Crispy Taquitos

"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. NOTE: I use another one of my posted recipes, #368785, recipe #368785 when making this!"
photo by jasesmommy13 photo by jasesmommy13
photo by jasesmommy13
photo by Debbwl photo by Debbwl
photo by Debbwl photo by Debbwl
photo by Debbwl photo by Debbwl
photo by NELady photo by NELady
Ready In:




  • Heat oven to 425 degrees F.
  • In a medium bowl, combine 1 cup of pico de gallo, chopped chicken breast, corn, onion, bell pepper & cheese.
  • 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.
  • Place rolled tortillas seam side down on a baking sheet & brush each lightly with oil.
  • Bake 10-15 minutes or until crisp & lightly browned.
  • 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.

Questions & Replies

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  1. jasesmommy13
    Made this tonight, and it was pretty good. I kind of just used this recipe as a staple and made my own chicken filling. I took 4 chicken breast put them in oven coated with chili powder, lime juice, and salt...Baked it for about 20 mins then shredded it with a fork. I added a can of green chilis and a little enchilada sauce then created finished it in the way you said to cook them. Came out goo.
  2. CookingONTheSide
    These are very tasty. I made these for a quick lunch when I had leftover shredded chicken. They were delish and so simple to put together. I will make them again!
  3. Debbwl
    Love the lighter healthier flavor of these Taquitos. While not as crisp as fried they did crisp up quite nicely for oven baked. The tasty Taquitos were made as written using flour tortillas as that is what I had on hand, pico de gallo cruda and fat free cheese. This recipe is a true keeper and will be enjoyed many times over. Thanks for the post.
    Made these for an easy dinner with the DSs today and they both liked it so big plus! I left out the peppers and decreased the salsa a little but otherwise followed the recipe. Served mine with sour cream and extra salsa on the side. Made for 1-2-3-Hits.
  5. Starrynews
    These are great. Really love the healthy dose of veggies in each one. I also served them with fresh homemade guacamole. Delish! Thanks for sharing!


  1. jessymroberts
    These were very tasty & easy to prepare (though I admit to a certain lack of finesse at rolling the tortillas). I followed the recipe as directed except I used fresh corn kernals cut off the cob and left-over roasted chicken instead of breasts. I sprayed the taquitos with canola oil cooking spray and baked them for 15 minutes. Crispy and crunchy! I served with lettuce, recipe #320847 and some home-made salsa. Made for 1-2-3 Hit Wonders Tag Game. REVISING 7/13/09: I had some of these taquitos left-over (I froze them). For a quick Mexican-inspired meal, I put them in a baking dish, covered them with enchilada sauce and cheese, and baked until everything was hot and bubbly - DELICIOUS! They made for wonderful chicken enchiladas - and a nice way to use up extra taquitos in a different way. YUMMY!



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