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.
- Prep: 25 min
- Cook: 12 min
- Total: 37 min
- Servings: 4
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $2.39/serving
Dietary
- Gluten-Free
- Nut-Free
- Egg-Free
Tags
- bake
- quick
- healthy
- savory
- kid-friendly
- crowd-pleaser
- budget-friendly
Ingredients
- 1.5 cup Pico de Gallo (divided)
- 0.5 cup chicken (cooked, finely chopped)
- 0.5 cup canned corn (no salt added)
- 0.25 cup green onion (chopped)
- 0.25 cup green bell pepper (chopped)
- 0.5 cup cheddar cheese (low-fat, shredded)
- 12 corn tortillas
- 2 teaspoon vegetable oil
Instructions
- 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.
Nutrition (per serving)
- Calories: 322
- Protein: 15.3 g
- Carbohydrates: 48.2 g
- Fat: 8.6 g
- Fiber: 7.3 g
- Sodium: 213 mg
- Saturated Fat: 2.7 g
- Sugar: 5.1 g
- Cholesterol: 27 mg