Pin It My air fryer changed everything the moment I realized I could make taquitos without deep frying oil splattering across my stovetop. I had these crispy golden rolls at a friend's taco night years ago and thought they were impossible to recreate at home, but then one lazy Tuesday I decided to just try it in the air fryer with leftover rotisserie chicken. Ten minutes later, they were somehow even better than I remembered, with this perfect crunch that made my kitchen smell like a proper Mexican kitchen, all without the mess.
I made these for my sister's book club last month and watched everyone grab a second one before the guacamole even made it around the table. Someone asked if I'd bought them from a restaurant, which felt like the highest compliment, and I realized I'd been keeping this to myself for way too long.
Ingredients
- Cooked shredded chicken, 2 cups: Rotisserie chicken is your secret here because it's already flavorful and saves you cooking time, though poached works beautifully if you want to control the seasoning yourself.
- Cheddar cheese, 1 cup and Monterey Jack, 1/2 cup: This combo melts into creamy pockets that hold everything together without getting rubbery, though cheddar alone works if that's what you have.
- Salsa, 1/2 cup: Mild or medium depending on who you're feeding, and it adds moisture to the filling so everything stays tender inside that crispy shell.
- Cumin, 1/2 teaspoon; chili powder, 1/2 teaspoon; garlic powder, 1/4 teaspoon: These three are the backbone of the flavor, but honestly you can adjust them based on what spice level you prefer.
- Salt and black pepper, 1/4 teaspoon each: Taste your filling before rolling and add more if it needs it, since the cheese already brings some saltiness.
- Corn or flour tortillas, 12 small ones: Six-inch tortillas roll tighter than larger ones and cook more evenly, creating that beautiful crispy exterior.
- Olive oil spray: The spray is key because it distributes the oil evenly without pooling, giving you that golden-brown crunch without greasiness.
Instructions
- Mix your filling with purpose:
- Dump your shredded chicken, both cheeses, salsa, cumin, chili powder, garlic powder, salt, and pepper into a bowl and stir until everything is coated and the texture feels cohesive. You want the mixture to feel like it'll actually hold together when you roll it, not dry or too wet.
- Warm those tortillas:
- Microwave them wrapped in a damp paper towel for 20 to 30 seconds so they become pliable and won't crack when you roll them. This step feels small but it's the difference between clean rolls and torn ones that fall apart in the air fryer.
- Fill and roll with confidence:
- Spoon about 2 tablespoons of filling down the center of each tortilla, then roll it tightly seam-side down, pressing gently as you go. You want them snug enough that they don't unroll but not so tight that filling squeezes out the sides.
- Get your air fryer ready:
- Preheat to 400°F for about 3 minutes while you finish rolling everything. A properly preheated fryer is what gives you that instant golden exterior.
- Prepare your basket and taquitos:
- Give the basket a light spray with olive oil, then arrange your rolled taquitos seam-side down in a single layer with a little space between each one. They need that air circulation to get crispy all over.
- Oil the tops:
- Give the tops of your taquitos a light spray with olive oil, which is what creates that beautiful golden-brown crust and keeps them from drying out.
- Air fry until golden:
- Cook for 8 to 10 minutes, turning them halfway through so they brown evenly on both sides. You'll know they're done when they're golden and crispy and make a sound when you tap them.
- Serve while they're still warm:
- Plate them up immediately and let everyone build their own with sour cream, guacamole, salsa, cilantro, and lime wedges. The moment you serve them is when they're at their absolute best.
Pin It The best part is when people ask if you made them from scratch or bought them frozen, and you get to say you rolled every single one yourself. It's one of those recipes that feels more impressive than it actually is, which is honestly the sweetest thing a kitchen can offer.
Building the Perfect Filling
The magic happens when you let the filling sit in the bowl for a minute after mixing so all those spices can mingle with the salsa and cheese. I learned this when I rushed one batch and they tasted a little flat, so now I use that minute to set up my tortillas and prep my workspace, and it makes a real difference in the final flavor.
Making Them Ahead
You can roll these taquitos in the morning and refrigerate them until you're ready to air fry, which is why I make them when I know we're having company. Cold taquitos actually take just a minute or two longer to cook through, so don't stress if you're pulling them straight from the fridge into the fryer.
Customizing for Your Crowd
The filling is forgiving enough that you can swap the chicken for shredded beef, pork, or even black beans and nobody will know the difference. I've made vegetarian versions for friends and honestly they disappear just as fast, so don't hesitate to play around with what you have.
- Brush your tortillas lightly with oil before rolling if you want them extra crispy on the outside.
- Gluten-free tortillas work perfectly here and cook in the same time as regular ones.
- Leftovers reheat beautifully in the air fryer for about 5 minutes, which is clutch when you need a quick lunch.
Pin It These taquitos are the kind of meal that makes your kitchen feel warm and your people feel cared for, which is really what cooking is all about. Make them once and you'll find yourself rolling them again and again.
Recipe FAQs
- → What type of cheese is best for these taquitos?
Cheddar and Monterey Jack cheeses melt well and provide a rich, creamy texture that complements the seasoned chicken perfectly.
- → Can I use corn tortillas instead of flour tortillas?
Yes, both corn and flour tortillas work well. Warming them briefly helps make them pliable for rolling without cracking.
- → How do I ensure the taquitos come out crispy?
Lightly spraying the tortillas and taquitos with olive oil before air frying helps achieve a crispy, golden exterior.
- → Can I substitute the chicken with other fillings?
Shredded beef, pork, or black beans make great alternatives, providing variety while maintaining the dish’s texture.
- → What temperature and time should I air fry the taquitos?
Preheat to 400°F (200°C) and air fry for 8–10 minutes, turning halfway for even crispiness.