
- 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.
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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