晚餐简单

Crispy Taquitos

Name: Crispy Taquitos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 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

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.

40 min4 份

营养成分（每份）

每份数值 · 每份分量: 3 taquitos

322

卡路里

15g

蛋白质

48g

碳水

脂肪

膳食纤维

糖

213mg

钠

饱和脂肪 3 g · 胆固醇 27 mg

圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。

食材

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

步骤

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.

来源: USDA MyPlate Kitchen · California Champions for Change Lunch Recipes California Department of Public Health Network for a Healthy California

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