Oct 2012
Baked Buffalo Chicken Taquitos

There’s just something I love about football season. Despite the fact that our home team, the Buffalo Bills, can never seem to have a winning season, we still have a blast tailgating and spending Sundays at the game with our friends. When the Bills are out of town, we make it a point to have friends over to watch the game, and of course, eat tons of delicious appetizers and snacks. Along with a beer or two…

These baked taquitos are a recent discovery for me, but they have become an added staple to our Sunday football buffet. They require no utensils to eat, and are the perfect size for snacking. Since they’re baked, and not fried, you can feel a little less guilty about indulging. If you’ve been reading the blog for a while, you know about my love for buffalo chicken, but these taquitos can be adapted and made with shredded beef, or put a mexican spin on them and use shredded mexican chicken and cheese.

Baked Buffalo Chicken Taquitos
Yields: 12-14 taquitos

Ingredients:
2 chicken breasts, cooked and shredded
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup hot sauce
2 tablespoons ranch dressing
8-inch flour tortillas

Directions:
Preheat oven to 350 degrees.

In a medium bowl, mix shredded chicken, softened cream cheese, shredded cheese, hot sauce and ranch dressing until well combined.

Roll 2-3 tablespoons of the mixture into each flour tortilla. Place the taquitos on a lightly greased baking sheet and spray with non-stick cooking spray.

Bake for about 15 minutes or  until golden brown.  Serve with ranch or blue cheese dressing for dipping.

Source: Adapted from Let’s Dish

 

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