Air Fryer Taquitos Recipes

Steps:

• Heat oil in a skillet. Add onion and cook until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add green chiles and Mexican tomato sauce; stir to combine. Add chicken, Neufchatel cheese, and Mexican cheese blend. Cook and stir until cheeses have melted and mixture is completely warmed, about 3 minutes. Season with salt and pepper.
• Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of chicken mixture down the center of each tortilla. Fold over and roll into taquitos.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place taquitos in the air fryer basket, making sure they are not touching, and mist with avocado oil. Cook in batches if necessary. Cook until golden brown and crispy, 6 to 9 minutes. Turn taquitos over, mist with avocado oil, and air fry for an additional 3 to 5 minutes.

Steps:

• Place potato into a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• While potato is boiling, melt 1 teaspoon plant-based butter in a skillet and saute onions until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Set aside
• Drain potato and transfer to a bowl. Pour in 1/4 cup plant-based butter and almond milk, season with salt and pepper, and mash. Mix in onion and garlic until well combined.
• Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of potato mixture down the center of each tortilla, fold over, and roll up.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place taquitos in the air fryer basket, making sure they are not touching, and mist with avocado oil. Cook in batches if necessary.
• Air fry until taquitos are golden brown and crispy, 6 to 9 minutes. Turn taquitos over, mist with avocado oil, and air fry for 3 to 5 minutes more.

Steps:

• Preheat air fryer to 350°. In a large bowl, combine eggs, bread crumbs and taco seasoning. Add beef; mix lightly but thoroughly. , Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up tightly and secure with toothpicks. In batches, arrange taquitos in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook 6 minutes; turn and cook until meat is cooked through and taquitos are golden brown and crispy, 6-7 minutes longer. Discard toothpicks before serving. If desired, serve with salsa and guacamole.

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Working with one tortilla at a time, place 2 tablespoons of shredded chicken on one end of the tortilla. Place 1 tablespoon shredded cheese on top of the chicken. Roll to form the taquito, starting at the filled side. Use 2 toothpicks to secure the taquito along the seam. Repeat with remaining ingredients.
• Open up the air fryer and spray the basket with cooking spray. Place 4 taquitos (toothpicks will be facing up) into the basket, making sure they're not touching, and spray the tops with more cooking spray.
• Air-fry until the taquitos are brown and crispy to your liking, 5 to 6 minutes. Repeat with remaining taquitos. Remove toothpicks before serving.

Steps:

• Make the chicken filling: Add the oil, garlic, onion, and green chiles to a medium pan. Season with the cumin, oregano, salt, and pepper. Cook over medium-high heat until the onion is translucent, 4-5 minutes. Add the shredded chicken and chicken broth. Cover, reduce the heat to low, and cook until warmed through, 5-6 minutes. Transfer the filling to a bowl and set aside.
• Make the beef filling: Wipe out the pan. Add the oil, onion, garlic, cumin, chili powder, bay leaf, salt, and pepper. Cook over medium-high heat until the onion is translucent, 4-5 minutes. Add the beef and beef broth, cover, and cook for another 5 minutes, until warmed through and the beef is falling apart. Transfer the filling to a bowl, remove the bay leaf, and set aside.
• Assemble the taquitos: Wrap the corn tortillas in a damp paper towel and microwave on high power for 30 seconds to warm. (Alternatively, heat each tortilla in a dry pan for 15 seconds on each side, until warmed through and pliable.)
• Preheat the air fryer to 375°F ( 190°C) for 5 minutes.
• Scoop 3 tablespoons of chicken filling onto the center of a tortilla. Tightly roll the tortilla and secure the end with 1-2 toothpicks. Repeat with the remaining filling to make 8 chicken taquitos total.
• Scoop 3 tablespoons of beef filling onto the center of a tortilla. Tightly roll the tortilla and secure the end with 1-2 toothpicks. Repeat with the remaining filling and tortillas to make 8 beef taquitos total.
• Lightly spray the bottom of the air fryer basket with nonstick spray. Place 3-4 taquitos at a time in the basket, leaving space between them, and air fry for 6-8 minutes, turning halfway, until brown and crisp. Remove from the air fryer and cover loosely with a kitchen towel or foil to keep warm while you fry the remaining taquitos.
• To serve, arrange the taquitos on a platter. Drizzle with the crema and sprinkle with the queso fresco. Dollop a few spoonfuls of guacamole on top and spread over the taquitos, then spoon some pico de gallo down the center. Top with the cilantro and serve with lime wedges. Serve immediately.
• Enjoy!