Crispy Taquitos

Ingredients

• 3 tbsp Servings Pico de Gallo, divided
• 85 g Cooked chicken, finely chopped
• 1/4 tsp Canned corn, no salt added, or frozen, thawed
• 1/2 medium onion Green onion, chopped
• 1/4 tsp Green bell pepper, chopped
• 2 tbsp Cheddar cheese, low-fat, shredded, or Monterey jack or queso fresco
• 12 oz Corn tortillas
• 2 tbsp Vegetable oil or cooking oil of choice

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.

Storage and Meal Prep Tips