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Crispy Taquitos

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.5429
Energy (kCal)304.0172
Carbohydrates (g)62.6019
Total fats (g)10.1289
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 425 degrees F. | 2. In a medium bowl, combine 1 cup of pico de gallo, chopped chicken breast, corn, onion, bell pepper & cheese. | 3. 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. | 4. Place rolled tortillas seam side down on a baking sheet & brush each lightly with oil. | 5. Bake 10-15 minutes or until crisp & lightly browned. | 6. 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pico de gallo 2 cups divided 158.72 48.0256 0.0 0.0
    chicken breast 1/2 cup cooked chopped - - - -
    corn 1/2 cup thawed frozen 62.35 13.5575 2.3707 0.9788
    green onion 1/4 cup sliced 4.7925 1.0188 0.1722 0.0834
    red bell pepper 1/4 cup seeded diced - - - -
    sharp cheddar cheese 1/2 cup shredded - - - -
    tortilla 12 - - - -
    vegetable oil 2 teaspoons 78.1547 0.0 0.0 9.0667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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