• FILLING: in a medium bowl, stir together the shredded chicken, softened cream cheese, chipotle peppers + adobo sauce, adobo seasoning, garlic powder, ground cumin, shredded cheese, and a big pinch of salt together. Taste and adjust with additional seasonings as desired.
• ROLL: Place a tortilla on a clean work surface and fill with about ¼ cup of filling or more depending on the size of your tortilla. Roll the tortillas up and either secure with a toothpick or place seam side down. It’s easier to fry/bake if you insert a toothpick to hold the taquito together.
• Cook: 
• FRY: preheat 1 cup of oil in a medium frying pan over medium-low heat until it reaches 350ºF. You don’t want to deep fry, so just enough oil to come ½ way up the frying pan. Once heated, slowly lower 4-6 taquitos in the oil at a time and allow them to fry for 2-3 minutes per side. Remove to a baking tray lined with a cooling rack and allow them to rest while you fry the rest.
• OR BAKE: Position a rack in the center of the oven and preheat the oven to 425ºF. Pour 3-4 tablespoons of oil in a small bowl. Place an oven-safe cooling rack on a large baking sheet (line with foil for easier cleanup). Place all the taquitos seam-side up on the cooling rack brush them with the oil. Then, flip them all over (seam-side down) and brush them with oil again so the entire taquitos are coated. Bake the taquitos for 14-17 minutes or until the taquitos are golden brown and crispy!
• OR AIR FRY: Preheat air fryer at 400ºF. Open the air fryer, spray the inside basket with cooking spray. Place the taquitos in the basket, do not overcrowd or allow them to touch; depending on the size of your air fryer, you can probably fit 3-5 taquitos at a time. Spray the tops of the taquitos with additional cooking spray.
  Air fry for 6-10 minutes, flipping halfway or until crispy and golden. Repeat with the remaining taquitos.

To Serve:

• Remove toothpicks before serving. Serve alongside all your favorite taquito toppings - guacamole salsa, blender salsa, pico, sour cream, shredded lettuce, and cotija cheese.