Buffalo ‘N Ranch Taquitos
featured in Crunchy Taquito Recipes
Spice up your life with these scrumptious Buffalo 'n Ranch Taquitos! A perfect blend of zesty buffalo sauce and creamy ranch dressing, these crispy delights will have your taste buds dancing with joy.
Tasty Team
99% would make again
Total Time
44 minutes
44 min
Prep Time
20 minutes
20 min
Cook Time
24 minutes
24 min
Total Time
44 minutes
44 min
Prep Time
20 minutes
20 min
Cook Time
24 minutes
24 min
Ingredients
for 12 taquitos
- 2 cups shredded rotisserie chicken (250 g)
- 2 stalks celery, finely diced
- ½ cup Frank’s® RedHot® Buffalo ‘N Ranch Thick Sauce (120 mL), plus more for serving
- 4 oz cream cheese (110 g), room temperature
- ½ teaspoon kosher salt
- 4 cups vegetable oil (960 mL), for frying
- 1 tablespoon all purpose flour
- 2 tablespoons water
- 12 corn tortillas
Nutrition Info
- Calories 800
- Fat 82g
- Carbs 11g
- Fiber 1g
- Sugar 0g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Heat the vegetable oil in a large, high-walled skillet over medium heat until it reaches 350°F (180°C).
- In a large bowl, mix together the shredded chicken, diced celery, Frank’s® RedHot® Buffalo ‘N Ranch Thick Sauce, cream cheese, and salt until fully combined.
- In a small bowl, mix together the flour and water to create a paste.
- Stack the tortillas on a plate, cover with a damp paper towel, and microwave for 1 minute, until softened and warmed through.
- Scoop about 2 tablespoons of the chicken mixture onto the lower third of a tortilla, then tightly roll up the tortilla, brushing a bit of flour paste on the edge of the tortilla to seal together. Place seam-side down on a baking sheet and repeat with the remaining ingredients.
- Add 3–4 of the rolled taquitos at a time to the hot oil, seam-side down, and fry, turning halfway through, for 4 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain any excess oil.
- Serve with more Frank’s® RedHot® Buffalo ‘N Ranch Thick Sauce for dipping.
- Enjoy!
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