Crispy Taquitos

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Yield	4 servings

Ingredients

2 cups	Pico de Gallo
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 toritllas
2 teaspoons	vegetable oil

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.