Ingredients
Scale
- 2 oz. light cream cheese, softened
- 2 oz. shredded pepper-jack cheese (about 1 cup)
- 1 cup shredded chicken meat (from this recipe … basically: take shredded chicken, mix with sauteed onions, bell peppers and some salsa)
- 1/4 cup fat free plain greek yogurt
- 1/4 cup sweet corn
- 1/4 cup cooked black beans
- 1/4 cup snipped green onion
- About 16 corn tortillas, 5 inches in diameter
- Cooking spray & coarse sea salt
Instructions
- Spray a baking sheet with cooking spray and preheat the oven to 425 degrees.
- In a medium mixing bowl, mix the cream cheese, pepper-jack cheese, chicken meat, and yogurt till everything is mixed well. Fold in the corn, black beans and onion.
- Working with 2 tortillas at a time, microwave for about 30 seconds or until the tortillas are very soft and pliable. (If they are not soft enough, they will crack when you try to roll them.)
- On the lower third of the tortilla, spread about 2 Tablespoons of the filling mixture in a line across the tortilla, leaving about 1/2 inch of space from the edges. Roll the tortilla up tightly and place seam down on the baking sheet. Spray the top with cooking spray and sprinkle lightly with sea salt.
- Making sure to leave a little space between the taquitos on the baking sheet, repeat until the filling is gone.
- Bake at 425 for 15 – 25 minutes or until they are crisp and browned on the ends.
- Let cool slightly and serve with guacamole, salsa, sour cream, and/or ranch dressing for dipping.
Notes
If you want your taquitos a little spicier, stir some finely chopped jalapeno, hot green chile or chipotle peppers into the filling with the corn & beans.
Nutrition
- Serving Size: Depends on the person! For me, 3 was plenty.