Buffalo Chicken Taquitos
- 2 c. shredded rotisserie chicken
- 4 oz. cream cheese, softened
- 1/2 c. ranch dressing, divided
- 1/4 c. + 2 tbsp. buffalo sauce (such as Frank’s), divided
- 1/4 c. blue cheese crumbles
- kosher salt
- Freshly ground pepper
- 10 soft corn tortillas
- vegetable oil
- 1/4 c. Sliced scallions
Make the filling. In a medium bowl, add chicken, cream chceese, 1/4 c ranch, and 1/4 c buffalo sauce. Stir until well combined. Sprinkle in the blue cheese and fold to combine. Season to taste with salt and pepper.
Heat the corn tortillas until warmed through and pliable. To heat them in the microwave, stack tortillas on a small, microwave-safe plate. Cover with a damp paper towel, and microwave until tortillas are warmed through. Keep warm.
Roll the taquitos. One at a time, add 2-3 tablespoons of the buffalo chicken filling to the lower third of each tortilla. Roll up tightly and set on a plate, seam-side down.
Meanwhile, set a large skillet over medium-high heat and fill about 1/4-inch deep with vegetable oil. When the oil is hot, add the taquitos seam-side down. Work in batches to avoid overcrowding the pan. Cook the taquitos on all sides until golden-brown, about 5-8 minutes per batch. Turn down the heat if the tortillas are browning too quickly. Drain on paper towels then transfer to a serving platter.
Mix together remaining ranch dressing and buffalo sauce. Drizzle over warm taquitos and sprinkle scallions on top. Use the rest of the buffalo-ranch mixture as a dipping sauce for the taquitos.