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Cheesy Ham and Tot Cups
Lunch American

Cheesy Ham and Tot Cups

5.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Preheat oven to 425 degrees F. Coat 12 (2 1/2-inch) muffin tins with nonstick cooking spray. Place 4 potato nuggets in each muffin tin. Bake for 12 minutes. Remove from oven. Use the bottom of a 1/4-cup measure to press the potatoes into the bottom and part way up the sides. Return to the oven and bake 12 minutes more.
  2. 2 Divide ham among cups. Bake for 10 minutes more or until cups are crisp and brown and ham is heated through. Remove from oven.
  3. 3 Divide cheese among cups. Bake 5 minutes or until cheese is melted and edges are golden. Remove from tins. Garnish with green onions or chives.

By Farmland

Crispy Southwest Salad
Lunch American

Crispy Southwest Salad

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Cook bacon in a large skillet over medium-high heat until crisp. Drain on a paper-towel lined plate. Crumble when cool.
  3. 3 Meanwhile, spread ham, peppers, and corn in separate sections on the prepared baking sheet.
  4. 4 Bake in the preheated oven 10 minutes, tossing halfway through.
  5. 5 Layer corn in bottom of Mason jar; top with cherry tomatoes, ham, bell peppers, cheese, and mixed greens. Top with bacon and tortilla strips.
  6. 6 Serve with salsa or dressing.

By Farmland

Kate's Grilled Corn Salad
Lunch American

Kate's Grilled Corn Salad

4.1

Prep
30 min
Cook
16 min
Total
51 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
  3. 3 Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
  4. 4 Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.

By k8norris

Classic Pasta Salad
Lunch American

Classic Pasta Salad

4.0

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain; run under cold water to stop the cooking process. Drain; transfer to a large bowl.
  2. 2 Stir dressing, pepperoni, salami, Cheddar cheese, Monterey Jack cheese, feta cheese, cucumber, black olives, red onion, and cherry tomatoes into rotini; toss to combine.
  3. 3 Cover the bowl with plastic wrap; set aside in the refrigerator before serving, at least 1 hour.

By Brian Genest

Creamy Jack Grilled Cheese with Fruit-Glazed Avocado
Lunch American

Creamy Jack Grilled Cheese with Fruit-Glazed Avocado

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Halve the avocado and remove the pit. Score the flesh on each half in a criss-cross pattern. Carefully scoop the cubes into a bowl with a spoon.
  2. 2 Place mango jam in a small bowl and microwave on high until warm and thinned, about 20 seconds.
  3. 3 Gently stir the jam into the avocado; blend in lemon juice, red onion, salt and pepper.
  4. 4 Mix the butter-canola blend and Dijon mustard together in another bowl; stir until smooth. Spread mixture evenly on one side of the bread. Turn slices over onto a cutting board.
  5. 5 Lay the cheese on the unbuttered sides of the bread. Divide the avocado mixture on top of the cheese and spread evenly. Gently top with slice of bread, butter side up.
  6. 6 Heat a non-stick skillet on medium-high heat. Place the sandwiches in the pan and cook on each side until golden brown and crispy, 2 to 3 minutes. Cut in half diagonally and serve.

By Avocados from Mexico

California Club Chicken Wraps
Lunch American

California Club Chicken Wraps

4.6

Prep
15 min
Cook
1 min
Total
16 min

Instructions

  1. 1 Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
  2. 2 Cook tortillas in the microwave until warm and pliable, about 30 seconds.
  3. 3 Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 of the lettuce, 1/2 of the Monterey Jack cheese, 1/2 of the avocado, 1/2 of the bacon, 1/2 of the red onion, 1/2 of the tomato, and 1/2 of the chicken, respectively, in the center of each tortilla. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

By BethAnne923

Potato and Green Chile Soup
Lunch American

Potato and Green Chile Soup

4.3

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
  2. 2 Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes; do not allow to boil.
  3. 3 Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.

By Franny

Tomatillo and Chicken Soup
Lunch American

Tomatillo and Chicken Soup

5.0

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Heat oil in a deep skillet over medium heat. Add onion and cook until it begins to turn translucent, about 4 minutes. Stir in tomatillos, garlic, and jalapeno pepper; cook about 1 minute.
  2. 2 Add chicken broth, green chiles, cilantro, cumin, coriander, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add chicken and simmer for 5 more minutes.
  3. 3 Remove from the heat and stir in Monterey Jack cheese and crema.

