Crispy Taquitos

Crispy Taquitos (SNAP recipe)

Serving Size: 3 taquitos

Yield: 4 servings

Ingredients:

2 cups Pico de Gallo

1/2 cup cooked, finely chopped chicken

1/2 cup no salt added corn, canned or frozen, thawed

1/4 cup chopped green onion

1/4 cup green bell pepper, chopped

1/2 cup shredded, reduced fat cheddar cheese or Monterey jack or queso fresco

corn tortillas (the little ones)

2 teaspoons vegetable oil

Instructions:

1. Heat oven to 425 F.

2. In a medium bowl, combine 1 cup Pico de Gallo, chicken, corn, green onion, green pepper, and cheese.

3. Soften tortillas on the stove top 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.

4. 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.

5. Place 3 taquitos on each plate and serve with remaining Pico de Gallo.

Tips and changes

I used salsa instead of pico because that's what I had. I was a bit worried they would be to moist, but it worked out fine.

Did not use bell pepper because I did not have it.

Mine made about 16 taquitos.

Probably don't need the toothpicks if the taquitos are seam side down.

I heated tortillas in the microwave between two damp papertowels for about 30 seconds. I did four at a time. I have never used the little corn tortillas before and quite a few of them did crack after I rolled them.

I served them with a Cesar salad, but a vegetable crudite would be good or any other type of salad.