AIR FRYER TAQUITOS AND CHARRED SALSA
Taquitos are the ultimate finger food-mini rolled tacos that are warm, cheesy and super crunchy! An air fryer makes this crowd-pleasing snack (or appetizer) surprisingly easy to cook up at home. We fill them with chunks of chicken and melty Colby Jack, but you can customize the ingredients to please even the pickiest of eaters with different proteins and cheeses. And while you have the air fryer fired up you can make a delicious charred salsa to serve alongside.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings (24 taquitos)
Number Of Ingredients 19
Steps:
- For the salsa: Preheat a 6-quart air fryer to 350 degrees F (see Cook's Note).
- Combine the tomatoes, onion, chile, garlic and oil in a large bowl and toss to coat. Transfer to the basket of the air fryer and cook until the skin of the tomatoes and the chile are wrinkled and the onion and garlic are charred, about 10 minutes. Cool slightly.
- When cool enough to handle, peel the skins from the tomatoes and discard. Remove the stem, seeds and skin from the chile and discard. Place the tomatoes, chile, garlic, onion and 1/4 teaspoon salt in a blender. Pulse until smooth. Set aside until ready to serve.
- For the taquitos: Combine the chicken, cheese, pimientos, oregano, cumin, paprika, chili powder and 1/4 teaspoon salt in a large bowl and toss.
- Working in batches, quickly run 4 tortillas under running water. Shake off excess water and place in the air fryer basket. Fry until softened and pliable, 15 to 30 seconds. Fill them while they are still warm: Spread 2 teaspoons refried beans over a tortilla, reserving a bit of bean to dab on the seal. Spread 1 1/2 tablespoons of the chicken filling over the beans. Roll the tortilla over the filling and seal tightly with a little refried bean. Repeat with the remaining tortillas, beans and chicken.
- Spray all sides of the taquitos generously with cooking spray. Place in the air fryer basket (work in batches if needed) and fry until golden brown and crispy, about 8 minutes. Serve warm topped with some of the salsa and sour cream and shredded lettuce.
SQUASH-AND-CHARRED-POBLANO QUESADILLAS
Here, quesadillas go from casual grub to dinner-party royalty. Mellow Monterey Jack cheese quickly melds the tortillas together as they crisp in the skillet. After topping them with cumin-spiced roasted squash and blistered poblanos, offer up an array of sides-salsa, sliced avocado, a quick cabbage-and-radish salad-so friends can accessorize as they please.
Provided by Lauryn Tyrell
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Toss squash with oil and cumin seeds; season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment and roast, flipping once, until golden and tender, 18 to 22 minutes.
- Meanwhile, blister poblanos over a gas flame at medium-high, turning with tongs, until blackened all over, about 8 minutes. Place in a bowl and cover to let steam, 10 minutes. Remove and discard skins and seeds, and slice poblanos into strips. Season lightly with salt; toss with squash and cover to keep warm.
- In a bowl, toss together cabbage, radishes, and cilantro with lime juice and zest; season with salt.
- Heat a large cast-iron skillet or griddle over medium. Lightly brush with butter. Add 1 or 2 tortillas (depending on size of skillet) and top each with 1/2 cup cheese. Top each with a second tortilla. Heat until bottom tortillas are golden brown and cheese begins to melt, about 2 minutes.
- Flip and cook until undersides are golden and crisp and cheese begins to ooze and crisp around edges, about 2 minutes more. Transfer to a tray and repeat with remaining tortillas and cheese, adding more butter to skillet as needed. Serve quesadillas warm, topped with sour cream, squash mixture, cabbage salad, and salsa.
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