Beef Brisket Taquitos

• 30 min
• 12 SERVINGS
• 260 Cal
• 13 g Protein

Ingredients:

• 2-1/2 cups Cooked (Leftover) Smoked Beef Brisket, chopped
• 2 tablespoons butter
• 1 cup thinly sliced onion
• 1/4 teaspoon salt
• 1 cup chopped pepper Jack cheese
• 4 ounces cream cheese, softened
• 1/2 cup salsa
• 1/4 cup thinly sliced green onion
• 12 corn tortillas (6 to 7-inch diameter), warmed
• Nonstick cooking spray

• 1 avocado, pitted and halved
• 1 jalapeno pepper, halved and seeds removed
• 1/2 bunch fresh cilantro
• 1/3 cup plain Greek-style yogurt
• 2 limes, juiced
• 1 teaspoon salt

Cooking:

1. Heat butter in large skillet over medium heat until hot. Once melted, add onion and 1/4 teaspoon salt. Cook 8 to 10 minutes or until onion is browned and caramelized, stirring occasionally.
2. Meanwhile, in medium bowl combine Jack cheese, cream cheese, salsa and green onion. Stir in caramelized onions and brisket. Preheat air fryer to 400°F.
3. Place tortillas evenly on work surface; spray both sides with cooking spray. Divide meat mixture evenly between tortillas (about 1/2 cup). Roll up tightly. 
Cook's Tip: Crisping tortillas, on both sides, in a nonstick skillet before assembling makes rolling easier and prevents crumbling.
4. Place seam side down, in a single layer, in air fryer basket. Cook 8 to 10 minutes or until browned and crispy.
Cook's Tip: Mix it up! Add corn, diced potatoes or black beans to filling.
5. For avocado crema, place avocado, jalapeno pepper, cilantro, yogurt, lime juice and salt in bowl of food processor; pulse until smooth. Serve crema with taquitos.