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99% would make again

Buffalo ‘N Ranch Taquitos

Tasty Team

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 765
  • Fat 76g
  • Carbs 12g
  • Fiber 1g
  • Sugar 0g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Heat the vegetable oil in a large, high-walled skillet over medium heat until it reaches 350°F (180°C).
  2. 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.
  3. In a small bowl, mix together the flour and water to create a paste.
  4. Stack the tortillas on a plate, cover with a damp paper towel, and microwave for 1 minute, until softened and warmed through.
  5. 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.
  6. 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.
  7. Serve with more Frank’s® RedHot® Buffalo ‘N Ranch Thick Sauce for dipping.
  8. Enjoy!

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 765
  • Fat 76g
  • Carbs 12g
  • Fiber 1g
  • Sugar 0g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Heat the vegetable oil in a large, high-walled skillet over medium heat until it reaches 350°F (180°C).
  2. 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.
  3. In a small bowl, mix together the flour and water to create a paste.
  4. Stack the tortillas on a plate, cover with a damp paper towel, and microwave for 1 minute, until softened and warmed through.
  5. 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.
  6. 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.
  7. Serve with more Frank’s® RedHot® Buffalo ‘N Ranch Thick Sauce for dipping.
  8. Enjoy!

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