Baked Buffalo Chicken Taquitos

All the back and forth in my life, coupled with the Dear One’s travels, make my ability to blog … well, hampered, to say the least.

This recipe was one I made with my brother, Nick, for a Super Bowl party he was attending. You may remember the other recipe we made together, Buffalo Chicken Bites. Snarky comments aside, the chicken bites were fab.

These were good, but I think if they were to be made again, I would change these slightly.

First, canned chicken? It was okay, but if you’re going to cheat, you may as well buy a rotisserie chicken. A poached chicken breast would be best.

Smaller tortillas, more blue cheese, more hot sauce, maybe some chopped celery.

But, changes aside, these were easy, taste great, and are good for a Super Bowl party when grab and go food is called for!

• 4 ounces cream cheese, softened
• 1/8 C buffalo sauce
• 1 C shredded Monterey jack cheese
• 1/8 C blue cheese crumbles
• 1 can (12.5-ounce) Swanson® Premium Chunk Chicken Breast in Water, drained
• 8 8-inch flour tortillas
• coarse Kosher salt

Preheat the oven to 350°F.

In a bowl, combine the cream cheese and buffalo sauce. Mix well. Stir in the Monterey jack cheese, blue cheese crumbles and chicken; mix well.

Place 2-3 tablespoons of the mixture down the center of each tortilla and roll up. If needed, microwave the tortillas for about 30 seconds to make them soft and pliable enough to roll. Place on a baking sheet. Spray the taquitos with cooking spray, then sprinkle with coarse salt.

Bake in the preheated oven for 17-20 minutes, or until golden brown. Serve with blue cheese dressing for dipping, if desired.

NOTE: These definitely needed more of a kick. Maybe a little more buffalo sauce. Perhaps a few dashes of hot sauce. Maybe a bit more blue cheese. And while I like the 8″ tortilla, I really think the smaller ones would be better.  They would be crisper. And as my pal Sandra would say … I like crunchy!

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