Save The first time I made taquitos in the air fryer, I was honestly skeptical. My deep fryer had been gathering dust for years, but I couldn't imagine getting that same crunch without all that oil. Then I pulled that first batch out—golden and crackling when I bit into them—and my husband looked at me and said, 'Okay, you never need to deep fry again.' Now it's the only way we make them, and I love that I can whip up a whole batch in about twenty minutes without the mess or the guilt.
Last summer, my niece was visiting and we decided to have a taco bar night. I made these taquitos as an appetizer, thinking they'd just be a starter while we finished prep. Instead, everyone stood around the kitchen island, grabbing them straight from the cooling rack, and by the time dinner was ready, we'd already eaten most of them. Now whenever I host, I have to make at least double what I think I need because they vanish the moment they hit the table.
Ingredients
- 2 cups cooked shredded chicken: I always grab a rotisserie chicken from the store when I'm short on time, but poaching chicken breasts in seasoned water works beautifully too and lets you control the sodium
- 1 cup shredded cheddar cheese: Sharp cheddar gives you that punchy flavor that stands up to the spices, and buying a block and shredding it yourself melts so much better than pre-shredded bags
- 1/2 cup shredded Monterey Jack cheese: The Jack cheese adds this incredible creaminess that keeps the filling from getting too dense or dry when it heats up
- 1/2 cup salsa: I use a restaurant-style salsa here rather than chunky pico de gallo because it distributes more evenly throughout the filling
- 1/2 teaspoon ground cumin: This is the flavor that makes it taste like taquitos instead of just rolled tacos—don't skip it
- 1/2 teaspoon chili powder: Use a mild chili powder if you're cooking for kids or sensitive palates, or bump it up if you like some heat
- 1/4 teaspoon garlic powder: Fresh garlic can burn and taste bitter in the air fryer, so powder actually works better here
- 1/4 teaspoon salt and black pepper: Taste your filling before rolling—some salsas are saltier than others, and you might not need much extra
- 12 small tortillas: Corn tortillas give you that authentic flavor and crunch, but flour wraps more easily if you're new to rolling taquitos
- Olive oil spray: Invest in a good refillable oil mister instead of buying aerosol cans—it sprays finer and saves money over time
Instructions
- Mix the filling:
- Combine the chicken, both cheeses, salsa, cumin, chili powder, garlic powder, salt, and pepper in a large bowl. The mixture should hold together when you squeeze it but not be so wet that it soaks through the tortillas.
- Warm the tortillas:
- Wrap the tortillas in a damp paper towel and microwave for 20 to 30 seconds. This step is the difference between tight, neat rolls and tortillas that crack and split when you try to roll them.
- Roll the taquitos:
- Scoop about 2 tablespoons of filling onto the center of each tortilla and roll tightly, placing them seam-side down. Don't overfill—I learned this the hard way when filling exploded out of three taquitos in my first batch.
- Preheat the air fryer:
- Set your air fryer to 400°F for 3 minutes before cooking. A hot air fryer is crucial for getting that exterior crispy before the filling has time to dry out.
- Prepare the basket:
- Lightly spray the air fryer basket with olive oil and arrange the taquitos in a single layer, seam-side down, leaving space between them for the air to circulate.
- Oil the tops:
- Give the tops of the taquitos a light spray of olive oil. This helps them golden evenly and develop that deep-fried texture we're after.
- Air fry to perfection:
- Cook for 8 to 10 minutes, flipping halfway through. They're done when they're golden brown with some darker crispy spots and make a hollow sound when you tap them.
- Serve them up:
- Let them cool for just 2 minutes so the filling sets, then serve with sour cream, guacamole, extra salsa, cilantro, and lime wedges on the side.
Pin it My daughter helped me make these for her class party last year, and she was so proud rolling each taquito with her little hands. When I picked her up from school, she ran over and whispered, 'Mom, my teacher asked for the recipe.' That was the moment I realized this wasn't just a quick dinner anymore—it was our thing, something simple we could do together that actually made people happy.
Make-Ahead Magic
I always double the filling when I have time on Sunday, and it's a lifesaver during busy weeks. The filling keeps beautifully in the refrigerator for four days, and I've even frozen it for up to a month. When I'm ready to cook, I just warm the filling slightly so it's easier to work with, then roll and air fry. The convenience of having dinner ready in ten minutes after a long day can't be overstated.
Dietary Swaps That Actually Work
My sister-in-law is vegetarian, and I've found that mashed black beans mixed with a little extra cheese make just as satisfying a filling as the chicken. For my gluten-free friends, corn tortillas are naturally gluten-free, but check the labels because some brands process them in facilities with wheat. I've also used dairy-free cheese shreds with surprisingly good results—they melt a little differently but still get creamy inside.
Serving Ideas Beyond The Basics
Sometimes I'll crumble cooked bacon into the filling for extra smokiness, or add diced jalapeños if I want more heat. When I serve these for brunch instead of dinner, I'll scramble an egg for each person and let them build taquito breakfast burritos. The possibilities are endless.
- Set up a toppings bar and let everyone customize their own
- Cut cooled taquitos in half and serve them as appetizers with toothpicks
- Make mini taquitos using street-taco-size tortillas for party bites
Pin it There's something about pulling that basket out and seeing twelve perfectly golden taquitos that just feels like a win. These have become my go-to for everything from weeknight dinners to feeding a crowd, and I hope they find a regular spot in your rotation too.
Frequently Asked Questions
- → What type of tortillas work best for these taquitos?
Small corn or flour tortillas (about 6 inches) are ideal, warmed slightly to make them pliable for rolling.
- → Can I substitute the chicken with other fillings?
Yes, shredded beef, pork, or black beans can be used as alternatives to vary flavors and textures.
- → How do I ensure the taquitos stay tightly rolled during cooking?
Roll the tortillas firmly and place them seam-side down in the fryer basket to keep them sealed while cooking.
- → Is it necessary to spray oil before air frying?
Lightly spraying the basket and tops of the taquitos with olive oil helps achieve an even, crispy texture.
- → What toppings pair well with these crispy taquitos?
Popular options include sour cream, guacamole, salsa, chopped cilantro, and lime wedges for added freshness and flavor.
- → Can these taquitos be prepared in advance?
Assembled taquitos can be stored in an airtight container and reheated in the air fryer to restore crispiness.