Description
These Air Fryer Taquitos are crispy on the outside, cheesy and flavorful on the inside, made with shredded rotisserie chicken, green chilies, and pepper jack cheese. Ready in just 23 minutes, they make a perfect appetizer, snack, or main course with a delicious Mexican flair.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- ½ cup yellow onion, minced
- 2 cups cooked, shredded chicken (from a rotisserie chicken)
- 4 ounce can diced green chilies
- 1 tablespoon fresh chopped cilantro
- 2 tablespoons taco seasoning
- 2 cups pepper jack cheese, shredded
Tortillas
- 12 six-inch flour tortillas (fajita size)
- Nonstick cooking spray (for air frying)
Instructions
- Prepare the Filling: Heat the olive oil in a large skillet over medium-high heat. Add the minced onion and cook for 4 minutes until softened.
- Combine Ingredients: Add the shredded chicken, diced green chilies, chopped cilantro, and taco seasoning to the skillet. Stir well and cook for an additional 3 minutes to meld the flavors.
- Add Cheese: Remove the skillet from heat and stir in the shredded pepper jack cheese until evenly combined.
- Warm Tortillas: Stack the tortillas, wrap them in damp paper towels, and microwave for 60 seconds to make them pliable for rolling.
- Roll Taquitos: Place 3-4 tablespoons of the filling in the center of each warmed tortilla. Roll tightly from one end to the other, securing the seam.
- Preheat Air Fryer: Preheat your air fryer to 400 degrees Fahrenheit.
- Arrange Taquitos: Place 3-6 taquitos seam-side down in the air fryer basket, ensuring space for air circulation.
- First Cook: Spray the taquitos with nonstick cooking spray and cook at 400°F for 5 minutes.
- Flip and Cook Again: Turn the taquitos over using tongs, spray with cooking spray again and cook for another 5 minutes until crispy and golden brown.
- Repeat in Batches: Cook the remaining taquitos in batches if needed, following the same procedures.
- Serve: Serve hot with salsa, sour cream, chipotle sauce, or guacamole for dipping.
Notes
- Ensure the taquitos are rolled tightly to prevent them from unrolling during cooking.
- If taquitos are not crispy enough, increase cooking time by 1-2 minutes per side and be sure to spray with cooking spray before cooking.
- Oven alternative: Bake at 425°F on a foil-lined baking sheet with cooking spray for 6-7 minutes per side using convection if available.
- Make gluten free by substituting flour tortillas with corn or certified gluten free tortillas.
- For spicy taquitos, add hot green chilies or minced jalapeno/serrano peppers to the filling and optionally hot sauce.
- Other protein variations like beef, soyrizo, or beans can be used following the same method.
- Uncooked taquitos can be refrigerated up to 3 days or frozen up to 3 months; reheat cooked leftovers in the air fryer for best texture.
Nutrition
- Serving Size: 1 taquito
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 35 mg
