Crispy Jalapeño Popper Chicken Taquitos

1: Cook and shred the skinless chicken breast.

2: Dice and cook the bacon.

3: Combine shredded chicken, bacon, jalapeño, spring onion, low fat cheese, cream cheese, and ranch seasoning in a bowl.

4: Prepare the mini corn tortillas by placing them on a plate, covering with a moist paper towel and microwaving for 45 seconds.

5: Fill each tortilla with the chicken mixture and roll up tightly.

6: Air fry at 200°C (400°F) for 10-15 minutes, flipping halfway. Alternatively, bake in the oven for 20-25 minutes at the same temperature.