Crispy on the outside and packed with flavorful chicken and melty cheese inside, these Air Fryer Taquitos are hard to beat. Using pulled rotisserie chicken makes the recipe quick and simple—about 15 minutes to prepare and 8 minutes to cook in the air fryer.
“These are amazing!!!! So quick to make!! A huge hit by the whole family!!! A great addition to the weekly menu rotation!!”
– Pinky
Table of contents
- Ingredients
- Instructions
- Optional toppings
- Variations
- Tools for this recipe
- More air fryer recipes
When I moved to San Diego I discovered taco shops—an experience very different from the Taco Bell and Taco Bueno I knew growing up in Oklahoma. Taco shops introduced me to rolled tacos, commonly called taquitos: tortillas filled with savory filling, rolled tightly and traditionally fried.
To create a lighter version at home, I use my air fryer. These air fryer taquitos are filled with shredded rotisserie chicken tossed with taco seasoning, canned green chiles, cilantro, and plenty of pepper jack cheese for a spicy, cheesy filling. Rolled tight and cooked until golden in the air fryer, they’re irresistible and perfect for dipping in guacamole or chipotle sauce. Serve them as a casual dinner with Mexican rice or as a party appetizer.
Ingredients
Below are the best ingredients to use for air fryer taquitos, what each contributes, and substitution ideas. For exact measurements, see the recipe card at the bottom of this page.
- Cooked, shredded chicken – Rotisserie chicken makes this recipe fast. You can also use shredded chicken from an Instant Pot, slow-cooked chicken, or leftover air-fryer chicken fajitas.
- Olive oil – for sautéing the onions.
- Onion – about 1/2 cup minced yellow or red onion for flavor and texture.
- Diced green chiles – canned green chiles add mild heat and depth; choose mild or hot to your preference.
- Cilantro – fresh chopped cilantro brightens the filling; omit if you dislike cilantro.
- Taco seasoning – use a simple blend of chili powder, cumin, garlic and onion powder, or a store-bought mix.
- Pepper jack cheese – shredded pepper jack gives a spicy, melty filling; sharp cheddar or Monterey jack are good alternatives.
- Flour tortillas – use 6-inch flour “fajita” tortillas for compact taquitos. You can also use corn tortillas for a traditional taquito (better for gluten-free options).
Instructions
These step-by-step instructions will help you make crisp, cheesy air fryer taquitos. Images are included to guide you through key steps.
- Cook the onions. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/2 cup minced onion and cook about 4 minutes until softened.
- Season the chicken. Add 2 cups cooked, shredded chicken, a 4-ounce can of diced green chiles, 1 tablespoon chopped cilantro, and 2 tablespoons taco seasoning to the skillet. Stir and cook 2–3 minutes to warm through and blend the flavors.
- Add the cheese. Remove the skillet from heat and stir in 2 cups shredded pepper jack until melted and evenly distributed.
- Soften the tortillas. Stack the tortillas, wrap them in a damp paper towel, and microwave for 60 seconds to make rolling easier.
- Fill and roll. Place 3–4 tablespoons of the chicken and cheese mixture in the center of a tortilla, roll tightly, and set seam-side down. Repeat until you have 12 taquitos.
- Air fry (first side). Preheat the air fryer to 400°F. Arrange taquitos in a single layer seam-side down with space for air to circulate. Lightly spray with cooking spray and air fry 4–5 minutes.
- Air fry (second side). Flip taquitos with tongs, spray again, and air fry another 4–5 minutes until golden and crispy. Cook in batches if necessary—about six taquitos fit in a standard 5.8-quart air fryer.
- Serve. Transfer to a platter and serve hot with salsa, sour cream, guacamole, or chipotle sauce for dipping.
Optional toppings
Taquitos are often served piled with toppings. Add any combination of the following just before serving:
- Guacamole
- Fresh cilantro
- Crumbled cotija or queso fresco
- Diced tomatoes
- Pico de gallo
- Chipotle sauce
- Shredded lettuce
- Extra shredded cheddar or pepper jack
- Sour cream
- Hot sauce
- Salsa
Variations
These taquitos are highly adaptable:
- Beef taquitos: Substitute seasoned ground beef or shredded beef. For ground beef, brown 1/2 pound in a skillet, drain, then add 1 tablespoon taco seasoning and 1/4 cup water. Simmer 5 minutes before using.
- Vegetarian taquitos: Use roasted corn, sautéed vegetables, beans and cheese, or soyrizo (soy chorizo) as the filling.
- Soyrizo taquitos: Cook and crumble 8 ounces soyrizo and use it in place of the chicken.
- Cheese taquitos: Omit the chicken and onions. Combine 3 cups shredded pepper jack and 1 cup crumbled cotija with green chiles, cilantro, and taco seasoning.
- Bean and cheese taquitos: Use one 15-ounce can of black beans, mashed slightly, mixed with cheese and seasoning.
Tools for this recipe
- Air fryer (about 5–6 quart capacity recommended)
- Large skillet
- Kitchen tongs
- Air fryer parchment liners or nonstick spray (optional)
More air fryer recipes
Try other crowd-pleasing air fryer dishes, such as air fryer chicken wings, air fryer baked potatoes, southwestern egg rolls, and boneless wings.
Air Fryer Chicken Wings
Air Fryer Baked Potato
Southwestern Egg Rolls
Boneless Wings
Air Fryer Taquitos
12 taquitos
15 minutes
8 minutes
23 minutes
Whitney Bond
Ingredients
- 1 tablespoon olive oil
- 1/2 cup yellow onion, minced
- 2 cups cooked, shredded chicken (rotisserie or other)
- 4 ounce can diced green chiles
- 1 tablespoon fresh chopped cilantro
- 2 tablespoons taco seasoning
- 2 cups shredded pepper jack cheese
- 12 six-inch flour tortillas (“fajita” size)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the minced onion and cook about 4 minutes until softened.
- Add the cooked shredded chicken, diced green chiles, cilantro, and taco seasoning. Stir and cook for 2–3 minutes until heated through.
- Remove from heat and stir in the shredded pepper jack cheese until combined.
- Stack the tortillas, wrap in a damp paper towel, and microwave 60 seconds to make them pliable.
- Spoon 3–4 tablespoons of the filling into the center of each tortilla and roll tightly. Place seam-side down on a tray.
- Preheat an air fryer to 400°F. Arrange taquitos in a single layer with space for air to circulate. Spray lightly with nonstick spray.
- Air fry 4–5 minutes, flip, spray again, and air fry another 4–5 minutes until golden and crispy.
- Serve immediately with your favorite dips: salsa, guacamole, chipotle sauce, or sour cream.
Notes
- Make sure each taquito is rolled tightly; loose ones may open while cooking.
- If taquitos are not crisp enough, cook 1–2 minutes longer per side. Spraying with cooking spray helps them brown and crisp.
- If you don’t have an air fryer, bake at 425°F on a foil-lined sheet. Spray, bake 6–7 minutes, flip, spray, and bake another 6–7 minutes or until golden.
- For gluten-free taquitos, use corn or certified gluten-free tortillas.
- To increase spice, use hot green chiles, add 2–3 teaspoons hot sauce to the filling, or cook a minced jalapeño with the onions.
- The recipe yields 12 taquitos. Double the ingredients to make more.
- Uncooked prepared taquitos can be refrigerated up to 3 days before cooking.
- Cooked leftovers keep in an airtight container up to 5 days; reheat in the air fryer at 400°F for 2–3 minutes per side.
- Frozen uncooked taquitos store up to 3 months. Add about 2 minutes per side when air frying from frozen (about 5–6 minutes per side at 400°F).