Wash fresh vegetables before preparing.
  2. Heat oven to 425° F. In a medium bowl, combine 1 cup pico de gallo, chicken, corn, green onion, bell pepper, and cheese.
  3. 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.
  4. 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.
  5. Place 3 taquitos on each plate and serve with remaining pico de gallo.

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