Wednesday, November 06, 2013

Buffalo Chicken Taquitos

My gentleman had friends over to watch football in his newly-furnished "man cave" this weekend and, in typical Lauren fashion, I felt the need to provide food. They ordered pizza and ate some of the cookies I was baking for Monday, but I wanted to be a little bit more adventurous. While this is a meaty appetizer, I was able to just shred a storebought rotisserie chicken. Super easy. I didn't have any Mrs. Dash and don't really know what it entails, so I used a bit of Penzeys Old World Seasoning, a little bit of lemon pepper, and then went a little extra on the Cajun seasoning.

Despite the fact that I forgot to get blue cheese OR ranch dressing, all of these little taquitos disappeared by the end of the game. I am told they are very good. They seemed to be good football food!


Buffalo Chicken Taquitos
Betty Crocker via Pinterest

4 cups cooked shredded chicken
12 soft taco flour tortillas
2 cups mozzarella cheese, grated
4 ounces Philadelphia cream cheese
1/3 cup Frank's Red hot sauce
1/3 cup milk
2 tablespoons butter
1 teaspoon Mrs. Dash
1 teaspoon garlic powder
2 tablespoons vegetable oil
1 teaspoon Cajun seasoning (if you want more spice)

Preheat oven to 425.

In a small sauce pot over medium low heat, melt butter. Add Mrs. dash, garlic powder and Cajun seasoning. Stir to combine and cook for 1 minute. Add cream cheese and stir until melted and completely combined with butter and spices. Whisk in hot sauce and milk. Simmer for 5-8 minutes. Add salt to taste.

Combine chicken and sauce.

Lay out a tortilla; fill with about 1/4-1/3 cup chicken and 2 tbs of mozzarella cheese. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.

Brush taquitos with vegetable oil on all sides. Bake for 15-18 minutes; rotate them every 5 minutes, until golden brown.

Serve with blue cheese dressing and celery sticks.

No comments: