Description
Crispy rolled tortillas filled with spicy shredded chicken, cream cheese, and cheese, perfect for game day or as a party appetizer.
Ingredients
- 2 cups shredded cooked chicken (rotisserie chicken is ideal)
- 1 cup Buffalo sauce (adjust to heat preference)
- 1 cup cream cheese, softened
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup ranch dressing
- 10 large flour tortillas
- Oil for frying (vegetable, canola, or peanut oil) — about 1 to 1.5 inches depth in a deep pan
Instructions
- Combine the filling: In a large bowl, stir together the shredded chicken, Buffalo sauce, cream cheese, shredded cheese, and ranch dressing until smooth and evenly mixed. Taste and adjust the Buffalo sauce for spice.
- Warm the tortillas: Heat a dry skillet over low heat and warm tortillas for a few seconds per side, or microwave a stack wrapped in a damp paper towel for 20–30 seconds until pliable.
- Fill and roll: Spoon about 2–3 tablespoons of the chicken mixture near one edge of each tortilla. Roll tightly and place seam-side down on a tray.
- Heat the oil: In a deep pan, pour oil to a depth of 1–1.5 inches and heat to 350°F (175°C).
- Fry the taquitos: Carefully lower several taquitos seam-side down into the hot oil. Fry 2–3 minutes per side until golden and crisp.
- Drain: Move taquitos to a paper towel–lined plate. Let them rest for 1–2 minutes to drain excess oil.
- Serve: Serve warm with ranch or blue cheese dressing for dipping.
Notes
These taquitos are customizable and can be made ahead of time. They reheat well, making them ideal for leftovers.