keto Buffalo Chicken and Jalapeno Taquitos
Introducing our newest keto sensation: Buffalo Chicken and Jalapeno Taquitos These tantalizing treats offer the perfect balance of fiery buffalo chicken, velvety cream cheese, and zesty jalapenos—all wrapped up in a crispy, low-carb tortilla. Bursting with flavor and satisfying crunch, these taquitos are a must-try for anyone craving bold, spicy indulgence without compromising their ketogenic lifestyle.
Here’s a detailed recipe for Buffalo Chicken and Jalapeno Taquitos:
Ingredients:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1/4 cup buffalo sauce
- 1/4 cup cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 1/4 cup diced jalapenos (adjust to taste)
- 8 low-carb tortillas
- Cooking spray or olive oil
- Salt and pepper to taste
- Ranch or blue cheese dressing, for dipping (optional)
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Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, shredded cheddar cheese, and diced jalapenos. Stir until everything is well combined and the mixture is creamy.
- Warm the low-carb tortillas according to the package instructions to make them pliable and easier to roll.
- Spoon a portion of the buffalo chicken mixture onto each tortilla, spreading it out evenly along the center.
- Roll up each tortilla tightly into a taquito shape and place them seam side down on the prepared baking sheet.
- Lightly spray the taquitos with cooking spray or brush them with olive oil to help them crisp up in the oven.
- Season the taquitos with a sprinkle of salt and pepper, if desired.
- Bake in the preheated oven for 15-20 minutes, or until the taquitos are golden brown and crispy.
- Once done, remove the taquitos from the oven and let them cool for a few minutes before serving.
- Serve the Buffalo Chicken and Jalapeno Taquitos warm with ranch or blue cheese dressing on the side for dipping, if desired.