Crispy Taquitos

Ingredients
-2 cups Pico de Gallo, divided (see previous post)
-1/2 cup cooked, finely chopped chicken
-1/2 cup no salt added canned corn or frozen corn, thawed
-1/4 cup chopped green onion
-1/4 cup chopped green bell pepper
-1/2 cup shredded reduced fat Cheddar cheese or Monterey Jack cheese
-12 corn tortillas
-2 tsp vegetable oil

Preparation
-Heat oven to 425 F. In a medium bowl, combine one cup Pico de Gallo, chicken, corn, green onion, bell pepper, and cheese.

-Soften tortillas on the stovetop or in the microwave oven, and spoon a heaping tablespoon of filling into the center of each tortilla. Roll up tightly and secure each with a toothpick.
-Place rolled tortillas seam side down on a baking sheet and brush each lightly with vegetable oil. Bake for 10 to 15 minutes or until crisp and lightly browned.

Nutritional Information
Serving Size: 3 taquitos
Calories 286; Total Fat 8g; Saturated Fat 3g, Trans Fat 0g; Cholesterol 24mg; Sodium 565mg; Total Carbohydrate 41g; Dietary Fiber 6g; Protein 14g