• Makes: 4 servings

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

• 3 servings Pico de Gallo (2 cups)
• 1/2 cup chicken (cooked, finely chopped)
• 1/2 cup corn (no salt added, canned or frozen, thawed)
• 1/4 cup green onion (chopped)
• 1/4 cup bell pepper (green, chopped)
• 1/2 cup cheddar cheese (shredded, reduced fat, or Monterey jack or queso fresco)
• 12 corn tortillas
• 2 teaspoon 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 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.
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.

Source: California Champions for Change, Lunch Recipes, California Department of Public Health, Network for a Healthy California

Nutrition Information

Serving Size: 3 taquitos (283g)

N/A - data is not available