Ingredients
- 3 servings 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)
Instructions
- 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.
Source: USDA / MyPlate