Air-Frying Chicken And Cheese Taquitos: Quick And Easy!

Chicken and cheese taquitos are a delicious snack or meal that can be made in an air fryer in a matter of minutes. The process is simple: fill tortillas with a mixture of cooked chicken, cheese, and other ingredients, roll them up, and air fry until golden brown. The air fryer's ability to crisp up frozen foods makes it ideal for this recipe, resulting in a tasty treat that's crispy on the outside and flavourful on the inside.

How to make chicken and cheese taquitos from scratch

Chicken and cheese taquitos are a delicious, crunchy, and hearty snack or meal that can be baked or fried. Here's a detailed guide on how to make them from scratch:

Ingredients:

• Tortillas (corn or flour)
• Cooked chicken (shredded)
• Cheese (cheddar, mozzarella, or Mexican blend)
• Cream cheese (softened)
• Sour cream
• Salsa
• Spices (cumin, garlic powder, chili powder, salt, and pepper)
• Vegetable or avocado oil
• Optional: spinach, onion, hot sauce, or taco seasoning

Step-by-Step Instructions:

• Prepare the filling: In a mixing bowl, combine the cream cheese, salsa, and sour cream. Stir until smooth. Add the shredded chicken, cheese, and any desired spices or seasonings. Mix well and adjust seasoning to taste. If using spinach or onion, chop them finely and add to the mixture.
• Prepare the tortillas: Heat a non-stick griddle or skillet over medium heat. Warm the tortillas for about 15-30 seconds on each side until soft and pliable. This step is especially important if using corn tortillas to prevent cracking. You can also wrap the tortillas in a damp kitchen towel and microwave them for about a minute to warm and soften them.
• Fill and roll the taquitos: Place a large spoonful of the filling in a line along each tortilla. Add about 1/3 cup of filling for corn tortillas, and a heaping tablespoon for flour tortillas. Roll the tortillas tightly around the filling. Secure the taquitos with toothpicks if needed.
• Baking or Frying:

• Baking: Preheat your oven to 425°F (218°C). Place the taquitos on a baking sheet, spraying the tops lightly with cooking spray or brushing them with oil. Bake for 15-20 minutes, or until the shells are golden and crispy.
• Frying: Heat about 1 1/2 inches of vegetable or avocado oil in a large skillet over medium-high heat. Fry the taquitos in small batches for a few seconds on each side, rotating them until they are golden and crispy all over. Place them on a paper towel-lined plate to absorb excess oil.

Serving: Taquitos go well with toppings and sides such as guacamole, salsa, sour cream, lettuce, pico de gallo, or Mexican rice and beans.

Air Frying Instructions:

If you prefer to use an air fryer, follow these steps:

• Preheat your air fryer to 375°F to 400°F (190°C to 200°C).
• Place the taquitos in a single layer in the air fryer basket, making sure they don't touch. Mist with avocado oil or cooking spray.
• Air fry for 6-9 minutes, or until golden brown. Turn the taquitos over, mist with oil again, and air fry for another 3-5 minutes until crispy.

Enjoy your homemade chicken and cheese taquitos!

How to cook chicken and cheese taquitos in an air fryer

Ingredients

• 1 cup of cooked chicken breast (leftover or rotisserie chicken works)
• 1/3 cup shredded cheese (Mexican blend or cheddar)
• 2 ounces (1/4 cup) cream cheese
• 2–3 tablespoons chunky bean & corn salsa (any salsa works – less if thinner, more if thicker)
• 4 taco-size tortillas (8 inches – flour or corn)
• Avocado oil spray
• Salt and ground black pepper to taste

Optional ingredients

• Sour cream
• Salsa
• Guacamole
• Green onions
• Cilantro
• Shredded lettuce
• Jalapenos
• Shredded Mexican blend cheddar cheese
• Sliced green chilies
• Mexican tomato sauce
• Guacamole dip
• Egg white
• Water
• Corn tortillas
• Flour tortillas
• Black beans
• Spanish rice

Method

• First, mix up the filling by combining the cooked meat, shredded cheese, cream cheese and salsa together in a bowl until the cream cheese is blended and no chunks remain.
• Use your spoon to loosely mark the bowl of filling mixture into four quarters, sort of dividing with lines on top. This helps you make each taquito about the same size.
• Warm the tortillas by wrapping them in a paper towel and microwaving on medium power for 10-second intervals until just barely warm to the touch (20 or 30 seconds max).
• Arrange a quarter of the filling in a line across the widest part of each tortilla.
• Roll them up and place them into the air fryer, seam-side down, then give a quick spray over the entire thing with your spray oil.
• Air fry for around 7 minutes at about 375F (this may vary depending on your air fryer). Check them at 5 minutes to see how fast they’re cooking. You want the taquitos to be nice and golden brown all around.
• Top with your favourite toppings or sides, such as guacamole, sour cream, salsa, cilantro, or sliced jalapenos.

