Oven-Baked Buffalo Chicken Taquitos with Cilantro Lime Dressing

Course: Appetizer, Snack, Lunch

Ingredients:

For the Buffalo Chicken Filling:

• 3 cups shredded cooked chicken (rotisserie chicken works well)

• 1/2 cup buffalo sauce (adjust to your preferred spice level)

• 1/2 cup cream cheese, softened

• 1/2 cup Mexican melting cheese

• 1/4 cup chopped green onions

• Salt and black pepper to taste

For the Taquitos:

• 8-10 small flour tortillas

• Cooking spray (olive oil or non-stick spray)

• Cotija cheese for topping (optional)

• Fresh cilantro (optional, garnish)

Cilantro Lime Dressing (for dipping):

• 2 small garlic cloves

• 2 tablespoons freshly squeezed lime juice, from one lime

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 cup Mayonaisse

• 1/2 cup freshly grated Parmesan cheese

• 1 handful cilantro, about 1/2 cup

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

2. In a blender or food processor, add the fresh cilantro leaves, lime juice, garlic, Dijon mustard, Worcestershire sauce, mayonnaise, Parmesan cheese, salt, and pepper.

3. Blend the ingredients on medium speed until smooth and well combined. If needed, scrape down the sides of the blender or food processor to ensure everything is evenly mixed.

4. Taste the dressing and adjust the flavors as desired. Add more lime juice for tanginess, or salt and pepper for seasoning.

5. In a large mixing bowl, combine the shredded cooked chicken, buffalo sauce, softened cream cheese, shredded Mexican melting cheese, and chopped green onions. Mix until all the ingredients are well combined.

6. Season with salt and black pepper to taste. Adjust the buffalo sauce quantity to your desired level of spiciness.

7. Warm the tortillas for a few seconds in the microwave to make them more pliable.

8. Place a heaping spoonful of the buffalo chicken mixture in the center of each tortilla.

9. Roll up the tortilla tightly, ensuring the filling is sealed inside.

10. Place the rolled taquitos seam-side down on the prepared baking sheet.

11. Lightly spray the tops of the taquitos with cooking spray or drizzle with a bit of olive oil to help them crisp up in the oven.

12. Bake in the preheated oven for 15-20 minutes or until the taquitos are golden brown and crispy.

13. If you desire an extra layer of cheesy goodness, sprinkle some Cotija cheese over the taquitos immediately after they come out of the oven then garnish with some fresh cilantro (optional).

14. Let the baked buffalo chicken taquitos cool for a few minutes then serve them with a side of Cilantro Lime Dressing for dipping.