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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
2 cups pico de gallo, divided |
1/2 cup chicken breast, cooked, finely chopped |
1/2 cup frozen corn, thawed |
1/4 cup green onion, sliced thin |
1/4 cup red bell pepper, seeded, diced |
1/2 cup sharp cheddar cheese, shredded |
12 (6 inch) tortillas |
2 teaspoons vegetable oil |
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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