Crispy Taquitos
En Español
Serving Size: 3 taquitos
Yield: 4 servings
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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 toritllas
2 teaspoons vegetable oil |
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Instructions:
1. Heat oven to 425°F. 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. |
Cost:
Per Recipe: $ 3.58
Per Serving: $ 0.90 |
Source:
Adapted from:
Lunch Recipes
California Department of Public Health, Network for a Healthy California
Author:
California Champions for Change
http://www.cachampionsforchange.net/en/docs/Lunch/Crispy-Taquitos.pdf |
Categories:
Eat Less Saturated Fats, Trans Fats and Cholesterol
Eat More Fruits and Vegetables
General
Parents of young children
Parents of teens
Hispanic
Skillet
Oven
Stovetop/Hot Plate
Main Dish
Snacks/Sandwiches
Appetizers
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