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Week 9: Taste the Maction!

Buffalo Chicken Taquitos

Anna Jones

This week, I chose Akron visiting Buffalo as my game of the week. I could pretend that it’s because Akron has a good shot to take sole possession of first place in the East, since Buffalo kinda sucks, and Ohio is playing a very good Toledo squad. But I wont. I chose Buffalo because I wanted to do a Buffalo chicken recipe.

Who doesn’t love Buffalo wings for the game? They are spicy, delicious and it’s easy to grab a few as you are on the move. The problem comes in when you look over at your friend, and he has Buffalo sauce smeared all over his face. Of course you lose a little respect for him, but not as much as when you look over and see another friend eating them with utensils. So the perfect solution is Buffalo taquitos. Easy to eat, easy to dip.

Anna Jones

1/3 c. light cream cheese (or regular)

1/2 c. light sour cream (or regular)

1/4 c. Frank's Buffalo Sauce (or buffalo sauce of your choice)

1 tsp. parsley

1/2 tsp. onion powder

1/2 tsp. garlic salt

1/2 tsp. dill weed

1/2 tsp. garlic powder

12 oz. can chicken (can use freshly grilled chicken or rotisserie chicken, but canned chicken produces a great result)

1/4 c. blue cheese crumbles (can substitute sharp cheddar, mozzarella or Parmesan)

3 green onions, chopped, green parts only

corn tortillas

Put first 8 ingredients into food processor and process until fully mixed and smooth; put mixture into a bowl. Rinse chicken and use fork to press into chicken chunks to achieve a shredded consistency. Add chicken, chopped green onions and cheese to buffalo mixture and mix.

Anna Jones

Heat skillet to high heat, spraying with oil spray, and add first corn tortilla. Using tongs, flip after 10 seconds, and count to 8-10 on other side. Carefully remove from skillet, place on cookie sheet covered in parchment paper (to keep taquitos from sticking), and using a rubber spatula, place 2 tablespoons of mixture into center of tortilla, spreading end to end. Roll up tortilla slowly, placing seam down on cookie sheet. Put next tortilla in skillet, and repeat process. As skillet gets hotter, you may have to reduce tortilla heating time to 5 seconds per side, and/or adjust heat downward to medium, as necessary. Tortillas should be starting to puff up in places before flipping them the first time, and they should have some small browned spots. You will have to spray your skillet with the oil spray every 3-4 tortillas.

When all tortillas have been rolled, spray tops with oil spray and bake in oven at 450 for 15-20 minutes. Check after 10 minutes. The ends should be nicely browned for a satisfying crunch. Let them cool before removing from pan for a result that doesn't easily flake.

Serve with ranch or blue cheese dressing, and/or more buffalo sauce.....or all three. Add some celery if you're feeling virtuous, or if you're taquitos seem lonely.