Crispy Baked Chicken Taquitos

Baking instead of frying these taquitos slashes the fat content while keeping them incredibly crispy and packed with lean protein and fresh veggies.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 1/2 cups pico de gallo, divided · 73 kcal in the whole recipe
• 1/2 cup cooked chicken breast, finely chopped · 121 kcal in the whole recipe
• 1/2 cup canned corn, drained · 49 kcal in the whole recipe
• 1/4 cup green onion, chopped · 8 kcal in the whole recipe
• 1/4 cup green bell pepper, chopped · 8 kcal in the whole recipe
• 1/2 cup low-fat cheddar cheese, shredded · 172 kcal in the whole recipe
• 12 small corn tortillas · 779 kcal in the whole recipe
• 2 teaspoons vegetable oil · 79 kcal in the whole recipe

Method

1. Preheat your oven to 425°F (220°C). In a medium bowl, mix 1 cup of the pico de gallo with the cooked chicken, corn, green onion, bell pepper, and shredded cheese.

   

2. Warm the corn tortillas in the microwave or on a dry skillet for a few seconds until soft and pliable, then spoon a heaping tablespoon of the filling onto the center of each.

   

3. Roll the tortillas up tightly, secure each with a toothpick, and place them seam-side down on a baking sheet.

   

4. Brush the tops of the rolled tortillas lightly with vegetable oil and bake for 10 to 15 minutes until golden and crispy. Serve warm with the remaining pico de gallo.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.