why make this recipe

This recipe gives you a spicy, crunchy snack that fits a low-carb plan. It uses rotisserie chicken and simple dairy items. You can make it quickly and serve it to guests or eat it as a meal.

introduction

Keto Buffalo Chicken Taquitos are small rolls filled with spicy chicken and cheese. They taste like buffalo wings but are easier to eat. The filling is creamy and bold. The outside gets crispy when fried. If you like spicy chicken, try a related dish like the bang bang chicken recipe for another simple meal.

how to make Keto Buffalo Chicken Taquitos

Make the filling first, bake it to melt the cheeses, then roll and fry the taquitos. Keep the steps short and work on a clean surface. Fry until golden and drain on paper towels.

Ingredients :

4 low-carb tortillas
1.5 cups shredded rotisserie chicken
1/4 cup Buffalo sauce
1/4 cup ranch dressing
1/4 cup shredded cheddar cheese
4 oz cream cheese
Oil for frying

Directions :

Preheat the oven to 350°F.
Prepare the filling by mixing the shredded rotisserie chicken with cream cheese, Buffalo sauce, ranch dressing, and shredded cheddar in a baking dish. Stir until well combined.
Bake for about 20 minutes until the mixture is warm and the cheeses are slightly melted.
Spoon the filling onto the low-carb tortillas, rolling them tightly into taquitos.
Heat oil in a skillet over medium-high heat, then fry the taquitos until they turn golden brown and crispy.
Remove from the oil and drain on paper towels. Let them cool slightly before serving. Enjoy!

how to serve Keto Buffalo Chicken Taquitos

Serve warm from the pan. Add extra ranch or blue cheese for dipping. A small side salad or celery sticks match the buffalo flavor. Serve 2 taquitos per person as a snack or 3–4 for a light meal.

how to store Keto Buffalo Chicken Taquitos

Cool them completely before storing. Keep in an airtight container in the fridge for 3–4 days. Reheat in an oven or air fryer to keep them crispy. Do not store in oil or they will get soggy.

tips to make Keto Buffalo Chicken Taquitos

Warm tortillas slightly so they roll without cracking.
Use a fork to press the ends shut before frying.
Fry in small batches so the oil stays hot and they crisp evenly.
For less oil, bake at 400°F for 10–12 minutes and then broil 1–2 minutes to crisp.

variation (if any)

Air-fryer version: Spray taquitos with oil spray and cook at 375°F for 8–10 minutes.
Make them milder by cutting the Buffalo sauce in half and adding more ranch.
Add chopped green onions or jalapeños to the filling for more flavor.

FAQs

Q: Can I bake these instead of frying?
A: Yes. Bake at 400°F for about 10–12 minutes, then broil 1–2 minutes to crisp the edges.

Q: Can I use homemade chicken?
A: Yes. Shred cooked chicken breast or thighs. Rotisserie chicken is just a quick option.

Q: Are low-carb tortillas necessary?
A: No. You can use regular tortillas, but carbs will be higher.

Q: How do I keep them from unrolling while frying?
A: Tuck the ends tightly and press with a fork. You can also secure with a toothpick while frying, then remove before serving.

Q: Can I freeze cooked taquitos?
A: Yes. Freeze in a single layer, then move to a bag. Reheat from frozen in an oven or air fryer until hot and crispy.

Conclusion

For another easy take on buffalo taquitos, see the Maebells Keto Buffalo Chicken Taquitos recipe for a three-ingredient version.