BUFFALO CHICKEN TAQUITOS

Ingredients

• 20 corn tortillas (heat them up so they don’t break) 

• 1.5 pounds cooked chicken Breast 

• 1 cup chicken broth, low sodium

• 1/4 cup whipped cream cheese 

• 1 Tbsp Cajun Seasoning

• 1 cup Buffalo sauce 

• 2 cups mozzarella cheese 

• 2 green onions, chopped

• 1 quart cooking oil (peanut, vegetable, canola), or as needed to deep fry in skillet

Directions

Step 1
Start by pressure cooking the chicken.  Place unseasoned chicken into the pressure cooker.  Pour the chicken broth onto the chicken.  Close the lid and select either “Poultry” or “Manual” setting.  Set the time to 8 minutes.  When done, let the pressure release for at least 4-5 minutes.  Next, turn the valve to “Vent” for quick release.  Turn the pressure cooker off, remove chicken and use two forks to shred chicken, then put in a large mixing bowl.

Step 2
To a mixing bowl add the chicken, cream cheese, Cajun seasoning, Buffalo sauce, mozzarella cheese, and green onion.  Fully combine until chicken is completely coated with the creamy mixture.

Step 3
Place 2-4 Tablespoons of creamy chicken mixture on each tortilla, then roll them.  Secure them shut with a toothpick

Step 4
To fry: Add cooking oil to a large skillet and heat to 350 degrees.  Carefully place taquitos in the pan, cook for 3 to 5 minutes, or until golden brown.  (Pro tip: when taquitos start to float, leave them in for an additional 45-60 seconds).  Remove from oil and drain on rack or paper towels.

To air fry: place 4-5 taquitos in the air fryer basket and spray lightly with cooking spray.  Air fry at 400 degrees for 3-5 minutes.  Flipping taquitos, then air fry for an additional 3-5 minutes longer.