Ingredients:
– 2 cups cooked and shredded chicken
– 1/3 cup buffalo sauce
– 10 cheese slices (preferably a sturdier cheese like provolone or mozzarella for rolling)
Directions:
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a bowl, mix together the shredded chicken and buffalo sauce until the chicken is evenly coated.
3. Place a slice of cheese on the parchment paper and bake in the oven for about 4-5 minutes until the cheese is bubbly and slightly golden around the edges.
4. Remove the baking sheet from the oven, let the cheese cool for about a minute, then place a spoonful of the buffalo chicken mixture on one edge of the cheese slice.
5. Carefully roll the cheese around the chicken, creating a taquito shape. Repeat with the remaining cheese and chicken.
6. Place the taquitos back in the oven for another 2-3 minutes just to ensure everything is heated through and holding together nicely.
7. Let them cool for a few moments before serving because I know from experience that molten cheese is no joke!
Variations & Tips:
– Feeling adventurous? Mix in some green onions or cilantro to your buffalo chicken mixture for an extra flavor kick.
– If buffalo isn’t your cup of tea, swap in BBQ sauce, or even a keto-friendly teriyaki for a twist.
– To avoid the taquitos opening up while baking, you can set them seam-side-down and be sure not to overfill them.
– And for my meal-prepping dynamos, these taquitos reheat brilliantly in an air fryer or oven to bring back that crisp texture.

Alright, folks! Roll up your sleeves, get that oven fired up, and let’s get taquito-twirling! Trust me, these Keto Buffalo Chicken Taquitos will make your taste buds do a happy dance.