Serves:

Ingredients:

Directions:

Make the filling:

In a medium bowl, add chicken, cream cheese, 1/4 cup ranch dressing, and 1/4 cup buffalo sauce. Stir until well combined. Sprinkle in the blue cheese and fold to combine. Season to taste with salt and pepper.

Roll the taquitos:

One at a time, add 2-3 tablespoons of the buffalo chicken filling to the lower third of each tortilla. Roll up tightly and set on a plate, seam-side down.

Meanwhile, set a large skillet over medium-high heat and fill about 1/4-inch deep with vegetable oil. When the oil is hot, add the taquitos seam-side down. Work in batches to avoid overcrowding the pan. Cook the taquitos on all sides until golden-brown, about 5-8 minutes per batch. Turn down the heat if the tortillas are browning too quickly. Drain on paper towels then transfer to a serving platter.

For the sauce:

Mix together the ranch dressing and buffalo sauce. Drizzle over warm taquitos and sprinkle scallions on top. Use the rest of the buffalo-ranch mixture as a dipping sauce for the taquitos.