Crispy Taquitos

25 min · Serves 4

Based on a recipe from California Champions for Change Lunch Recipes California Department of Public Health Network for a Healthy California, via USDA MyPlate Kitchen

What goes in

• 3 cupspico de gallo
• ½ cupcooked chicken, finely chopped
• ½ cupcanned corn, no salt added
• ¼ cupgreen onion, chopped
• ¼ cupgreen bell pepper, chopped
• ½ cuplow-fat shredded cheddar cheese
• 12corn tortillas
• 9.9 mlvegetable oil

How to cook it

1. Preheat your oven to 425 °F.
2. In a mixing bowl, stir together 1 cup of the pico de gallo, the chicken, corn, green onion, bell pepper, and cheese.
3. Warm the tortillas briefly on the stove or in the microwave until pliable.
4. Place a large spoonful of the chicken mixture into the center of each tortilla, roll them up tightly, and pin them shut with toothpicks.
5. Arrange the rolls seam-side down on a baking sheet and lightly brush the tops with oil.
6. Bake for 10 to 15 minutes until they are golden and crispy.
7. Serve three taquitos per person alongside the remaining pico de gallo.

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