CRISPY TAQUITOS
Here's a quick meal that can be kept in the freezer, ready to reheat & serve. The recipe is from the 2004 Healthy Latino Recipes Made with Love. NOTE: I use another one of my posted recipes, #368785, recipe #368785 when making this!
Provided by Sydney Mike
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees F.
- In a medium bowl, combine 1 cup of pico de gallo, chopped chicken breast, corn, onion, bell pepper & cheese.
- On the stovetop or in the microwave oven, soften tortillas, then scoop a rounded 1/4 cup of filling onto each tortilla, then roll up tightly & secure each with a toothpick.
- Place rolled tortillas seam side down on a baking sheet & brush each lightly with oil.
- Bake 10-15 minutes or until crisp & lightly browned.
- Place 2 or 3 taquitos on each plate & serve with a side of the remaining 1 cup of pico de gallo. These can be frozen for later use.
Nutrition Facts : Calories 511.1, Fat 17.1, SaturatedFat 5.7, Cholesterol 14.8, Sodium 891.7, Carbohydrate 74.5, Fiber 5.2, Sugar 3, Protein 15.4
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