Eat Without

Crispy Taquitos

Source: California Champions for Change Lunch Recipes California Department of Public Health Network for a Healthy California

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Fresh pico de gallo, cooked chicken, veggies, and cheese combine to make these tasty taquitos that are baked, not fried, for a healthy meal or snack.

Makes
4 servings

Ingredients

  • 1 1/2 Pico de Gallo, divided
  • 1/2 cup cooked chicken, finely chopped
  • 1/2 cup canned corn, no salt added (or frozen, thawed)
  • 1/4 cup green onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/2 cup cheddar cheese, low-fat, shredded (or Monterey jack or queso fresco)
  • 12 corn tortillas
  • 2 teaspoons vegetable oil (or cooking oil of choice)

Directions

  1. Wash hands with soap and water.
  2. Heat oven to 425 °F. In a medium bowl, combine 1 cup Pico de Gallo, chicken, corn, green onion, bell pepper, and cheese.
  3. 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.
  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.

Notes

Learn more about: Corn Onions Bell Peppers

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.