Ranch Chicken Taquitos Recipes

RANCH CHICKEN TACOS

Steps:

• Preheat the oven to 350 degrees F.
• For the chicken: Put the chicken in a resealable bag. In a bowl, mix together the cumin, chili powder, crushed pepper, garlic powder and 1/2 teaspoon each salt and pepper; pour over the chicken. Seal the bag and smush to coat.
• Add the oil to a skillet and heat it up over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Remove the chicken to a cutting board, cut into cubes, and then return to the skillet; keep warm over low heat, covered in foil.
• For the tortillas: Wrap the tortillas in foil and warm them in the oven for 15 minutes. Serve the chicken with the tortillas as part of a taco bar.
• Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
• Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
• Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
• Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
• In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.

BUFFALO 'N RANCH TAQUITOS RECIPE BY TASTY

Steps:

• Heat the vegetable oil in a large, high-walled skillet over medium heat until it reaches 350°F (180°C).
• 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.
• In a small bowl, mix together the flour and water to create a paste.
• Stack the tortillas on a plate, cover with a damp paper towel, and microwave for 1 minute, until softened and warmed through.
• 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.
• 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.
• Serve with more Frank's® RedHot® Buffalo 'N Ranch Thick Sauce for dipping.
• Enjoy!