1cup(120g) grated cheeseCheddar or Red Leicester * see note 1
FOR THE CHICKEN
6chicken thighsskinless and boneless
1tbspbrown sugar
1tbsptaco seasoningor fajita seasoning
1tsp sweet paprika
1 tspsalt
1tsp garlic powder
2tbspolive oilor as needed
1tbsplime juice
FOR THE CRISPANADAS
2tbspflour
2tbspwater
1eggbeaten
olive oilin a spray bottle, as needed
8small soft flour tortillas(or up to 10)
2tbspgrated cheese(optional)
pinchsweet paprika(optional)
TO SERVE
spicy ranch sauce
Instructions
MAKE THE CHEESE SAUCE
Heat the butter in a large pot. Add the flour, paprika and taco seasoning once the butter is melted and foaming and stir with a wooden spoon to make a paste (a roux).
Gradually add the milk, stirring to incorporate into the flour. Take the pot off the heat and add the grated cheese. Stir until the cheese melts and set the sauce aside.
1 cup (120g) grated cheese, 1 cup (250ml) milk
PREPARE THE CHICKEN
Place the chicken thighs in the basket of your air fryer and sprinkle with the salt and seasonings. Toss to combine and drizzle with olive oil.
Cook for 25-30 minutes at 180°C /350°F, turning them over halfway. Sprinkle with the lime juice, rest for five minutes then shred using to forks or slice into thin strips using a sharp knife.
1 tbsp lime juice
MAKE THE FILLING
Combine the chicken and cheese sauce. Have a taste and adjust the seasoning if needed. This recipe makes a mild-tasting filling that’s more creamy than spicy. You can add extra cayenne pepper if you want to dial up the heat.
PREPARE THE CRISPANADAS
Combine the flour and water to make a paste. This will act as our “glue” to seal the tortillas.
2 tbsp flour, 2 tbsp water
Lay a small corn tortilla flat on a plate. Add the cheesy chicken filling to one side of the tortilla (be careful not to overfill). Brush a generous amount of the flour paste around the edge and fold the tortilla over the filling.
Press down to seal the edge and crimp with a fork. Brush both sides of the crispanada with beaten egg and sprinkle with a little paprika and grated cheese. Continue until you have used all of the filling – you should have enough for 8-10.
Place the crispanadas on the basket of your air fryer, spaced slightly apart so they can crisp up properly. A single basket air fryer will fit two whereas a double basket one can make four.
Mist with oil and cook at 190°C / 374°F for about 10 minutes, flipping over halfway through. You want the shells to be nicely crispy but keep an eye on them so that don’t brown too much.
olive oil
Cool slightly before serving with a side of spicy ranch dip and prepare to be WOWED!
spicy ranch sauce
Video
Notes
Note 1: Use a combination of cheddar and Red Leicester cheese or just use either one on its own. You can also use a combination of cheddar, mozzarella and pepper jack.