Buffalo Chicken Taquitos

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Are you a fan of taquitos?

Hell, I’m a fan of most things Mexican. Especially when I make them at home. The beautiful thing about making food at home vs. eating out is the control you have. You can control it all – the amount of cheese, how it’s prepared, how spicy, etc. Why would you not want to make it at home?

These aren’t your typical taquitos. I think I probably say that about a lot of things I make, but it’s the truth. These are made with flour tortillas, chicken thighs and buffalo sauce.

Easy.
I also made a dipping sauce with sour cream, salsa verde, and candied jalapenos.

The sauce itself is so good, and if you’ve never tried candied jalapenos before, DO IT. Don’t hesitate – they’re addictive as hell.
You could put this sauce on so many things – burritos, enchiladas, quesadillas. Just dip whatever you have in the pantry in it.

The taquitos are really simple to put together. I’m a big fan of chicken thighs because you can control the actual fat by trimming them, and you get the white/dark meat combo which always yields a juicy end result.
The versatility of these make them a solid addition to your dinner or appetizer rotation. You could even make them meatless by using beans, rice or diced veggies. Butternut squash would be pretty damn good too, maybe with some parmesan, black beans and diced poblanos?

I think yes.

I shredded the chicken in my KitchenAid and tossed it with Moore’s Buffalo Sauce. Roll them tightly, and throw them in hot oil for about 20 seconds each side, and you have perfect taquitos.

Here’s your printable-