Name: Air Fryer Taquitos recipe
Ingredients: Cooked Chicken: 2 cups, finely shredded (rotisserie chicken works great!); Cream Cheese: 4 oz (½ block), softened (can substitute with vegan cream cheese); Salsa: ¼ cup (your favorite kind – mild, medium, or hot); Shredded Cheese: ½ cup (Cheddar, Monterey Jack, Pepper Jack, or a Mexican blend; use vegan shreds for dairy-free); Chili Powder: 1 teaspoon; Cumin Powder: ½ teaspoon; Garlic Powder: ½ teaspoon; Onion Powder: ¼ teaspoon; Salt: ¼ teaspoon (or to taste, depends on chicken/salsa saltiness); Black Pepper: ⅛ teaspoon; Optional: 1-2 tablespoons chopped cilantro, 1 tablespoon lime juice, 1-2 chopped chipotle peppers in adobo sauce (for smoky heat); Corn Tortillas: 12-15 (small, taco-sized – typically 6-inch); Cooking Oil Spray: Avocado oil, olive oil, or canola oil spray (essential for crisping in the air fryer) OR 1-2 tablespoons of oil for brushing; Seasoned Ground Beef: Brown 1 lb ground beef with taco seasoning; drain fat before mixing with cheese/salsa.; Black Bean & Corn (Vegetarian/Vegan): Mash 1 can (15 oz) black beans, mix with ½ cup corn, ½ cup salsa, spices, and optional vegan cheese/cream cheese.; Shredded Beef: Use leftover cooked shredded beef (like barbacoa or pot roast).; Potato & Chorizo: Mix cooked mashed potatoes with cooked crumbled chorizo and cheese.

Ingredients

For the Filling (Chicken Tinga Inspired – Variations Below):

- Cooked Chicken: 2 cups, finely shredded (rotisserie chicken works great!)

- Cream Cheese: 4 oz (½ block), softened (can substitute with vegan cream cheese)

- Salsa: ¼ cup (your favorite kind – mild, medium, or hot)

- Shredded Cheese: ½ cup (Cheddar, Monterey Jack, Pepper Jack, or a Mexican blend; use vegan shreds for dairy-free)

- Chili Powder: 1 teaspoon

- Cumin Powder: ½ teaspoon

- Garlic Powder: ½ teaspoon

- Onion Powder: ¼ teaspoon

- Salt: ¼ teaspoon (or to taste, depends on chicken/salsa saltiness)

- Black Pepper: ⅛ teaspoon

- Optional: 1-2 tablespoons chopped cilantro, 1 tablespoon lime juice, 1-2 chopped chipotle peppers in adobo sauce (for smoky heat)

For Assembling:

- Corn Tortillas: 12-15 (small, taco-sized – typically 6-inch)

- Cooking Oil Spray: Avocado oil, olive oil, or canola oil spray (essential for crisping in the air fryer) OR 1-2 tablespoons of oil for brushing

Common Filling Variations:

- Seasoned Ground Beef: Brown 1 lb ground beef with taco seasoning; drain fat before mixing with cheese/salsa.

- Black Bean & Corn (Vegetarian/Vegan): Mash 1 can (15 oz) black beans, mix with ½ cup corn, ½ cup salsa, spices, and optional vegan cheese/cream cheese.

- Shredded Beef: Use leftover cooked shredded beef (like barbacoa or pot roast).

- Potato & Chorizo: Mix cooked mashed potatoes with cooked crumbled chorizo and cheese.

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Instructions

1. Prepare the Filling: In a medium bowl, combine the shredded cooked chicken, softened cream cheese, salsa, shredded cheese, chili powder, cumin, garlic powder, onion powder, salt, and pepper. If using, stir in the optional cilantro, lime juice, or chopped chipotle peppers. Mix thoroughly until everything is well combined and the filling holds together. Taste and adjust seasonings if needed.

1. Warm the Tortillas: This step is crucial to prevent the corn tortillas from cracking when you roll them. Wrap a stack of 5-6 tortillas in damp paper towels. Microwave on high for 30-45 seconds, or until they are warm and pliable. Keep the remaining tortillas covered while you work. Alternatively, you can quickly warm them individually in a dry skillet over medium heat for about 15-20 seconds per side.

1. Assemble the Taquitos: Lay a warmed tortilla flat on your work surface. Spoon about 1.5 to 2 tablespoons of the filling in a line near one edge of the tortilla. Don’t overfill, or they will be difficult to roll tightly and might burst open.

1. Roll Tightly: Carefully and tightly roll the tortilla up around the filling, starting from the filling side. Try to keep the roll as compact as possible. Place the rolled taquito seam-side down on a plate or baking sheet. Repeat the warming and filling process with the remaining tortillas and filling.

1. Prepare for Air Frying: Preheat your air fryer to 400°F (200°C) for about 3-5 minutes, if your model requires preheating. Lightly spray the inside of the air fryer basket with cooking oil spray to prevent sticking.

1. Oil the Taquitos: Arrange the rolled taquitos seam-side down in a single layer in the preheated air fryer basket. Make sure not to overcrowd the basket – cook in batches if necessary. Overcrowding prevents the air from circulating properly, resulting in less crispy taquitos. Generously spray the tops and sides of the taquitos with the cooking oil spray. Alternatively, you can lightly brush them with oil using a pastry brush. The oil is key to achieving that golden-brown, crispy exterior.

1. Air Fry: Place the basket into the air fryer. Cook at 400°F (200°C) for 8 to 12 minutes. Around the halfway mark (after 4-6 minutes), carefully flip the taquitos using tongs. Continue cooking until they are golden brown, crispy, and heated through. Cooking time may vary slightly depending on your specific air fryer model and how full the basket is. Keep an eye on them during the last few minutes to prevent burning.

1. Cook Remaining Batches: Remove the cooked taquitos from the air fryer basket and place them on a serving platter. If cooking in batches, repeat steps 6 and 7 with the remaining taquitos. You can keep the cooked taquitos warm in a low oven (around 200°F or 95°C) while the other batches cook, if desired.

1. Serve: Serve the air fryer taquitos immediately while they are hot and crispy, accompanied by your favorite dips and toppings.

Nutrition

Serving Size: one normal portion
Calories: 280-400