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Crispy Taquitos

Prep Time: 3o Minutes I Makes: 4 servings


  • 2 cups Pico de Gallo
  • 1/2 cup chicken, cooked, finely chopped
  • 1/2 cup corn
  • 1/4 cup green onion, chopped
  • 1/4 cup bell pepper, chopped
  • 1/2 cup cheese, reduced fat, shredded
  • 12 corn tortillas
  • 2 teaspoons vegetable oil
Crispy Taquitos


  1. Heat oven to 425 F.
  2. In a medium bowl, combine 1 cup Pico de Gallo, chicken, corn, green onion, bell pepper, and cheese.
  3. Microwave tortillas for 10 seconds to soften 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. Top with remaining Pico de Gallo and enjoy!

*Fresh, frozen or canned corn can be used in this recipe.
*Monterey Jack, cheddar, and queso fresco are tasty cheeses to use

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