Buffalo Chicken Taquitos With Ranch and Blue Cheese Crumbles

Oh, frozen food section taquitos. I used to love you, but you make me fat. I've found a better alternative - and they taste better, too. This is incredibly versatile - so you can really fill these with anything you'd like. This just happens to be what I had on hand, and was craving, at the time. But let your imagine run wild. You can stuff these with BBQ chicken, taco seasoned beef, crab rangoon filling, pulled pork, etc.

What you'll need:

2 cups shredded cheddar cheese
1 lb cooked shredded chicken breast
Your preferred buffalo hot sauce
Ranch dressing
Blue cheese for crumbling
Chives (optional)

First we slow cooked our chicken breasts in the buffalo sauce until they were easily shredded - approximately 1.5 hours on low in crock pot. Shred chicken - toss back in the buffalo sauce in crock pot until ready to use. Let the chicken absorb all that buffalo goodness. On a parchment lined baking sheet (or two) you're going to divvy up 1/4 cup mounds onto the trays - you will get 8 mounds. Flatten them slightly into circles. Make sure they are spread enough apart that they don't melt into each other in the oven. Place in a 400 degree oven for 3-5 minutes on the lower rack. Once they are bubbly - remove. Don't let them go too far and brown. You won't be able to roll them. Let them cool slightly before adding the chicken. Once they are cooled a bit - add the chicken, and roll them into taquitos - and place back onto the backing sheet. After all of them are done - put them back into the oven for another 5-6 minutes - or until golden and crispy. You want the cheese to turn into a shell at this point.

Remove from oven - and allow to cool before moving to a serving tray. After they have set up - you can move them - and then laddle on more buffalo sauce - ranch dressing - and the crumbled blue cheese. Garnish with some fresh chives for a little green in there.