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
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.
Per recipe: $3.58
Per serving: $0.89
California Champions for Change, Lunch Recipes
California Department of Public Health, Network for a Healthy California