Save to Pinterest The first time I made taquitos in my air fryer, I wasn't expecting much—just a quick weeknight dinner. But when I pulled them out, golden and crackling, something clicked. My kids devoured them before I could even plate the guacamole, and suddenly this became the recipe I make whenever I need something that feels special without the fuss of deep frying.
I remember making a batch for a casual game night, and someone asked if I'd deep-fried them. When I said air fryer, there was genuine surprise—then four people asked for the recipe before dessert. That's when I realized this wasn't just easy; it was the kind of dish that makes people think you've got your life together.
Ingredients
- Cooked shredded chicken (2 cups): Use rotisserie to skip the cooking step, or poach your own and shred it while still warm—it breaks apart easier and absorbs flavor better.
- Cheddar cheese (1 cup) and Monterey Jack cheese (1/2 cup): The combo of sharp and mild gives you depth; stick with real cheese, not pre-shredded if you can, as it melts more smoothly.
- Salsa (1/2 cup): This is your moisture and seasoning anchor—pick one you actually enjoy eating straight from the jar.
- Ground cumin (1/2 teaspoon), chili powder (1/2 teaspoon), garlic powder (1/4 teaspoon): These spices should whisper in the background, not shout; measure carefully or you'll overpower the delicate cheese.
- Salt and black pepper (1/4 teaspoon each): Taste the filling before rolling; salsa brings salt too, so adjust mindfully.
- Small corn or flour tortillas (12): Six-inch ones are your sweet spot for rolling without tearing; corn holds up better to heat, flour stays softer if you like that texture.
- Olive oil spray: The secret to crispy taquitos without a pot of hot oil; don't skip this step or they'll be dense.
Instructions
- Mix your filling:
- Combine chicken, both cheeses, salsa, and all spices in a bowl and fold gently until everything is evenly distributed and the mixture holds together. Taste it; your palate is the final judge.
- Soften your tortillas:
- Wrap them in a damp paper towel and microwave for 20 to 30 seconds—they'll go from stiff to pliable, making rolling nearly impossible to mess up. Cold tortillas will crack, so don't skip this.
- Fill and roll:
- Lay a tortilla flat, add about 2 tablespoons of filling down the center, then roll tightly starting from one side and tucking as you go. Place each one seam-side down on your counter; this keeps them sealed during cooking.
- Preheat your air fryer:
- Set it to 400°F and let it warm for 3 minutes—a hot basket means faster crisping and better texture overall.
- Arrange in the basket:
- Lightly spray the basket first, then place taquitos in a single layer with space between each one; crowding them steams them instead of crisping them. Spray the tops lightly with oil—this is where the golden magic happens.
- Air fry until golden:
- Cook for 8 to 10 minutes, shaking the basket or flipping halfway through. You're aiming for a deep golden brown, not pale and apologetic.
- Serve right away:
- Taquitos are best eaten immediately, while they're still warm and the outside crackles when you bite down. Set out your favorite toppings and let everyone build their plate.
Save to Pinterest The moment that made this recipe stick for me wasn't fancy or complicated—it was my daughter asking to help roll them, carefully tucking each tortilla and getting completely focused on making hers perfect. We ended up laughing at the slightly messy one she insisted on cooking anyway, and it turned out the crispiest of the bunch.
Why Corn Beats Flour (Or Does It)
I've tested both, and honestly, it depends on your mood. Corn tortillas are sturdier and get more authentically crispy—they shatter slightly when you bite in. Flour tortillas are softer and easier to roll without splitting, especially if you're new to this. My move is buying a pack of each and letting people choose; corn lovers go corn, soft-tortilla people go flour. Neither is wrong, and your air fryer will treat them both beautifully.
Leftovers and Reheating
Store any leftover taquitos in an airtight container in the fridge for up to three days. When you're ready to eat them again, pop them back in the air fryer at 350°F for 4 to 5 minutes—the stovetop or microwave will turn them soft and sad, but the air fryer brings back that crisp. I've reheated these for lunch the next day and honestly enjoyed them as much as when they were fresh.
Make It Your Own
This recipe is a blank canvas if you want it to be. Swap shredded beef or pork for the chicken, or go vegetarian with seasoned black beans and extra cheese. Add a handful of diced jalapeños to the filling if you like heat, or keep it mild for littler eaters. The beauty of taquitos is how forgiving they are—your kitchen, your rules.
- For extra-crispy results, lightly brush each tortilla with oil before rolling and filling.
- Leftover filling keeps in the fridge for two days and works perfectly in tacos or nachos instead.
- If your taquitos are cooking unevenly, rotate the basket front-to-back halfway through for balanced browning.
Save to Pinterest Taquitos are one of those recipes that bridges the gap between quick and impressive, which is why they've earned permanent rotation in my kitchen. Serve them with whatever toppings call to you, and watch how fast they disappear.
Recipe FAQs
- → What type of cheese works best for these taquitos?
Cheddar and Monterey Jack cheeses offer a creamy, melty texture and a mild, rich flavor that complements the chicken perfectly.
- → Can I use gluten-free tortillas?
Yes, gluten-free corn or flour tortillas can be used without altering the cooking process to keep the dish suitable for gluten-sensitive diets.
- → How do I achieve extra crispiness?
Lightly brushing the tortillas with olive oil before rolling and ensuring they don’t overlap in the air fryer helps create a crispier texture.
- → What are good toppings to enhance the flavor?
Fresh garnishes like guacamole, sour cream, salsa, chopped cilantro, and lime wedges add contrasting freshness and zest.
- → Can I prepare the filling in advance?
Yes, the chicken and cheese filling can be made ahead and refrigerated, making assembly quick when ready to cook.
- → Is it possible to substitute the chicken?
Shredded beef, pork, or black beans are great alternatives that work well with the seasoning and provide variety.