By Bibi

Slow Cooker Cheesy Broccoli Soup
Lunch American

Slow Cooker Cheesy Broccoli Soup

4.0

Prep
20 min
Cook
270 min
Total
290 min

Instructions

  1. 1 Place onion and garlic in the bowl of a food processor; pulse until minced.
  2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Add onion-garlic mixture; cook until just beginning to brown, 5 to 8 minutes. Transfer onion mixture to a 5-quart or larger slow cooker.
  3. 3 Combine chicken broth and concentrated flavor boost in a bowl. Set aside.
  4. 4 Add remaining 8 tablespoons (1 stick) butter to the skillet; heat until melted and bubbling. Whisk in flour; cook and stir for 3 minutes. Slowly whisk in chicken broth mixture; season with salt and black pepper. Cook, stirring constantly, until smooth and no lumps remain; bring to a boil.
  5. 5 Stir broccoli into broth mixture; cook, stirring often, for 10 minutes. Transfer broccoli to the slow cooker using a large slotted spoon, leaving as much broth mixture in the skillet as possible.
  6. 6 Stir processed cheese food, Cheddar cheese, Monterey Jack cheese, and cream cheese into broth mixture to combine; stir in milk and cream. Transfer cheesy mixture to the slow cooker; stir until well combined.
  7. 7 Cover the slow cooker. Cook on Low, stirring once every hour, for 4 hours. Cool; let thicken slightly before serving.

By Tracy V

Creamy Chorizo and Chicken Soup
Lunch American

Creamy Chorizo and Chicken Soup

4.7

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside.
  2. 2 Cook the chorizo until it becomes a dark golden brown, breaking up the large pieces, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in heavy cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.

By FatDogLane

Make-Ahead Burritos
Lunch American

Make-Ahead Burritos

5.0

Prep
20 min
Cook
40 min
Total
180 min

Instructions

  1. 1 Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
  2. 2 Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
  3. 3 Divide the bean-rice mixture evenly among the tortillas and roll up.
  4. 4 Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.

By domino

Grilled Pork Tacos al Pastor
Lunch American

Grilled Pork Tacos al Pastor

4.6

Prep
30 min
Cook
25 min
Total
565 min

Instructions

  1. 1 Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.
  2. 2 Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.
  3. 3 Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.
  4. 4 Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.
  5. 5 Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
  6. 6 Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.
  7. 7 Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.
  8. 8 Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.
  9. 9 Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.

By John Mitzewich

Primo Pasta Salad
Lunch American

Primo Pasta Salad

3.5

Prep
45 min
Cook
10 min
Total
235 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until completely cooled; drain.
  2. 2 Mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, Cheddar cheese, Monterey Jack cheese, pickle, and olive together in a large bowl.
  3. 3 Whisk sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
  4. 4 Drizzle dressing over salad and toss to coat. Cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. Stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.

By Klantz

Grands! Easy Taco Melts
Lunch

Grands! Easy Taco Melts

4.3

Prep
15 min
Cook
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  2. 2 In a nonstick skillet, mix cooked beef and 1/2 cup salsa. Cook over medium-high heat, stirring occasionally, until hot.
  3. 3 Press each biscuit into a 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto the center of each round. Fold dough in half over filling; press to seal. Place on prepared cookie sheet.
  4. 4 Bake in the preheated oven until golden brown, 9 to 14 minutes. Serve with remaining salsa.

By Pillsbury

Green Chile Chicken Enchilada Soup
Lunch

Green Chile Chicken Enchilada Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
  2. 2 Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.

By VenturaMama77

Traditional Mexican Molletes
Lunch Mexican

Traditional Mexican Molletes

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  2. 2 Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
  3. 3 Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
  4. 4 Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
  5. 5 Top molletes with Mexican salsa or pico de gallo.

By Jenny Aleman

Beer Cheese Soup V
Lunch

Beer Cheese Soup V

4.1

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
  2. 2 When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.

By Kathe Bonfield

Buffalo Chicken Grilled Cheese Sandwiches
Lunch

Buffalo Chicken Grilled Cheese Sandwiches

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine wing sauce, granulated garlic, onion powder, black pepper, paprika, and cayenne in a large saucepan. Stir over medium heat until warm, 2 to 3 minutes.
  2. 2 Toss in cooked shredded chicken, coating all the chicken pieces with the seasoning mixture, and heat through, 3 to 4 minutes. Remove from heat and stir in blue cheese crumbles.
  3. 3 Assemble the sandwiches by starting with a slice of Texas toast. Add one slice of Monterey Jack cheese, top with chicken mixture, add a second slice of cheese, then place another slice of toast on top, buttered-side up. Repeat for 4 sandwiches.
  4. 4 Place a completed sandwich in a nonstick skillet over medium-low heat, until the toast is browned and the cheese is softened, 3 to 5 minutes. Be careful not to burn the toast. Turn down the heat if the sandwich is browning too fast. Using a spatula, carefully turn the sandwich and cook until the sandwich is brown on the other side, 3 to 5 minutes.
  5. 5 Serve with additional wing sauce, if desired, ranch dressing, carrot strips, and celery sticks.

