Buffalo Chicken Taquitos
Crispy buffalo chicken taquitos are oozing with cheese and full of tangy buffalo sauce, cream cheese and ranch dressing. These taquitos are the perfect appetizer for game days and cookouts.
Servings: 16 taquitos
Ingredients
- 1 block cream cheese softened
- 1/2 cup creamy ranch dressing or blue cheese dressing
- 2/3 cup Moore’s buffalo sauce
- 2 cups rotisserie chicken shredded
- 1.5 cups shredded cheese blend cheddar and mozzarella
- 8 oz block colby jack cheese cut into 1/4” pieces length-wise
- 16 corn tortillas
- Oil enough for pan frying
- Blue cheese or ranch for serving
Instructions
Prep Buffalo Chicken Dip
- In a large bowl combine cream cheese, ensuring its soft enough to incorporate into the buffalo dip without being big lumps. Add in the ranch dressing and buffalo sauce, stirring to combined. Mix in the chicken and shredded cheese. Cover and refrigerate until ready to assemble taquitos.
Pan Fry Shells
- Heat 1/4 inch of oil in a frying pan over medium-low heat. You’ll know oil is at optimal heat when small bubbles form around a wooden spoon inserted into the oil. Pan fry the shells two at a time, about 1 minute per side or until the tortilla starts to bubble up. They should still be pliable.
- Place cooked shells on a plate lined with paper towels to absorb the excess oil.
Assemble Taquitos
- Place a scoop of the buffalo chicken dip into the shell, top with a strip of colby jack cheese and roll up. Repeat with remaining taquitos.
Cook Taquitos
- Pan fry the taquitos seam-side down in a skillet over medium-low heat (no oil is needed since there is enough in the shells). Cook about 4 minutes on all sides until crispy.
- Serve with blue cheese or ranch.