How to Guide

Air Fryer Chipotle Chicken Taquitos

INGREDIENTS:

For Taquitos:

• 3 cups shredded cooked chicken

• 1-2 chipotle in adobo sauce, chopped, plus 1 tablespoon adobo sauce

• 1 1/2 cups shredded cheddar cheese

• 1 1/2 cups shredded Monterey Jack cheese

• 12 small flour tortillas

• 2 tablespoons unsalted butter, melted

For Avocado Crema:

• 1 large ripe avocado, pitted, peeled and quartered

• 1/2 cup sour cream

• Juice of 1 lime

• 1/3 cup packed fresh cilantro leaves

• 1 clove garlic

• Kosher salt and freshly ground black pepper, to taste

For Serving:

• Shredded lettuce

• Pico de gallo, store-bought or homemade

• Crumbled cotija cheese or queso fresco

PREPARATION:

1. Toss chicken with chipotle pepper and adobo sauce until combined. Start with

1 pepper and increase amount, according to taste. Add cheeses to chicken

and toss to combine.

2. Working one at a time, lay tortilla on work surface and fill bottom third with

chicken mixture. Roll up each tortilla tightly and set aside, seam-side-down,

until ready to cook. Brush rolled tortillas with melted butter.

3. Coat top of Air Fry Kit with nonstick cooking spray and arrange filled tortillas

in single layer. Place Air Fry Kit into machine. Press “Air Fry” button and use

knob to navigate to 375°, then press the knob to set temperature. Use knob

to navigate to 12 minutes and press to start. Depending on size and fill of

taquitos, adjust time up to 15 minutes, as needed. Repeat with remaining

taquitos until all are crispy.

4. While taquitos cook, combine all ingredients for avocado crema in food

processor until creamy. Cover and refrigerate until ready to serve (can be done

up to 3 days ahead).

5. Serve taquitos on a platter of shredded lettuce. Top with a drizzle of avocado

crema. Garnish with pico de gallo and crumbled cotija or queso fresco.