Buffalo ‘N Ranch Taquitos

Name: Buffalo ‘N Ranch Taquitos
Total time: 30
Yield: 12
Ingredients: 2 cups shredded rotisserie chicken; 2 stalks celery, finely diced; ½ cup Frank’s® RedHot® Buffalo ‘N Ranch Thick Sauce, plus more for serving; 4 oz cream cheese, room temperature; ½ teaspoon kosher salt; 4 cups vegetable oil, for frying; 1 tablespoon all purpose flour; 2 tablespoons water; 12 corn tortillas

Recipe by Gwenaelle Le Cochennec from tasty.co

Snacks 30 Mins.

Ingredients

12 servings

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2 cups shredded rotisserie chicken
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2 stalks celery, finely diced
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½ cup Frank’s® RedHot® Buffalo ‘N Ranch Thick Sauce, plus more for serving
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4 oz cream cheese, room temperature
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½ teaspoon kosher salt

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4 cups vegetable oil, for frying
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1 tablespoon all purpose flour
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2 tablespoons water
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12 corn tortillas

Instructions

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!