Crispy Taquitos
(1 votes, average: 3.00 out of 5)
Loading ...Ingredients
- 2 cups Pico de Gallo
- 1/2 cup cooked, finely chopped chicken
- 1/2 cup no salt added corn, canned or frozen, thawed
- 1/4 cup chopped green onion
- 1/4 cup green bell pepper, chopped
- 1/2 cup shredded, reduced fat cheddar cheese or Monterey jack or queso fresco
- 12 corn tortillas
- 2 teaspoons vegetable oil
Directions
Heat oven to 425°. 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.
Posted in Appetizers and Beverages
