Save My air fryer and I have a running joke now. When I first got it, I was skeptical—would it really deliver those crispy, golden results everyone raved about? Then I made these taquitos on a lazy Sunday afternoon, and suddenly I understood the hype. The way they turned out, crackling and perfect in just ten minutes, completely changed how I approach quick dinners. It's become my go-to move when friends drop by unexpectedly or when I need something that feels a little fancy but comes together without stress.
I made these for my sister's book club gathering, and they disappeared before I'd even finished setting out the sour cream. There's something about a warm taquito that people just can't resist—maybe it's the combination of crispy outside and creamy, savory inside, or maybe it's just nostalgia hitting different. Either way, she's asked me to make them for every gathering since.
Ingredients
- Cooked shredded chicken (2 cups): Rotisserie chicken is your shortcut here—it's already seasoned and tender, so you're not starting from scratch.
- Cheddar cheese (1 cup) and Monterey Jack (1/2 cup): The combo of sharp cheddar and mild Jack creates depth without overpowering the filling.
- Salsa (1/2 cup): This isn't just a binder; it brings moisture and flavor, so pick one you actually enjoy eating.
- Cumin, chili powder, garlic powder (1/2 tsp, 1/2 tsp, 1/4 tsp): These spices layer the warmth without making it too hot—adjust if you like things spicier.
- Salt and black pepper (1/4 tsp each): Taste as you go; you might find you need a pinch more depending on your salsa.
- Corn or flour tortillas (12 small, 6-inch): Corn holds up better in the air fryer and feels more authentic, but flour ones are softer and easier to roll.
- Olive oil spray: This is the magic that creates the crispiness—don't skip it, and don't overdo it.
Instructions
- Mix your filling:
- Combine chicken, both cheeses, salsa, and all the spices in a bowl. Stir until everything is evenly distributed and the mixture feels cohesive, not dry or soupy. Taste it—this is your moment to adjust seasoning before rolling.
- Warm your tortillas:
- Wrap them in a barely damp paper towel and microwave for 20–30 seconds. They'll be pliable and forgiving, not stiff and likely to crack.
- Fill and roll:
- Lay a tortilla flat, add about 2 tablespoons of filling down the center, then roll it tight like you mean it. The seam goes down so it stays sealed while cooking.
- Prep your air fryer:
- Preheat to 400°F for 3 minutes, then lightly spray the basket with oil. Arrange taquitos seam-side down in a single layer with a little breathing room between each one.
- Oil and air fry:
- Spray the tops lightly with oil—this step is what creates that golden, crispy exterior. Air fry for 8–10 minutes, turning them halfway through until they're deep golden brown.
- Serve right away:
- They're best eaten warm, maybe with a squeeze of lime and whatever toppings call to you.
Save There was this one time I made them for a weeknight dinner when everyone was tired and nobody wanted to cook. My kid bit into one, got that perfect crack of the shell, and just smiled without saying anything—that's when I knew this recipe had earned its place in regular rotation.
Make It Your Own
The beauty of taquitos is how forgiving they are. I've made them with shredded beef when chicken wasn't on hand, and they were just as good. Black beans mixed with the cheese make a vegetarian version that people don't miss the meat in. One time I added a handful of jalapeños to the filling just because I was feeling it, and that became the preferred version at my house.
Storage and Reheating
Leftovers keep for a few days in an airtight container in the fridge. The real trick is reheating them in the air fryer instead of the microwave—three minutes at 350°F brings them back to crispy life like they were just made. It's a small thing, but it matters.
Serving and Pairings
Serve these with whatever toppings make you happy. The classic sour cream and guacamole are perfect, but I've also done them with cotija cheese crumbled on top, or a squeeze of fresh lime juice. Rice and beans on the side make it feel like a full meal, or just eat them as is because they're satisfying enough on their own.
- A cold drink alongside them—margarita, Mexican Coke, or even plain agua fresca—rounds out the experience.
- Make the filling a day ahead if you're planning a gathering; it actually tastes better after the flavors have gotten to know each other overnight.
- If you're feeding a crowd, double the batch—they cook at the same temperature and time, so you can work in batches.
Save These taquitos have become my answer to the question of what's for dinner when time is short but the appetite is big. They remind me that simple food, made with a little care, is often exactly what people want to eat.
Recipe FAQs
- → What type of tortillas work best?
Small corn or flour tortillas (about 6 inches) are ideal, as they roll easily and crisp well in the air fryer.
- → Can I substitute the chicken with other fillings?
Yes, shredded beef, pork, or black beans all make great alternatives for the filling.
- → How do I achieve extra crispiness?
Lightly brush or spray the tortillas with olive oil before rolling and cooking for a crunchier texture.
- → What is the recommended cooking temperature and time?
Air fry at 400°F (200°C) for 8 to 10 minutes, turning halfway to ensure even golden crispiness.
- → Are there any allergen considerations?
Contains dairy from the cheeses and optional toppings. Use gluten-free tortillas to avoid gluten allergens. The dish is nut-free.