Tips

If you are making beef taquitos, brown lean ground beef and add taco seasoning. Place the seasoned meat into the centre of each tortilla and carefully wrap until they are fully closed. Air fry at 400 degrees Fahrenheit for about 4-5 minutes or until golden brown.

Storage

• Uncooked, prepared taquitos can be stored in the fridge for up to 3 days before cooking.
• Cooked taquito leftovers can be stored in the refrigerator, in an airtight container for up to 5 days.
• Uncooked, prepared taquitos can be stored in a freezer-safe container in the freezer for up to 3 months.

Reheating

• Reheat cooked taquito leftovers in the air fryer at 400°F for 2-3 minutes per side.
• When cooking frozen taquitos in the air fryer, simply add 2 minutes to the cooking time, so they’ll need to cook for 5-6 minutes per side in a preheated 400°F air fryer.

How to make chicken and cheese taquitos in an oven

Chicken and cheese taquitos are a delicious, easy-to-make meal that can be prepared in advance and frozen for a quick snack or appetizer. This recipe will guide you through the process of making chicken and cheese taquitos in an oven, ensuring a crispy and tasty treat.

Ingredients

For the filling:

• Chicken (shredded, rotisserie, or cooked chicken breast)
• Cheese (shredded cheddar, Mexican blend, or cream cheese)
• Sour cream or Greek yogurt
• Salsa
• Spices (cumin, garlic powder, chili powder, salt, and pepper)
• Onion
• Garlic
• Lime juice
• Olive oil or cooking spray

Optional ingredients:

• Spinach (baby spinach leaves, chopped)
• Green chiles
• Mexican-style hot tomato sauce
• Avocado oil
• Corn or flour tortillas

Instructions:

• Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
• In a large saucepan, heat some olive oil over medium heat. Add diced onion and cook until translucent. Then, add minced garlic and cook until fragrant.
• Reduce the heat and add lime juice, cumin, paprika, salt, and pepper to the pan, stirring to combine. Add the shredded chicken and mix well.
• Transfer the chicken mixture to a bowl and let it cool for about 10 minutes. Then, stir in the shredded cheese.
• Place about 3 tablespoons of the chicken mixture on the lower third of each tortilla. Tightly roll up the tortilla and secure it with a toothpick. Place it seam-side down on the prepared baking sheet.
• Repeat the filling and rolling process with the remaining tortillas. Spray the tops of the taquitos with cooking spray or brush them lightly with oil.
• Bake the taquitos for 15 to 20 minutes until golden brown and crispy.
• Serve with your favorite dips and sides, such as guacamole, salsa, refried beans, or Mexican rice.

Tips and Variations:

• You can use corn or flour tortillas for this recipe. Corn tortillas are traditional for taquitos, but flour tortillas are easier to roll and may be less prone to cracking.
• If using corn tortillas, you can dip them in warm chicken broth or microwave them briefly to make them more pliable before filling and rolling.
• Feel free to adjust the spices and fillings to your taste. You can add more cheese, use different types of salsa, or include additional ingredients like spinach, green chiles, or Mexican-style hot tomato sauce.
• These taquitos can be made in advance and frozen for later. Prepare the taquitos as instructed, then place them on a lined baking sheet and cover with foil. Bake from frozen at 350°F (177°C) for about 20 minutes, then uncover and bake for an additional 15-20 minutes until warmed through and crispy.

How to make gluten-free chicken and cheese taquitos

Ingredients

• Corn tortillas
• Chicken (cooked and shredded)
• Cheese (shredded)
• Spices (e.g. chili powder, cumin, garlic powder, onion powder, paprika, salt, pepper)
• Avocado oil spray
• Optional fillings: refried beans, diced onion, jalapeño, green chilies
• Dips: salsa, sour cream, guacamole

Step-by-Step Guide

Step 1: Prepare the Chicken and Tortillas

Butterfly and pound chicken breasts to a thickness of about ½". In a large bowl, toss the chicken with your chosen spices until fully coated. Place the chicken on a parchment-lined baking sheet and bake for 20-25 minutes at 400°F until the internal temperature reaches 165°F. Allow the chicken to cool, then dice into small cubes.

