Air Fryer Chicken Taquitos (Printable Version)
# What You'll Need:
→ Filling
01 -
300 g cooked shredded chicken
02 -
100 g cream cheese, softened
03 -
2 tablespoons chipotle sauce or 1-2 chipotle peppers in adobo, finely chopped
04 -
1 teaspoon ground cumin
05 -
1 teaspoon smoked paprika
06 -
0.5 teaspoon garlic powder
07 -
0.5 teaspoon fine sea salt
→ Assembly
08 -
12 small corn tortillas
09 -
120 g Mexican blend cheese or cheddar, shredded
10 -
olive oil cooking spray
→ Optional Toppings
11 -
cotija cheese, crumbled
12 -
guacamole
13 -
Mexican crema or sour cream
14 -
pico de gallo
15 -
tomatillo avocado salsa
# Step-by-Step Directions:
01 -
In a large bowl, combine shredded chicken, softened cream cheese, chipotle sauce or chopped chipotle peppers, cumin, smoked paprika, garlic powder, and salt. Mix until thoroughly blended.
02 -
Arrange the corn tortillas on a plate and cover with a towel or microwave-safe bowl. Microwave for 30 seconds, or until warm and flexible. Repeat in 10-second increments if needed.
03 -
Working with one tortilla at a time, spread about 2 tablespoons of the chicken filling along one edge. Top with a small handful of shredded cheese, then roll tightly. Set seam-side down in the air fryer basket. Continue with remaining tortillas.
04 -
Preheat the air fryer to 200°C. Arrange taquitos in the basket in a single layer, ensuring they are not touching. Lightly spritz with cooking spray. Cook for 5 minutes, turn taquitos, spray again, and cook for an additional 2 minutes or until golden and crisp.
05 -
Remove cooked taquitos from the air fryer. Plate immediately and garnish with desired toppings such as cotija cheese, crema, guacamole, and pico de gallo.
# Helpful Notes:
01 -
If tortillas resist rolling, microwave longer until pliable. Use a toothpick to secure if needed; safe for air frying.
02 -
Cooking spray is essential for a crisp finish; do not skip this step.
03 -
Adjust cook time according to air fryer model to reach desired crispness.
04 -
Reheat leftovers in the air fryer at 200°C for 3–4 minutes for optimal texture.
05 -
After cooling, freeze taquitos in a single layer before transferring to storage bags; reheat from frozen after thawing in the fridge.