Buffalo Chicken Taquitos with Cilantro Lime Crema
Buffalo Chicken Taquitos with Cilantro Lime Crema
Directions
- Heat fryer to 350 F.
- Combine cream cheese, ranch dressing, hot sauce and chili powder and mix until smooth.
- Add the shredded chicken and cheese. Mix until well combined.
- Place 2 heaping tablespoons of the mixture down the edge of each tortilla and tightly roll. Secure each with toothpicks.
- Fry taquitos in batches until crispy and golden brown. Drain on paper towels and remove toothpicks.
- Prepare the dipping sauce by mixing together the mayonnaise, sour cream, lime juice, zest, cilantro and salt.
Ingredients
- 1 cup cheese, cheddar, sharp, shredded
- 3 cups chicken breasts, cooked, shredded
- 1 tsp chili powder
- 2 tbsp cilantro, fresh, chopped
- 8 oz Kraft® Philadelphia Original Cream Cheese, softened
- 2 lime(s), juice and zest
- 1 cup Kraft® Mayo Real Mayonnaise
- Kraft® Classic Ranch Dressing
- 3/4 tsp salt
- 1/2 cup Tabasco wing sauce
- 1 1/2 cup sour cream
- 24 Flour tortillas, 8 in
