“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, Pico De Gallo when making this!”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 425 degrees F.
  2. In a medium bowl, combine 1 cup of pico de gallo, chopped chicken breast, corn, onion, bell pepper & cheese.
  3. 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.
  4. Place rolled tortillas seam side down on a baking sheet & brush each lightly with oil.
  5. Bake 10-15 minutes or until crisp & lightly browned.
  6. 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.

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