Crispy Taquitos

Ingredients, directions and serving information for Crispy Taquitos.

• 1 1/2 Pico de Gallo, divided
• 1/2 cup cooked chicken, finely chopped
• 1/2 cup canned corn, no salt added
• 1/4 cup green onion, chopped
• 1/4 cup green bell pepper, chopped
• 1/2 cup cheddar cheese, low-fat, shredded
• 12 corn tortillas
• 2 teaspoons vegetable oil

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.