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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.
Ingredients
- BONUS --->Make First ---> Pico de Gallo
A fantastic recipe to try when your garden or market is overflowing with fresh, flavorful tomatoes!
Ingredients
- 2 cups tomatoes (chopped ripe)
- 1 1/2 cups onion (chopped)
- 1/3 cup cilantro (chopped, fresh)
- 3 jalapeno pepper (seeded and chopped)
- 2 tablespoons lime juice
- 2 cloves garlic (minced)
- 1/4 teaspoon salt
Directions
- Wash hands with soap and water.
- Combine all ingredients in a medium bowl.
- Serve immediately or cover and refrigerate for up to 3 days.
Complete from here---
- 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)
Directions
- 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.