Crispy Air Fryer Taquitos (Printable version)

Golden taquitos filled with chicken and cheese, cooked crisp with a flavorful Mexican touch.

# Ingredient List:

→ Filling

01 - 2 cups cooked shredded chicken (rotisserie or poached)
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup shredded Monterey Jack cheese
04 - 1/2 cup mild or medium salsa
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon chili powder
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Assembly

10 - 12 small corn or flour tortillas (6-inch)
11 - Olive oil spray

→ Serving (optional)

12 - Sour cream
13 - Guacamole
14 - Chopped cilantro
15 - Lime wedges
16 - Salsa

# How-To Steps:

01 - Combine shredded chicken, cheddar cheese, Monterey Jack cheese, salsa, ground cumin, chili powder, garlic powder, salt, and black pepper in a large bowl. Mix thoroughly.
02 - Wrap tortillas in a damp paper towel and microwave for 20 to 30 seconds to make them flexible.
03 - Place approximately 2 tablespoons of filling along the center of each tortilla. Roll tightly and position seam-side down.
04 - Set air fryer to 400°F and preheat for 3 minutes.
05 - Lightly spray the air fryer basket with olive oil. Place taquitos in a single layer with seams facing down, spacing evenly.
06 - Spray the tops of the taquitos lightly with olive oil before cooking.
07 - Air fry for 8 to 10 minutes, turning halfway through, until crispy and golden brown.
08 - Serve immediately with optional toppings such as sour cream, guacamole, salsa, cilantro, and lime wedges.

# Expert Advice:

01 -
  • They're ready in under 30 minutes from start to golden finish, making weeknight dinners feel less like a chore.
  • The air fryer does the heavy lifting, giving you that crispy-on-the-outside, gooey-on-the-inside texture without the oil splatters.
  • Everyone at the table will ask for seconds, and you'll actually have leftovers to reheat guilt-free.
02 -
  • Don't skip warming the tortillas—cold ones will crack and tear, and your filling will end up on the counter instead of inside the roll.
  • The two-spray method (basket and tops) is what separates mediocre taquitos from genuinely crispy ones that rival deep-fried versions.
  • If your filling looks too wet, your taquitos may fall apart—drain excess liquid from the salsa or use less if needed.
03 -
  • Lightly brush each tortilla with oil before rolling if you're after maximum crispiness—it's a tiny extra step that delivers noticeably better results.
  • Let your air fryer fully preheat and don't overcrowd the basket; spacing matters for even cooking and that golden finish.
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