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Air Fryer Bison Taquitos

Course Appetizer, Main Course
Cuisine American, Mexican, Southwest
Keyword ground bison
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 10 Taquitos

Ingredients

  • 16 oz ground bison
  • 1 tablespoon Adobo seasoning
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup roasted poblano peppers - recipe follows
  • ½ cup pico de gallo - recipe follows
  • 1 lime - juiced
  • 4 oz cream cheese - softened
  • 1 cup Monterey Jack cheese - shredded
  • 8-10 8-inch flour tortillas
  • Sour cream - for serving

Roasted Poblanos

  • 2 poblano peppers
  • 1 teaspoon olive oil or cooking spray

Pico de Gallo

  • 1 cup tomato - chopped
  • ½ cup red onion - chopped
  • 1 teaspoon garlic - minced
  • 1 jalapeño - chopped
  • 1 tablespoon fresh cilantro - chopped

Instructions

  1. Prep the pico de gallo by combining all ingredients in a bowl and mixing well. Divide into one bowl for using in the recipe and one bowl for serving. Set aside.
  2. Lightly spray the poblano peppers with cooking oil. Air fry at 400°F for 15 minutes. Cool slightly then peel off the skins and remove the stems and seeds. Finely chop the roasted peppers and set aside for the recipe.
  3. In a large skillet over high heat, add ground bison meat and stir until crumbled and mostly browned, about 5-6 minutes. Then stir in the Adobo seasoning, cayenne pepper, cumin, garlic and onion powders along with the roasted peppers and pico de gallo.
  4. Sauté everything together in the skillet until the tomato and onions are softened and tender, about 8-10 more minutes. Squeeze in the lime juice and stir well to combine.
  5. When all the meat is browned and the onions are tender, remove from the heat and transfer to a large heat-proof bowl.
  6. While the meat mixture is still hot, stir in the cream cheese and Monterey Jack cheese until melted.
  7. Spoon about 3-4 tablespoons of the bison filling into the center of each tortilla. Fold the outer edges over the meat and roll tightly while tucking the edges to secure the filling inside, seam-side down. The taquitos will be about 4-5 inches long. Lightly spritz the taquitos with cooking spray.
  8. Work in batches of 3-4 (however will fit into the air fryer without touching the walls or each other).

  9. Starting at 400°F for 4 minutes, cook the taquitos until lightly browned and crispy. Reduce the cook time by 30 seconds for each following batch as the air fryer gets hotter (second batch, 3:30; third batch, 3:00; etc down to 90 seconds). Keep an eye on the batches as they bake so they don’t burn.

  10. Serve taquitos right away with sour cream and pico de gallo. Enjoy!

Recipe Notes

This recipe was created in collaboration with The Starving Chef. You can like her on Facebook and subscribe on YouTube for weekly recipes. You can find this recipe, and many others, with step-by-step pictures on The Starving Chef Blog.