Air Fryer Taquitos with Chicken and Salsa

Ingredients:

Salsa

• 450 g plum tomatoes
• 1 small onion, cut into 8 wedges
• 1 serrano pepper
• 1 clove of garlic
• 1 tbsp extra-virgin olive oil

Takito

• 1 cup chopped grilled chicken
• 1 tbsp. (about 110 g) shredded Colby-Jack cheese
• 1 can (110g) pimento peppers, drained and diced
• 1 teaspoon dried oregano
• 0.5 tsp ground cumin
• 0.5 tsp paprika
• 1/4 tsp chili powder
• 1 package of mini corn tortillas weighing 350 g (24 pcs.)
• 1 cup refried beans
• Butter-flavored cooking spray
• Sour cream for serving
• Shredded romaine lettuce for serving
• Special equipment: 6-liter air fryer

Preparation:

1. Salsa: Preheat a 6-liter air fryer to 175°C.
   
   Combine the tomatoes, onion, chili, garlic, and vegetable oil in a large bowl and toss to coat. Transfer to the air fryer basket and cook until the tomatoes and peppers are crisp and the onion and garlic are charred, about 10 minutes. Let cool slightly. Leftover salsa can be stored in the refrigerator in a tightly sealed container for up to 2 weeks..
2. When the tomatoes are cool enough to handle, peel and discard the skins. Remove the stems, seeds, and skins from the chili and discard. Place the tomatoes, chili, garlic, onion, and 1/4 teaspoon of salt in a blender. Blend until smooth. Set aside until ready to serve.
3. TakitoCombine chicken, cheese, pimento, oregano, cumin, paprika, chili powder, and 1/4 teaspoon salt in a large bowl and toss to combine.
   
   Working in batches, quickly rinse 4 tortillas under running water. Shake off excess water and transfer to the air fryer basket. Cook until soft and pliable, 15–30 seconds.
4. Fill the warm tortillas with the filling: spread 2 teaspoons of beans over the tortillas, reserving some for spreading. Add 1.5 tablespoons of chicken filling. Roll the tortillas into a tube and secure with a small amount of refried beans. Repeat with the remaining tortillas, beans, and chicken. Depending on the size of your air fryer, you may need to fry the taquitos in several batches..
5. Generously spray the taquitos on all sides with cooking spray. Place them in the air fryer basket (cook in batches if necessary) and fry until golden brown and crispy, about 8 minutes.
6. Serve taquitos warm, drizzled with salsa, sour cream and sprinkled with shredded lettuce.
   
   

   Storage Tips

   
   Air fry them until lightly golden brown, about 4 minutes. Let cool. Place in a freezer bag and freeze for up to 1 month. To reheat, wrap in a damp paper towel and microwave for 1 minute to defrost the filling. Place the taquitos in the basket of a 6-quart air fryer preheated to 350°F (175°C) and fry until dark golden brown and crispy, about 6 minutes.