Monday, February 6, 2012

Baked Buffalo Chicken Taquitos


I apologize for posting these after the Super Bowl, but I honestly didn't come up with these until late Saturday night. I had decided that I wasn't going to watch the Super Bowl, but I started to feel that I was missing out on something...mainly the awesome appetizers that usually go along with watching the big game. I was craving something with buffalo hot sauce, but I wanted something different from the usual wings or dip. I decided on baked chicken taquitos, but not just any taquitos...spicy buffalo chicken taquitos with blue cheese. And let me tell you, these were awesome!! 
  
Baked Buffalo Chicken Taquitos
Servings: ~10 taquitos

4 oz. cream cheese, regular or reduced fat, softened
1/4 cup Frank's Red Hot sauce
2 green onions, chopped
2 cups chicken, cooked and shredded (even easier if you buy a pre-cooked rotisserie chicken)
1/3 cup blue cheese crumbles
1/2 cup pepperjack cheese, shredded 
10-12 soft-taco size flour tortillas or 12-14 fajita size flour tortillas 
Kosher salt 
Cooking spray

Blue cheese dressing for dipping

Preheat the oven to 425°. Line a baking sheet with aluminum foil and lightly coat with cooking spray. In a medium bowl, combine the cream cheese, hot sauce, and green onions. Mix in the chicken and cheeses. 

Working with one tortilla at a time, place ~3 tbsp. of filling on the lower third of the tortilla.  Roll the tortilla up as tightly as you can and place seam-side down on the prepared baking sheet. Lightly spray the tops with cooking spray and sprinkle with kosher salt.*

Bake for 15-20 minutes or until lightly browned. Serve with blue cheese dressing for dipping, and celery and carrots on the side. 

*Note: The taquitos can be prepared ahead of time and frozen. Bake directly from the freezer (no need to thaw first). Just increase the baking time by a few minutes. 

Source: A Much Kneaded original

2 comments:

  1. These Taquitos are amazing!!! We started out with the baked chicken taquitos and knew we had to try these. Not only did we make them once but we made them twice in the same week. They make great leftovers and a perfect lunch through out the week. Thank you for sharing these.

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