Description

These Air Fryer Chicken Crispanadas are a golden, crispy twist on Taco Bell’s viral treat—packed with juicy seasoned chicken, a creamy, smoky cheese sauce, and wrapped in crunchy tortilla perfection. The air fryer makes them extra crisp without the grease, and they’re ridiculously good dunked in more melty cheese. #crispanadas #tacobellcopycat #airfryerchicken #cheeselovers #easyweeknightmeals

Ingredients

Scale

For the Cheese Sauce:

2 tbsp butter
2 tbsp all-purpose flour
½ tbsp sweet paprika
1 tsp taco seasoning
1 cup (250 ml) milk
1 cup (120 g) grated cheese (Cheddar or Red Leicester)

For the Chicken:

6 skinless, boneless chicken thighs
1 tbsp brown sugar
1 tbsp taco or fajita seasoning
1 tsp sweet paprika
1 tsp salt
1 tsp garlic powder
2 tbsp olive oil (or as needed)
1 tbsp lime juice

For the Crispanadas:

2 tbsp flour
2 tbsp water
1 egg, beaten
Olive oil spray, as needed
8 small soft flour tortillas (or up to 10)
2 tbsp grated cheese (optional)
Pinch of sweet paprika (optional)

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Instructions

Preheat your air fryer to 400°F (200°C).
In a bowl, combine chicken thighs with brown sugar, taco or fajita seasoning, sweet paprika, salt, garlic powder, olive oil, and lime juice. Let marinate for at least 15 minutes.
Cook marinated chicken in the air fryer for 15–18 minutes, shaking halfway through, until cooked through and lightly crisped. Let cool slightly, then shred or chop.
To make the cheese sauce, melt butter in a saucepan over medium heat. Whisk in flour, paprika, and taco seasoning and cook for 1 minute.
Slowly pour in the milk while whisking continuously. Cook until the sauce thickens and becomes smooth. Remove from heat and stir in grated cheese until melted and silky.
In a small bowl, mix flour and water to form a slurry to help seal the tortillas.
To assemble each crispanada, lay a tortilla flat. Spread a spoonful of cheese sauce, top with shredded chicken, and sprinkle extra cheese and paprika if desired. Fold in half.
Brush the edges of the folded tortilla with the flour slurry and seal with beaten egg for a secure closure.
Lightly spray each crispanada with olive oil spray.
Air fry in batches at 400°F (200°C) for 6–8 minutes, flipping halfway, until golden brown and crispy.
Serve hot with extra cheese sauce or your favorite dips like salsa, sour cream, or guacamole.

Notes

Don’t overfill the tortillas or they may burst during air frying.
Use shredded rotisserie chicken for a quicker version.
Try Monterey Jack, Pepper Jack, or a spicy Mexican blend for the cheese sauce.
Double the cheese sauce—trust me, everyone will want more!
Freeze extras before air frying and cook straight from frozen for 10–12 minutes.

Nutrition

Serving Size: 1 crispanada
Calories: 290
Sugar: 2g
Sodium: 440mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 16g
Cholesterol: 65mg