YIELD: 4 servings. 3 taquitos per serving.
TIME: 30 minutes
NUTRITIONAL INFO:
Calories 286, Carbohydrate 41 g, Dietary Fiber 6 g, Protein 14 g, Total Fat 8 g, Saturated Fat 3 g, Trans Fat 0 g, Cholesterol 24 mg, Sodium 565 mg
TAGS: Latin, Tacos, Healthy, Lunch
Description: Great to keep in the freezer. You can heat and eat for a quick snack or side dish! Serve with guacamole for added flavor.
INGREDIENTS:
• 2 cups Pico de Gallo, divided (see page 9)
• ½ cup cooked, finely chopped chicken
• ½ cup no salt added canned corn or frozen corn, thawed
• ¼ cup chopped green onion
• ¼ cup chopped green bell pepper
• ½ cup shredded reduced fat Cheddar cheese, Monterrey Jack cheese, or queso fresco
• 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 stove top 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.
