It’s Saturday morning.
And what, you might ask, am I doing?
Sitting here waiting for the sun to come up so I can go on my bike ride.
22 miles. It’s a sickness, I know.
But I’m ok with it. And that’s all that matters.
** so there **
Meanwhile, in other breaking news, we kicked off (ha! good one!) the start of Thursday night football with these taquitos, along with chili-stuffed potato skins and pan fried spicy shrimp.
know think it isn’t the football game that I enjoy, it’s actually the food.
shhhhhhh – don’t tell anyone……
The verdict on these? Another winner. Super easy to make and super flavorful. I had mine dipped in ranch dressing ~ but the posse ate theirs straight up. I’m looking forward to making these again; however next time I’d like to use one of the different flavors of Frank’s Buffalo Sauces – there are a few new varieties out that look quite intriguing.
Buffalo Chicken Taquitos – adapted from a recipe on this site
4 cups chicken, cooked and shredded
12 soft taco, flour tortillas
2 cups shredded cheddar jack cheese
4 ounces Philadelphia cream cheese
1/3 cup Frank’s Original hot sauce
1/3 cup milk
2 tablespoons butter
1 tsp garlic powder
fresh ground black pepper
2 tablespoons vegetable oil
Preheat oven to 425 degrees. Line a baking sheet with foil and spray lightly with nonstick spray.
Put the shredded chicken into a large bowl and set aside.
In a small saucepan, combine the cream cheese, hot sauce, milk, butter, garlic powder and pepper. Heat over medium heat, stirring frequently, until blended and smooth. Pour the sauce over the shredded chicken and mix well.
Lay out a tortilla; fill with about 1/3 cup chicken and 2 tablespoons of shredded cheese. Tightly roll up taquito and place on the greased baking sheet; repeat until chicken is gone. Brush taquitos with vegetable oil on all sides and bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.