Directions
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In a mixing bowl, combine the cooked shredded chicken with the buffalo sauce. Stir until the chicken is evenly coated in a tremendous layer of spiciness. Then, fold in the shredded cheese until well mixed.
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Take a tortilla and add a few tablespoons of the chicken and cheese mixture near one edge. Roll the tortilla tightly around the filling, ensuring it is secure but not overly tight to prevent it from bursting during cooking.
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In a large skillet, heat a generous amount of oil over medium heat. You want enough oil to submerge the taquitos halfway, which will help in achieving that desired crispiness.
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Carefully place the rolled taquitos seam-side down into the hot oil. Fry them in batches if necessary, making sure to not overcrowd the pan. Cook for about 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
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Once cooked, remove them from the skillet and let them drain on paper towels to absorb any excess oil. This step is important to ensure that the taquitos remain crispy and not greasy.
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Serve the Buffalo Chicken Taquitos warm, with a side of blue cheese or ranch dressing for dipping. The cool, creamy dressing complements the spicy filling, creating a tremendous balance of flavors.
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