Chicken Taquitos (oven air fryer)
Ingredients
- 16 Corn Tortillas 6"
- 1 cup rice, cooked
- 2 cups Chicken, Shredded https://promincproductions.com/blog/recipes/crock-pot-pulled-chicken/
- 1 Tbsp Olive Oil
- 1/2 Red Bell Pepper diced
- 2 Green Onions finely diced
- 1 clove Garlic diced
- 1 cup Shredded Mexican Cheese
- 1 Roma Tomatos diced
- 1 tsp Ground Cumin
- 1/2 tsp Dried Oregano
- 1/4 tsp Freshly Ground Black Peppercorn
- 1/2 tsp Garlic Salt
- 1/4 tsp Ground Ginger
- 1/2 tsp Onion Powder
- 1 Lime juiced
- 16 Tooth Picks
Instructions
- Prepare the shredded chicken. You can follow this recipe if needed.
- Cook the rice according to the directions.
- Heat tortillas in a non-stick skillet set over medium-high heat about 10 - 15 seconds per side (until tortillas become more pliable), then immediately transfer to an airtight container or plate and cover with a pan lid. Repeat with remaining tortillas and set aside.
- In a skillet heat the olive oil over medium-high heat.
- Add red bell peppers and the whites of the green onions and sauté until soft and slightly golden, about 4 minutes.
- Add garlic to the skillet and sauté for 30 seconds.
- Add the chicken (or pork) to the skillet - stirring occasionally. Cook until heated through.
- Just before taking the skillet off the stove, squeeze lime juice over the meat and stir.
- Lay out the tortillas on cookie sheets.
- Put a strip of shredded cheese on the tortillas.
- Put a strip of rice on top of the cheese.
- Put a strip of the meat mixture on top of the rice.
- Top the tortillas with tomatoes and greens of the green onions.
- Roll up the tortillas. Use a tooth pick through the middle to hold them together.
- Bake for 15-20 minutes on the top rack of your oven on air fryer mode. Once crispy/toasted, remove and enjoy.
Notes
- If you don't have an oven air fryer, you can spread coconut oil over the tops of the tortillas after rolling them up. This will help to add some crispiness to them.