01 -
Preheat your oven or air fryer to 350˚F. Get a sheet pan and line it with foil or parchment paper. In a big mixing bowl, stir together everything you’ll use for the filling.
02 -
Scoop 2 to 3 tablespoons of the filling onto the center of each tortilla. Roll them up tightly and place them with the seam on the bottom so they stay closed.
03 -
Lightly brush the taquitos with oil or spray them. Lay them seam-down on the lined baking sheet, making sure to leave about ½ inch of space. Bake for 10 to 15 minutes until they turn crispy and golden. If you want them crunchier, broil on low for a couple of minutes, but keep an eye on them to prevent burning.
04 -
Spray or brush the taquitos lightly with oil. Cook 4 to 6 taquitos at a time in your air fryer (seam-side down) for about 6 to 8 minutes until they’re golden and crisp.
05 -
Heat 2 tbsp of oil on medium in a skillet. Fry the taquitos in batches with the seam facing down, flipping occasionally for even crispiness. It’ll take 2 or 3 minutes per side, and once cooked, transfer them to a wire rack placed over a pan to stay warm.
06 -
Eat while hot and pair them with ranch, avocado chunks, salsa, sour cream, or a sprinkle of cilantro.
07 -
Rewarm by air frying at 400˚F for a couple of minutes, baking at 375˚F for about 4 to 5 minutes, or zapping in the microwave for 30 seconds (but they won’t be as crispy).
08 -
Keep leftovers in the fridge for up to 3 days in an airtight container. If freezing, use a freezer-safe container for up to 3 months. Reheating tips apply here too.