You don't need an excuse to have a party to make taquitos. They make a great anytime meal and bring the party themselves. A taquito is essentially a rolled taco with many of the topping like quac and sour cream on the outside. They are also traditionally shallow fried to get that beautifully crisp exterior. Our version, however, is baked with an option to make them in the air fryer! The air fryer makes them even crispier in less time than baking! However you make them, be sure to load them up with homemade salsa and the avocado cream sauce.
We prefer corn tortillas for our taquitos, but if you like flour tortillas you can totally use them. They usually need a few extra minutes in the oven than corn tortillas do to get crispy!
Have you made these yet? Let us know how it went in the comments below!
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YIELDS: 12
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 45 MINS
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INGREDIENTS :
FOR TAQUITOS
Cooking spray
3 c. shredded cooked chicken
1 (8-oz.) block cream cheese, softened
1 chipotle in adobo sauce, chopped, plus 1 tbsp sauce
1 tsp. cumin
1 tsp. chili powder
Kosher salt
Freshly ground black pepper
12 small corn tortillas
1 1/2 c. shredded cheddar
1 1/2 c. shredded Pepper Jack
Pico de Gallo, for serving
Crumbled queso fresco, for serving
FOR AVOCADO CREAM SAUCE
1 large avocado, pitted
1/2 c. sour cream
1/4 c. packed cilantro leaves
1 clove garlic
Juice of lime
Kosher salt
Freshly ground black pepper
DIRECTIONS :
FOR OVEN
1. Preheat oven to 425° and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
2. Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
3. Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly and place seam side down on baking sheet. Repeat with remaining filling and cheese.
4. Bake until crispy and golden, 15 to 20 minutes.
5. Serve with avocado cream sauce, Pico de Gallo, and queso fresco
FOR AIR FRYER
1. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
2. Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
3. Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly. Repeat with remaining filling and cheese.
4. Place in basket of air fryer, seam side down, and cook at 400° for 7 minutes.
5. Serve with avocado cream sauce, pico de gallo, and queso fresco.
FOR AVOCADO CREAM SAUCE
1. In a food processor, blend together avocado, sour cream, cilantro, garlic, and lime juice. Season with salt and pepper. Pour into a bowl and press plastic wrap directly over surface and refrigerate until ready to use.
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