Air Fryer Jalapeno Cheese Taquitos (Veg Friendly)
Inspired by the seven eleven taquitos but a bit healthier for you. It is like a spinach and cheese dip, with a kick of jalapeño, all wrapped up in a crispy corn tortilla. Perfect for snacking or picnicking all summer long!
Servings: 6
Ingredients
For the Jalapeno Cheese Filling
- 1 cup shredded rotisserie chicken or cooked and cooled veggie ground (optional)
- 1 cup baby spinach leaves (or arugula)
- 1/2 cup cream cheese, room temperature
- 1/2 cup sour cream, full fat
- 2 tbsp parmesan cheese
- 1/2 cup mozzarella cheese, grated (or a good melty cheese blend - I like the tri-cheese blend)
- 2-3 jalapenos, diced de-seed them for a milder taquito
- 1 clove garlic, minced
- salt & pepper, to taste
For the Taquitos
- 15-20 medium corn tortillas
- oil for spraying
- tajin seasoning mix, for garnish
Instructions
Make the Filling
- In a large bowl, mix together all the filling ingredients until well combined. Taste and adjust for salt and spice to your liking.
Roll the Taquitos
- Spread 1-2 tablespoons of the filling mixture into the corn tortillas and roll up tightly. Place into a baking dish seam side down. Repeat until all filling is used up.
- Generously spray the taquitos with oil and sprinkle with tajin seasoning, if using.
- Air fry the taquitos in a single layer at 425F for 5-7 minutes till golden brown all over and filling is heated through.
- Serve warm with sour cream, salsa or queso for dipping.
Notes
To Make Ahead - you can roll the taquitos and refrigerate the uncooked taquitos for up to 5 days. Or freeze for up to 3 months.
To cook from frozen, just add a few minutes to the cooking time.
For oven option - spray with oil, and bake the taquitos in the oven at 400F for 15-18 minutes