Serves:
Ingredients:
4 ounces softened cream cheese
¼ cup ranch dressing (or more if needed to moisten the chicken)
¼ cup buffalo wing sauce (or more to taste)
¼ cup crumbled gorgonzola cheese (or more to taste)
Sea salt and freshly ground black pepper to taste
10 – 6” flour tortillas
Vegetable oil for frying the taquitos
For Sauce:
¾ cup bottled ranch dressing
Buffalo wing sauce to taste (I like my sauce spicy)
For Garnish:
Sliced scallions
Directions:
Make the filling:
In a medium bowl, add chicken, cream cheese, 1/4 cup ranch dressing, and 1/4 cup buffalo sauce. Stir until well combined. Sprinkle in the blue cheese and fold to combine. Season to taste with salt and pepper.
Roll the taquitos:
One at a time, add 2-3 tablespoons of the buffalo chicken filling to the lower third of each tortilla. Roll up tightly and set on a plate, seam-side down.
Meanwhile, set a large skillet over medium-high heat and fill about 1/4-inch deep with vegetable oil. When the oil is hot, add the taquitos seam-side down. Work in batches to avoid overcrowding the pan. Cook the taquitos on all sides until golden-brown, about 5-8 minutes per batch. Turn down the heat if the tortillas are browning too quickly. Drain on paper towels then transfer to a serving platter.
For the sauce:
Mix together the ranch dressing and buffalo sauce. Drizzle over warm taquitos and sprinkle scallions on top. Use the rest of the buffalo-ranch mixture as a dipping sauce for the taquitos.
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