Crispy Taquitos
Fresh pico de gallo, cooked chicken, veggies, and cheese combine to make these tasty taquitos that are baked, not fried, for a healthy meal or snack.
- Yield
- 4 servings
- Serving size
- 3 taquitos
- Rating
- 3.42 of 5 (164 ratings)
Food groups
- Dairy: 1/4 cups
- Grains: 3 1/2 ounces
- Protein Foods: 1/2 ounces
- Vegetables: 3/4 cups
Ingredients
- 1 1/2 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 cheddar cheese, low-fat, shredded (or Monterey jack or queso fresco)
- 12 corn tortillas
- 2 teaspoons vegetable oil (or cooking oil of choice)
Directions
- Wash hands with soap and water.
- Heat oven to 425 °F. In a medium bowl, combine 1 cup Pico de Gallo, chicken, corn, green onion, bell pepper, and cheese.
- 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.
- 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.
- Place 3 taquitos on each plate and serve with remaining Pico de Gallo.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 321.92 |
| Total Fat | 8.57 g |
| Saturated Fat | 2.66 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 27.41 mg |
| Carbohydrates | 48.22 g |
| Dietary Fiber | 7.29 g |
| Total Sugars | 5.11 g |
| Added Sugars included | 0 g |
| Protein | 15.31 g |
| Calcium | 195 mg |
| Potassium | 486 mg |
| Sodium | 212.84 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 86 mg |
| Phosphorus | 421 mg |
| Selenium | 16 mg |
| Zinc | 2 mg |
| Vitamin A | 49 mcg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 27 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 23 mcg |
| Folate | 35 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 4 mg |
| Choline | 38 mg |
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Source
Recipe by: California Champions for Change Lunch Recipes — California Department of Public Health — Network for a Healthy California
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/crispy-taquitos. Federal works are public domain in the United States.