YIELDS: 12
PREP TIME: 15 MINS
TOTAL TIME: 45 MINS
INGREDIENTS:
FOR TAQUITOS:
✓Cooking spray
✓3 cups shredded cooked chicken
✓1 (230 grams) block cream cheese, softened
✓1 chipotle in adobo sauce, chopped, plus 1 tbsp sauce
✓1 tsp. cumin
✓1 tsp. chili powder
✓salt
✓Freshly ground black pepper
✓12 small corn tortillas
✓1 1/2 cups shredded cheddar
✓1 1/2 cups shredded Pepper Jack
✓Pico de Gallo, for serving
✓Crumbled queso fresco, for serving
FOR AVOCADO CREAM SAUCE:
✓1 large avocado, pitted
✓1/2 cups sour cream
✓1/4 cups packed cilantro leaves
✓1 clove garlic
✓Juice of lime
✓salt
✓Freshly ground black pepper
DIRECTIONS:
-
In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
-
Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
-
Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly. Repeat with remaining filling and cheese.
-
Place in basket of air fryer, seam side down, and cook at 400° for 7 minutes.
-
Serve with avocado cream sauce, pico de gallo, and queso fresco.
FOR AVOCADO CREAM SAUCE:
✓In a food processor, blend together avocado, sour cream, cilantro, garlic, and lime juice. Season with salt and pepper. Pour into a bowl and press plastic wrap directly over surface and refrigerate until ready to use.