bkeck01
07-23-2010, 05:22 PM
Great to keep in the freezer. You can heat and eat for a quick snack or side dish! Serve with guacamole for added flavor.
Makes 4 servings. 3 taquitos per serving.
Prep time: 15 minutes
Cook time: 10 to 15 minutes
Ingredients
2 cups Pico de Gallo, divided (see page 9)
1/2 cup cooked, finely chopped chicken
1/2 cup no salt added canned corn or frozen corn, thawed
1/4 cup chopped green onion
1/4 cup chopped green bell pepper
1/2 cup shredded reduced fat Cheddar cheese, Monterey Jack cheese, or queso fresco
12 corn tortillas
2 teaspoons vegetable oil
Preparation
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.
Nutrition information per serving:
Calories 286, Carbohydrate 41 g,
Dietary Fiber 6 g, Protein 14 g,
Total Fat 8 g, Saturated Fat 3 g, Trans Fat 0 g,
Cholesterol 24 mg, Sodium 565 mg
Makes 4 servings. 3 taquitos per serving.
Prep time: 15 minutes
Cook time: 10 to 15 minutes
Ingredients
2 cups Pico de Gallo, divided (see page 9)
1/2 cup cooked, finely chopped chicken
1/2 cup no salt added canned corn or frozen corn, thawed
1/4 cup chopped green onion
1/4 cup chopped green bell pepper
1/2 cup shredded reduced fat Cheddar cheese, Monterey Jack cheese, or queso fresco
12 corn tortillas
2 teaspoons vegetable oil
Preparation
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.
Nutrition information per serving:
Calories 286, Carbohydrate 41 g,
Dietary Fiber 6 g, Protein 14 g,
Total Fat 8 g, Saturated Fat 3 g, Trans Fat 0 g,
Cholesterol 24 mg, Sodium 565 mg