Description
These Air Fryer Taquitos are crispy on the outside, cheesy and flavorful on the inside, made with shredded rotisserie chicken and pepper jack cheese. Ready in just 23 minutes, they're perfect as an 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 rotisserie chicken
- 4 ounce can diced green chilies
- 1 tablespoon fresh chopped cilantro
- 2 tablespoons taco seasoning
- 2 cups shredded pepper jack cheese
Taquitos
- 12 six-inch flour tortillas (fajita size)
- Nonstick cooking spray for air fryer
Instructions
- Cook onion: Heat olive oil in a large skillet over medium-high heat. Add minced onion and cook for 4 minutes until softened.
- Mix filling: Add shredded chicken, diced green chilies, chopped cilantro, and taco seasoning to the skillet. Stir well and cook for 3 minutes to blend flavors.
- Add cheese: Remove skillet from heat and stir in shredded pepper jack cheese until evenly combined.
- Prepare tortillas: Stack tortillas and wrap in damp paper towels. Microwave for 60 seconds to warm and soften them for rolling.
- Roll taquitos: Spoon 3 to 4 tablespoons of the chicken mixture onto the center of each tortilla. Roll tightly and repeat until all taquitos are formed.
- Preheat air fryer: Heat air fryer to 400°F.
- Arrange taquitos: Place taquitos seam-side down in the air fryer basket, leaving space between them for air circulation.
- First cook: Spray tops of taquitos with nonstick cooking spray. Cook at 400°F for 5 minutes.
- Flip and cook again: Flip taquitos using tongs, spray with cooking spray again, and cook for an additional 5 minutes until golden and crispy.
- Batch cooking: Cook taquitos in batches if your air fryer is small, typically 6 taquitos per batch, repeating the process.
- Serve: Serve hot with your favorite dips such as salsa, sour cream, chipotle sauce, or guacamole.
Notes
- Ensure taquitos are rolled tightly or they may unravel during cooking.
- If taquitos are not crispy enough, cook an extra 1-2 minutes per side and be sure to spray with cooking spray before cooking.
- If no air fryer is available, bake taquitos at 425°F on a foil-lined baking sheet for 6-7 minutes per side, using cooking spray.
- For gluten-free taquitos, substitute flour tortillas with corn or gluten-free tortillas.
- To increase spice, use hot green chilies, add hot sauce to the filling, or cook minced jalapeno or serrano chilies with the onions.
- Variations include beef, soyrizo, or bean and cheese taquitos using the same instructions.
- Uncooked taquitos can be refrigerated for up to 3 days or frozen for up to 3 months.
- Leftover cooked taquitos keep for 5 days in the refrigerator and reheat well in the air fryer.
- When cooking frozen taquitos, add 2 minutes per side to the air frying time at 400°F.
- This recipe yields 12 taquitos and can be doubled by doubling all ingredients.
Nutrition
- Serving Size: 1 taquito
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 30 mg
