Air Fryer Taquitos with Chicken and Salsa

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 727, total fat 51 G., saturated fats 28 G., proteins 18 G., carbohydrates 54 G., fiber 9 G., cholesterol 130 mg, sodium 766 mg, sugar 4 G.

Taquitos are Mexican stuffed tubes served as an appetizer with dips. They're warm, cheesy, and super crunchy! An air fryer makes making taquitos super easy. This recipe is filled with chicken pieces and melted cheese, but feel free to combine any protein and cheese to please even the pickiest eaters in your family. While your air fryer is heating up, you can make a delicious roasted vegetable salsa to serve with your taquitos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salsa

450 g plum tomatoes
1 small onion, cut into 8 wedges
1 serrano pepper
1 clove of garlic
1 tbsp extra-virgin olive oil

Takito

1 cup chopped grilled chicken
1 tbsp. (about 110 g) shredded Colby-Jack cheese
1 can (110g) pimento peppers, drained and diced
1 teaspoon dried oregano
0.5 tsp ground cumin
0.5 tsp paprika
1/4 tsp chili powder
1 package of mini corn tortillas weighing 350 g (24 pcs.)
1 cup refried beans
Butter-flavored cooking spray
Sour cream for serving
Shredded romaine lettuce for serving
Special equipment: 6-liter air fryer

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken, tortilla, salsa sauce, Colby cheese, baked beans, serrano pepper, cumin, oregano, romaine lettuce

Cooking the dish according to the recipe:

Salsa: Preheat a 6-liter air fryer to 175°C.

Combine the tomatoes, onion, chili, garlic, and vegetable oil in a large bowl and toss to coat. Transfer to the air fryer basket and cook until the tomatoes and peppers are crisp and the onion and garlic are charred, about 10 minutes. Let cool slightly. Leftover salsa can be stored in the refrigerator in a tightly sealed container for up to 2 weeks..
When the tomatoes are cool enough to handle, peel and discard the skins. Remove the stems, seeds, and skins from the chili and discard. Place the tomatoes, chili, garlic, onion, and 1/4 teaspoon of salt in a blender. Blend until smooth. Set aside until ready to serve.

TakitoCombine chicken, cheese, pimento, oregano, cumin, paprika, chili powder, and 1/4 teaspoon salt in a large bowl and toss to combine.

Working in batches, quickly rinse 4 tortillas under running water. Shake off excess water and transfer to the air fryer basket. Cook until soft and pliable, 15–30 seconds.
Fill the warm tortillas with the filling: spread 2 teaspoons of beans over the tortillas, reserving some for spreading. Add 1.5 tablespoons of chicken filling. Roll the tortillas into a tube and secure with a small amount of refried beans. Repeat with the remaining tortillas, beans, and chicken. Depending on the size of your air fryer, you may need to fry the taquitos in several batches..
Generously spray the taquitos on all sides with cooking spray. Place them in the air fryer basket (cook in batches if necessary) and fry until golden brown and crispy, about 8 minutes.
Serve taquitos warm, drizzled with salsa, sour cream and sprinkled with shredded lettuce.

Storage Tips

Air fry them until lightly golden brown, about 4 minutes. Let cool. Place in a freezer bag and freeze for up to 1 month. To reheat, wrap in a damp paper towel and microwave for 1 minute to defrost the filling. Place the taquitos in the basket of a 6-quart air fryer preheated to 350°F (175°C) and fry until dark golden brown and crispy, about 6 minutes.