snack · tex mex
Air Fryer Chicken Taquitos
Shatter-crisp, cheesy salsa verde chicken. 23g protein.
Shatteringly crisp corn tortillas rolled tight around a creamy, cheesy salsa verde chicken filling and air-fried until blistered, with a cool lime crema for dunking. Two make a proper snack, four make dinner. Warming the tortillas first is the whole technique; cold corn tortillas crack the second you roll them.
8.9 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Filling
- 2 oz light cream cheese, softened57 g light cream cheese, softened
- ⅓ cup salsa verde79 g salsa verde
- 1 tsp ground cumin1 tsp ground cumin
- 1 tsp chili powder1 tsp chili powder
- ½ tsp garlic powder½ tsp garlic powder
- ¼ tsp kosher salt¼ tsp kosher salt
- 1 tbsp lime juice1 tbsp lime juice
- 2 cups shredded cooked chicken breast, from about 14 oz raw, poached to 165°F (74°C), or rotisserie breast meat280 g shredded cooked chicken breast, from about 14 oz raw, poached to 165°F (74°C), or rotisserie breast meat
- ¾ cup shredded reduced-fat Mexican cheese blend84 g shredded reduced-fat Mexican cheese blend
- 2 tbsp fresh cilantro, chopped2 tbsp fresh cilantro, chopped
Shells
- 12 tortillas corn tortillas (6-inch)12 tortillas corn tortillas (6-inch)
- cooking spray, for coatingcooking spray, for coating
Lime crema
- ½ cup nonfat plain Greek yogurt115 g nonfat plain Greek yogurt
- 1 tbsp lime juice1 tbsp lime juice
- ½ tsp lime zest½ tsp lime zest
- kosher salt, to tastekosher salt, to taste
Method
- Mash the softened cream cheese with the salsa verde, cumin, chili powder, garlic powder, salt and lime juice in a large bowl until smooth.…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Refrigerate cooked taquitos up to 3 days and re-crisp at 380°F (195°C) for 4 minutes. Freeze uncooked up to 2 months. The crema keeps 5 days.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
