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Baked Buffalo Chicken Taquitos

I put these together the other night in about 10 minutes.
They were so good. I used rotisserie chicken, which I keep on hand often. 
It comes in super handy and is so tasty.


I think next time I'll put out a little effort and saute up some finely diced onions and red bell peppers. And since I'm doing that, I'm sure I'll throw in some fresh garlic. I think that added texture and color of the peppers would be great.

If you're not a blue cheese fan, don't worry. I wouldn't leave it out though either. 
I don't think it gives it a strong enough flavor that you would even know it was in there. 
It just gives it another layer of great flavor.

Linked with Weekend Potluck and Foodie Friday.

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Baked Buffalo Chicken Taquitos

3 cups chicken, cooked and shredded
4 oz. mozzarella cheese, grated
4 oz. 1/3 less fat Philadelphia cream cheese, room temp.
4 oz. can green chilis
1 1/2 - 2 tbsp Frank’s hot sauce
2 tbsp blue cheese dressing
1 tsp cumin
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
Pinch of salt and pepper
2 tbsp olive oil
8-10 Soft flour tortillas

Spicy Blue Cheese Dip

4 tbsp blue cheese dressing
1 tbsp Franks’s Hot Sauce

Stir to combine.

Directions:

Preheat oven to 425*.

Mix all ingredients except chicken together until combined; stir in chicken.

Wrap soft shells in a kitchen towel and microwave until warm, apprx. 20 seconds.

Place filling down the middle of each tortilla, roll it up and place it on an oiled baking sheet. Brush the tops and sides of the taquitos with olive oil. Cook for 8 minutes; turn and cook for an additional 8 minutes or until golden brown and crispy.

Serve with Spicy Blue Cheese Dip.

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