¹/₂ cup Chicken cooked, finely chopped

¹/₂ cup Corn no salt added canned or frozen, thawed

¹/₄ cup Green Onion chopped

¹/₄ cup Bell Pepper Green, chopped

¹/₂ cup Cheese reduced fat Cheddar, Monterey Jack, or queso fresco, shredded

12 Corn Tortillas

2 teaspoons Vegetable Oil

Directions:
1. Heat oven to 425°F. In a medium bowl, combine 1 cup Pico de Gallo, chicken, corn, green onion, bell pepper, and cheese.

2. 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.

3. 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.

4. Place 3 taquitos on each plate and serve with remaining Pico de Gallo.

Season | Fruits | Vegetables
Fall | Apples*
Kiwifruit
Pears
Persimmons | Tomatoes*
Winter Squash ​
Cooked Greens*
Root Vegetables*
​​​​September​​​/October/​​November​

Winter​ | Mandarins
Oranges
Grapefruit | Broccoli*
Cabbages*
Sweet Potatoes
Beets*
Dry Beans*
​​December/January/February

Spring| Avocados
Dried Fruit*
Strawberries*
Berries* | Asparagus
Carrots
Peas
Spinach
Cucumber*
​​​March/April/May

Summer | Grapes
Melons
Peaches/Nectarines
Plums | Corn
Green Beans
Potatoes*
Salad Greens*
Peppers*
Zucchini
June/July/August

*Peak availability occurs in multiple seasons or year-round.