Serves 4
322 cal · 30 min
Crispy Taquitos
Recipe GLPRe6fdc1f7a01d79
Golden, crispy baked taquitos filled with seasoned chicken, sweet corn, fresh vegetables, and melted cheddar cheese. Served warm with fresh pico de gallo salsa on the side. Perfect as a main course or appetizer.
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Ingredients
1 1/2 cups pico de gallo, divided
1/2 cup cooked chicken, finely chopped
1/2 cup canned corn, no salt added (or frozen, thawed)
1/4 cup green onion, chopped
1/4 cup green bell pepper, chopped
1/2 cup low-fat cheddar cheese, shredded
12 corn tortillas
2 teaspoons vegetable oil
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Preheat the oven to 425 °F.
In a medium mixing bowl, combine 1 cup of the pico de gallo with the finely chopped cooked chicken, drained corn, green onion, green bell pepper, and shredded cheddar cheese. Stir until well blended.
Warm the corn tortillas by placing them directly over a gas flame for a few seconds per side, or wrap them in a damp paper towel and microwave for 30 to 45 seconds until pliable and warm.
Place about 1 heaping tablespoon of the filling in the center of each softened tortilla. Roll each tortilla tightly from one side to the other, forming a compact cylinder.
Insert a toothpick through the seam of each taquito to hold it securely in place as it bakes.
Arrange the rolled taquitos seam side down on a lightly oiled baking sheet in a single layer.
Lightly brush the outside of each taquito with vegetable oil using a pastry brush.
Bake in the preheated 425 °F oven for 10 to 15 minutes, until the taquitos are golden brown and crispy on the outside.
Remove from the oven and carefully take out the toothpicks. Place 3 taquitos on each serving plate and top with the remaining 1/2 cup of pico de gallo. Serve immediately while warm.
