Ingredients:
For the Taquitos:
2 cups cooked chicken breast (shredded or finely chopped; you can use rotisserie chicken for convenience)
1/2 cup buffalo sauce (ensure it’s low in carbs; you can make your own if needed)
1 cup shredded mozzarella cheese
1 cup almond flour (for coating or use as a binding agent)
1 large egg (beaten, for coating)
1 tbsp olive oil (for cooking)
For the Creamy Dip (optional):
1/2 cup sour cream
2 tbsp ranch dressing (or ranch seasoning mix for more flavor)
1 tbsp chopped fresh chives (or green onions)
Instructions:
- Prepare the Chicken Filling:
- In a large bowl, combine the shredded chicken with buffalo sauce and shredded mozzarella cheese. Mix well until the chicken is evenly coated.
- Make the Taquito Shells:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix the almond flour with a pinch of salt and pepper. If you prefer, you can also use low-carb tortillas as a base, but if you want to use almond flour, follow these steps:
- Take a small portion of the almond flour mixture and shape it into a thin, flat circle on parchment paper. You might need to use a rolling pin to get it thin enough to roll up.
- Brush the beaten egg over the almond flour shell for better binding and coating.
- Assemble the Taquitos:
- Place a small amount of the chicken mixture on one end of the almond flour shell or tortilla.
- Carefully roll the shell tightly around the filling, ensuring it’s well-sealed.
- Cook the Taquitos:
- Heat the olive oil in a skillet over medium heat. Once hot, place the taquitos seam side down in the skillet.
- Cook for about 2-3 minutes on each side or until they are golden brown and crispy. If using the oven method:
- Place the taquitos seam side down on the prepared baking sheet.
- Brush the tops with a little olive oil.
- Bake for 15-20 minutes or until crispy and golden brown.
- Prepare the Creamy Dip (optional):
- In a small bowl, mix together sour cream, ranch dressing, and chopped chives or green onions. Adjust seasoning to taste.
- Serve:
- Serve the taquitos warm with the creamy dip on the side or your favorite keto-friendly dipping sauce.
Tips:
- Buffalo Sauce: Ensure your buffalo sauce is low in sugar and carbs. Many store-bought sauces can have hidden sugars.
- Cheese Options: You can substitute shredded mozzarella with other keto-friendly cheeses like cheddar or pepper jack for a different flavor.
- Tortilla Option: If you prefer using low-carb tortillas, make sure to warm them slightly before filling to make them more pliable for rolling.
Enjoy your Keto Buffalo Chicken Taquitos as a spicy and satisfying snack or meal!
Keto Buffalo Chicken Taquitos
![](https://i0.wp.com/plantbasedandveganism.com/wp-content/uploads/2024/07/image-184.png?resize=525%2C720&ssl=1)
Ingredients
For the Chicken Filling:
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1/2 cup Buffalo sauce (adjust to taste for spiciness)
- 1/4 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- 1/4 cup green onions, finely chopped (optional)
- Salt and pepper to taste
For the Taquito Shells:
- 2 cups shredded mozzarella cheese
- 1/4 cup almond flour
For Garnish (optional):
- Fresh parsley or cilantro, chopped
- Extra Buffalo sauce
- Ranch or blue cheese dressing
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the Chicken Filling:
- In a mixing bowl, combine the shredded chicken, Buffalo sauce, cream cheese, shredded mozzarella, shredded cheddar, and green onions. Mix well until the ingredients are fully incorporated. Season with salt and pepper to taste.
- Make the Taquito Shells:
- In a medium bowl, combine the shredded mozzarella cheese and almond flour. Mix well.
- Place approximately 1/4 cup of the cheese mixture on the prepared baking sheet. Flatten it out into a thin circle about 4-5 inches in diameter. Repeat with the remaining cheese mixture, ensuring there’s enough space between each circle.
- Bake in the preheated oven for about 5-7 minutes, or until the cheese melts and starts to turn golden brown. Keep a close eye on them to prevent burning.
- Assemble the Taquitos:
- Remove the cheese circles from the oven and let them cool for a minute or so, just until they are firm enough to handle but still pliable.
- Place about 2 tablespoons of the chicken mixture onto each cheese circle. Carefully roll each circle tightly around the filling to form a taquito. Place the rolled taquitos seam-side down on the baking sheet.
- Return the taquitos to the oven and bake for an additional 5-7 minutes, or until the cheese shells are crispy and golden brown.
- Serve:
- Remove the taquitos from the oven and let them cool slightly before serving. Garnish with fresh parsley or cilantro, drizzle with extra Buffalo sauce, and serve with ranch or blue cheese dressing on the side.
Tips and Variations
- Adjust the Heat: You can adjust the spiciness of the taquitos by varying the amount of Buffalo sauce or by adding some hot sauce to the chicken mixture.
- Alternative Fillings: Feel free to experiment with different fillings, such as adding some crumbled blue cheese, diced bell peppers, or jalapeños for extra flavor and texture.
- Storage: Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to regain their crispiness.
These Keto Buffalo Chicken Taquitos are a fantastic low-carb alternative to traditional taquitos, offering a spicy and cheesy flavor profile wrapped in a crispy, cheese-based shell. They’re perfect for anyone looking to enjoy a tasty, keto-friendly snack or meal.