From the Pantry Butler kitchen
Crispy Taquitos
Fresh pico de gallo, cooked chicken, veggies, and cheese combine to make these tasty taquitos that are baked, not fried, for a healthy meal or snack. USDA MyPlate Kitchen — California Champions for Change Lunch Recipes — California Department of Public Health — Network for a Healthy California (public domain), via myplate.food
Ingredients
- 1 1/2 Pico de Gallo, divided
- 1/2 cup cooked chicken, finely chopped
- 1/2 cup canned corn, no salt added — or frozen, thawed
- 1/4 cup green onion, chopped
- 1/4 cup green bell pepper, chopped
- 1/2 cup cheddar cheese, low-fat, shredded — or Monterey jack or queso fresco
- 12 corn tortillas
- 2 teaspoons vegetable oil — or cooking oil of choice
Method
- 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.
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