Published Monday, December 30, 2019
- 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.
2020-01-11_pict_taquitos_-_usda.jpg
Taquitos. Courtesy USDA.
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
- Heat oven to 425degF. 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: California Champions for Change, Lunch Recipes, California Department of Public Health, Network for a Healthy California
Nutrition Information
Serving Size: 3 taquitos (283g)
|
Nutrients |
Amount |
|---|---|
|
Calories |
249 |
|
Total Fat |
6 g |
|
Saturated Fat |
1 g |
|
Cholesterol |
19 mg |
|
Sodium |
204 mg |
|
Total Carbohydrate |
37 g |
|
Dietary Fiber |
5 g |
|
Total Sugars |
2 g |
|
Added Sugars included |
0 g |
|
Protein |
13 g |
|
Vitamin D |
0 mcg |
|
Calcium |
124 mg |
|
Iron |
1 mg |
|
Potassium |
269 mg |
N/A - data is not available