By Bibi

Arepas
Lunch Latin American

Arepas

5.0

Prep
15 min
Cook
11 min
Total
27 min

Instructions

  1. 1 Bring milk to a simmer in a pot. Remove from heat and stir in butter.
  2. 2 Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Dough will continue to stiffen.
  3. 3 Form dough into 12 balls about 2 inches in diameter. Flatten between palms into 3 1/2- to 4-inch arepa patties about 1/3-inch thick.
  4. 4 Heat oil in a large nonstick skillet over medium heat. Fry 3 to 4 arepas at a time until lightly golden brown, about 3 minutes per side. Slice each arepa in half crosswise and stuff a portion of chicken, sliced Monterey Jack cheese, and avocado between the halves.

By beckinoles

Southwest Cheesy Chicken Enchilada Soup
Lunch

Southwest Cheesy Chicken Enchilada Soup

4.0

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
  2. 2 Use forks to shred chicken. Stir in cooked rice.
  3. 3 Ladle into bowls and garnish with Monterey Jack cheese.

By bleucheeseme

Leftover Cheesy Chicken Enchilada Soup
Lunch Mexican

Leftover Cheesy Chicken Enchilada Soup

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
  2. 2 Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
  3. 3 Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.

By bprimeau

Beef Taco Salad
Lunch Mexican

Beef Taco Salad

4.6

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Place ground beef in a large, deep skillet. Cook and stir over medium-high heat until evenly brown. Drain and discard grease. Add taco seasoning mix and prepare according to package directions. Set aside to cool.
  2. 2 Combine cooled beef mixture, lettuce, onion, bell pepper, cheese, tomatoes, and tortilla chips in a large serving bowl. Add enough dressing to coat; mix well and refrigerate for 8 hours to overnight.

By Susan

Extra Cheesy Chicken Enchilada Soup
Lunch Mexican

Extra Cheesy Chicken Enchilada Soup

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
  2. 2 Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  5. 5 Ladle soup into bowls and top with Monterey Jack cheese.

By thedailygourmet

Chicken Tortilla Soup with Salsa
Lunch Mexican

Chicken Tortilla Soup with Salsa

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook and stir chicken in hot oil until browned, about 5 minutes. Mix in garlic and cumin. Add broth, corn, onion, salsa, lemon juice, and chili powder; bring to a boil. Reduce heat to low and simmer soup for 20 to 30 minutes.
  2. 2 Break up tortilla chips into individual bowls; ladle soup over chips. Top each with Monterey Jack cheese and a dollop of sour cream.

By Betty

Panini Sandwiches
Lunch Italian

Panini Sandwiches

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat grill pan or panini machine to medium heat.
  2. 2 Spread center of each roll with 1 tablespoon mayonnaise. Assemble sandwiches with remaining ingredients, except butter. Season with salt and pepper.
  3. 3 Spread small amount of butter on top and bottom of each roll; place sandwich either in pan on onto panini machine and grill. Cook 5 to 7 minutes.
  4. 4 (If using a pan, press sandwich down with a pan lid. Cook sandwiches about 3 to 4 minutes on each side or until bread is toasted.)
  5. 5 For mayonnaise: whisk all ingredients together in small bowl. Refrigerate until ready to use.

By Marzetti

Firecracker Burgers
Dinner American

Firecracker Burgers

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the grill for high heat and lightly oil the grate.
  2. 2 Combine ground beef, green chiles, and bouillon in a bowl; shape into 4 patties.
  3. 3 Grill patties on the preheated grill until desired doneness, or 5 minutes per side. Top each patty with cheese about 2 minutes before removing from the grill. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By MOLSON7

Sausage Balls with Cream Cheese
Dinner American

Sausage Balls with Cream Cheese

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine sausage, Cheddar-Monterey Jack cheese, flour, and cream cheese in a large bowl; form into walnut-sized meatballs using your hands or a cookie scoop. Place meatballs on the prepared baking sheet.
  3. 3 Bake in the preheated oven until browned and no longer pink inside, about 20 minutes.

By My Hot Southern Mess

Shrimp Brochette
Snack American

Shrimp Brochette

4.5

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat a grill for high heat. Soak skewers in water.
  2. 2 Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning.
  3. 3 Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.

By Britney583

Easy Air Fryer Chicken Taquitos
Dinner American

Easy Air Fryer Chicken Taquitos

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
  2. 2 Working with one tortilla at a time, place 2 tablespoons of shredded chicken on one end of the tortilla. Place 1 tablespoon shredded cheese on top of the chicken. Roll to form the taquito, starting at the filled side. Use 2 toothpicks to secure the taquito along the seam. Repeat with remaining ingredients.
  3. 3 Open up the air fryer and spray the basket with cooking spray. Place 4 taquitos (toothpicks will be facing up) into the basket, making sure they're not touching, and spray the tops with more cooking spray.
  4. 4 Air-fry until the taquitos are brown and crispy to your liking, 5 to 6 minutes. Repeat with remaining taquitos. Remove toothpicks before serving.

By Shelly