Taquitos make an amazing, delicious snack or side. Pocket rockets of cheese and spices mixed with chicken, beef, pork, or tofu that are ideal for entertaining guests or for frying up for a quick snack.

I used to cook my taquitos by deep frying them, however I now use my air fryer exclusively. They still create those delightfully crisp corn tubes (I’m a corn tortilla guy, they’ve got a notable flavor I think is delicious) but use a fraction of the oil. This process means the natural seasoning and flavor is emphasized instead of cooking oil.

Taquitos provide a nice option for using your leftovers – anything can go in if you are brave enough – and are mouthwatering when served alongside Pico de Gallo, avocado, and sour cream.

While not a widely deployed breakfast option, I like to make taquitos on the weekends, when I can have a bit of fun in the kitchen while keeping one eye on the kids.

Breakfast taquitos are simple to put together, they look tremendous and taste delicious. I like that the chorizo creates a different, more subtle layering of flavors alongside cheese and white corn. Even my kids, notoriously anti-breakfast, will happily eat taquitos.

Spicy gauc is the secret weapon in this breakfast creation. I understand that because of the heat it can be a take it or leave it option, but it’s easy to take out the spice, or you can substitute for a milder, sweeter accompaniment such as mango salsa or Pico de Gallo.

Check out the breakfast chorizo taquito recipe below and give it a try at home for something scrumptious but different.