Air Fryer Taco Puffs Food

AIR-FRYER TACO TWISTS

Steps:

• Preheat air fryer to 300°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; drain. Stir in cheese, salsa, chiles, garlic powder, hot pepper sauce, salt and cumin. , Unroll crescent roll dough and separate into 4 rectangles; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring 4 corners to the center and twist; pinch to seal. In batches, place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 18-22 minutes. If desired, serve with toppings of your choice.,

AIR-FRYER FRIED AVOCADO TACOS

Steps:

• Combine the first 8 ingredients in a bowl. Refrigerate, covered, until serving., Preheat air fryer to 400°. Place egg in a shallow bowl. In another shallow bowl, mix cornmeal, salt, garlic powder and chipotle pepper. Dip avocado slices in egg, then into cornmeal mixture, gently patting to help adhere., In batches, place avocado slices in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-4 minutes longer. Serve avocado slices in tortillas with kale mix, tomato, additional minced cilantro and, if desired, queso fresco.

TACO PUFFS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the taco seasoning and prepare according to package directions. Cool slightly. , Flatten half of the biscuits into 4-in. circles; place in greased 15x10x1-in. baking pans. Spoon 1/4 cup meat mixture onto each; sprinkle with 1/4 cup shredded cheese. Flatten the remaining biscuits; place on top and pinch edges to seal tightly. Bake at 400° for 15 minutes or until golden brown. Freeze option: Freeze cooled pastries in a resealable plastic freezer bag. To use, microwave pastry on high on a microwave-safe plate until heated through.

AIR-FRYER TAQUITOS

Steps:

• Preheat air fryer to 350°. In a large bowl, combine eggs, bread crumbs and taco seasoning. Add beef; mix lightly but thoroughly. , Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up tightly and secure with toothpicks. In batches, arrange taquitos in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook 6 minutes; turn and cook until meat is cooked through and taquitos are golden brown and crispy, 6-7 minutes longer. Discard toothpicks before serving. If desired, serve with salsa and guacamole.

AIR FRYER POTATO PUFFS WITH VODKA DIPPING SAUCE

Steps:

• For the potato puffs: Put the potatoes in a large pot and add enough cold water to cover by about 2 inches; bring to a boil over medium-high heat. Cook at a steady boil, adding more water to cover the potatoes if necessary, until the potatoes can be pierced easily with the tip of a knife, 40 to 50 minutes. Drain and set aside until cool enough to handle.
• Meanwhile, make the vodka sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic, red pepper flakes and a generous pinch each of salt and black pepper and continue to cook, stirring, until fragrant, about 30 seconds. Remove the saucepan from the heat and stir in the vodka and tomato sauce. Return the saucepan to medium heat and simmer, stirring often, until all the alcohol cooks off, about 7 minutes. Add the cream and cook, stirring often, until the sauce thickens slightly, about 3 minutes. Stir in the Parmesan and basil. Remove from the heat and cover to keep warm.
• Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a ricer (or the large holes of a box grater) into a mound on a clean work surface and sprinkle with 1 teaspoon salt. Let the potatoes cool completely.
• Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork until everything starts to clump together. Use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball.
• Line a baking sheet with parchment. Cut the dough into 4 wedges. Working with one wedge at a time, roll the dough into a log 3/4 inch in diameter on a lightly floured surface. Use a bench scraper or knife to cut the log into 1-inch pieces. Roll each piece into a ball between your palms. Place on the prepared baking sheet. Repeat with the remaining dough.
• Transfer half of the potato dough balls to the basket of a 6-quart air fryer, spacing them apart, and spray generously with olive oil cooking spray. Cook at 350 degrees F, shaking the basket halfway through, until golden brown, about 12 minutes. Repeat with the remaining potato dough balls. Serve with the warm vodka sauce on the side, for dipping.

AIR-FRYER CHICKEN TACO POCKETS

Steps:

• Preheat air fryer to 375°. Unroll one tube crescent dough and separate into two rectangles; press perforations to seal. Repeat with second tube. In a bowl, combine salsa, sour cream and taco seasoning. Spoon chicken onto the left side of each rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over filling; pinch edges to seal., In batches if necessary, place pockets on tray in air-fryer basket. Cook until golden brown, 13-15 minutes. Cut in half. Serve with salsa and desired toppings.