Cooking at Home - Crispy Taquitos

PROMO Food - Cooking Home Pots Soup Stew - iStock - Ozgur Coskun
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.


PICT Taquitos - USDA
Taquitos. Courtesy USDA.


  • 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


  1. Heat oven to 425degF. 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)





Total Fat

6 g

Saturated Fat

1 g


19 mg


204 mg

Total Carbohydrate

37 g

Dietary Fiber

5 g

Total Sugars

2 g

Added Sugars included

0 g


13 g

Vitamin D

0 mcg


124 mg


1 mg


269 mg

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