Chicken Taquitos

Toss together the shredded chicken, chili powder, garlic powder, ground cumin, onion powder, and salt in a large bowl. Taste and season with more salt if necessary.

Wrap the tortillas in a damp paper towel and heat them in the microwave for 1-2 minutes, flipping the tortillas halfway through until all of them are warm and pliable.

Put a spoonful of shredded chicken and cheese on each tortilla. Roll tightly and secure the seams with a toothpick. (See photo in blog post for example).

To fry: Pour enough oil into the bottom of a deep skillet or frying pan so that the oil reaches halfway up the taquitos. Heat the oil over medium-high heat to 350°F. To test, drop a small piece of tortilla in the oil. If it sizzles, it's ready. Cooking in batches, add 3-4 taquitos and fry for about 1-2 minutes, flipping halfway through, until golden brown. Transfer them to a large plate or baking sheet lined with paper towels to soak up any excess oil.

To bake: Preheat the oven to 425°F. Place the taquitos on a large baking sheet covered with parchment paper. Lightly brush or spray the tops with cooking oil, and bake for 15-20 minutes or until they're crispy and golden brown.

To air fry: Preheat the air fryer to 400°F. Place the taquitos in a single layer in the basket seam side down. Spray the tops with cooking spray, air fry for 5 minutes, flip and spray again, then air fry for 2 more minutes. Transfer to a plate and repeat with the remaining taquitos.

Remove the toothpicks from the taquitos, and serve with shredded lettuce, pico de gallo, Mexican crema, and guacamole.