Alternatively, use pre-cooked chicken, such as rotisserie chicken, and simply chop it into small cubes.

Working in batches, wrap 3 corn tortillas in a damp paper towel and microwave for 20 seconds to make them pliable.

Step 2: Make the Filling

In a medium-sized bowl, combine softened cream cheese, shredded cheese, and salsa. Add the chicken and any spices that were not baked onto the chicken, then mix until thoroughly combined.

Step 3: Assemble the Taquitos

Remove one tortilla at a time, keeping the others wrapped. Spread the filling mixture over half of the tortilla and gently roll it up, starting at the filled end. Use a little filling to seal the taquito. Place it on a baking sheet, seam-side down. Repeat this process with the rest of the tortillas and filling.

Step 4: Cook the Taquitos

Spray the taquitos lightly with avocado oil spray. You can either bake them in the oven at 425°F for 18-20 minutes or air fry at 400°F for 7-10 minutes until crispy.

Step 5: Serve

Taquitos are best served hot with your choice of dips, such as salsa, sour cream, and guacamole.

Tips and Variations

• Steam the corn tortillas to make them pliable and prevent cracking when rolling.
• Keep an eye on the taquitos while cooking, as your air fryer or oven may cook faster or slower than the recommended time.
• For a vegetarian option, omit the chicken and add the spices directly to the cream cheese filling.
• For a dairy-free option, use dairy-free cream cheese and shredded cheese.
• You can add various fillings to the mixture, such as onions, jalapeños, chopped peppers, or cooked chorizo. Just make sure everything is chopped into small pieces.
• To reheat, bake at 425°F for 7-10 minutes or air fry at 400°F for 4-7 minutes.
• For freezing, cool the taquitos and store them in an airtight container for up to 3 months. Reheat by baking at 425°F for 15-20 minutes or air frying at 400°F for 8-11 minutes.

How to make spicy chicken and cheese taquitos

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, diced or minced
• 1 clove of garlic, minced
• 2 tablespoons of chopped green chillies (you can use a mild or hot variety)
• 2 tablespoons of Mexican-style hot tomato sauce
• 1 cup of cooked, shredded chicken (rotisserie chicken works well)
• 1/2 cup of shredded cheese (Mexican blend, cheddar, or pepper jack)
• 2 tablespoons of cream cheese or Neufchâtel cheese
• Salt and pepper to taste
• 12 six-inch flour tortillas or corn tortillas
• Avocado oil or cooking spray
• Optional toppings: salsa, sour cream, guacamole, chipotle sauce, etc.

Method

• Heat a skillet over medium heat and add the olive oil. Add the onion and cook until soft and translucent (about 3-5 minutes).
• Add the garlic and cook for another minute until fragrant.
• Mix in the green chillies and Mexican tomato sauce.
• Add the shredded chicken, shredded cheese, and cream cheese or Neufchâtel cheese. Cook until the cheeses have melted and the mixture is warmed through (about 3 minutes). Season with salt and pepper to taste.
• Heat the tortillas in a skillet or directly on a gas stove until soft and pliable.
• Place about 3 tablespoons of the chicken mixture in the center of each tortilla and roll them tightly into taquitos.
• Preheat your air fryer to between 375-400°F (190-200°C).
• Place the taquitos in a single layer in the air fryer basket, seam-side down, making sure they don't touch. Spray with avocado oil or cooking spray.
• Cook for 4-9 minutes, until golden brown. Turn the taquitos over, spray with oil again, and air fry for another 3-5 minutes until crispy.
• Serve with your choice of toppings.

Tips:

• You can use either flour or corn tortillas, but corn tortillas are more traditional for taquitos.
• If using corn tortillas, heat them in the microwave wrapped in damp paper towels for about 60 seconds to make them more pliable and less likely to rip.
• For an extra crispy texture, spray the taquitos with cooking spray before air frying.
• If you don't have an air fryer, you can bake the taquitos in the oven at 425°F for 6-7 minutes on each side, or until golden brown.
• You can also freeze uncooked taquitos for up to 3 months and cook them directly from frozen by adding 2 minutes to the cooking time.

Frequently asked questions