Air Fryer Mexican Stuffed Chicken Breasts

Soak toothpicks in a small bowl of water to prevent them from catching fire during the cooking process.

Combine 2 teaspoons of chili powder and 2 teaspoons of cumin in a shallow dish to create a spice blend.

Preheat the air fryer to 400 degrees F (200 degrees C), ensuring it reaches the optimal temperature for cooking.

Lay a chicken breast flat on a work surface and slice it horizontally through the middle. Use a kitchen mallet or rolling pin to pound each half until it reaches an even thickness of about 1/4-inch.

Sprinkle the remaining chili powder, cumin, chipotle flakes, oregano, salt, and pepper evenly over each breast half. Place half of the bell pepper, onion, and jalapeño in the center of each breast half. Roll the chicken from one end towards the other, securing it with 2 toothpicks in place. Repeat this process for the second breast half and spices, securing it with the remaining toothpicks.

Roll each chicken roll-up in the shallow dish of chili-cumin mixture, coating it evenly with olive oil before doing so.

Place the chicken roll-ups in the air fryer basket, securing them with their toothpicks facing upwards. Set a timer for 6 minutes to ensure they are cooked through.

Flip the roll-ups over and continue cooking in the air fryer until the juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), taking an additional 5 minutes.

Finish the dish by drizzling lime juice evenly over the roll-ups before serving.