½ cup Frank’s® RedHot® Buffalo ‘N Ranch Thick Sauce (120 mL), plus more for serving
4 oz cream cheese (110 g), room temperature
½ teaspoon kosher salt
4 cups vegetable oil (960 mL), for frying
1 tablespoon all purpose flour
2 tablespoons water
12 corn tortillas
Nutrition Info
Calories 760
Fat 76g
Carbs 11g
Fiber 3g
Sugar 0g
Protein 9g
How to Make It
1. Step
Heat the vegetable oil in a large, high-walled skillet over medium heat until it reaches 350°F (180°C).
2. Step
In a large bowl, mix together the shredded chicken, diced celery, Frank’s® RedHot® Buffalo ‘N Ranch Thick Sauce, cream cheese, and salt until fully combined.
3. Step
In a small bowl, mix together the flour and water to create a paste.
4. Step
Stack the tortillas on a plate, cover with a damp paper towel, and microwave for 1 minute, until softened and warmed through.
5. Step
Scoop about 2 tablespoons of the chicken mixture onto the lower third of a tortilla, then tightly roll up the tortilla, brushing a bit of flour paste on the edge of the tortilla to seal together. Place seam-side down on a baking sheet and repeat with the remaining ingredients.
6. Step
Add 3–4 of the rolled taquitos at a time to the hot oil, seam-side down, and fry, turning halfway through, for 4 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain any excess oil.
7. Step
Serve with more Frank’s® RedHot® Buffalo ‘N Ranch Thick Sauce for dipping.
