The more buffalo the better (Buffalo Chicken Keto Taquitos)

It is no secret around here that I love buffalo chicken.  It is one of my favorite flavor profiles, and I love the heat.  I am always looking for new ways to have buffalo flavor, be it burgers, soup, lasagna, tacos, deviled eggs, or pizza .  I made some keto tacos recently and was surprised how well they came out.   I was playing around on Pinterest one day and saw some Keto Buffalo Taquitos and knew I had to try them!

I cannot believe how well this cheese shell thing works!  I will say these are not as good leftover due to the cheese being a bit thicker.  But,  hot and fresh out of the oven, these are a winner!  I changed up the filling and it was amazing!  I used the leftover filling for a salad and it was divine.

You should make these!  Or make them the conventional way with tortillas since the filling is so good!  Have you tried to make cheese shells yet?  It really is so easy!  Full recipe to follow the montage. 

Look how cheesy and buffalo-y, my favorite!

The cast

Cooking up all the innards.  Don't be scared, it will all get cooked!

You need to break up the chicken while it cooks.  You can cut it before too.

Cheese, glorious cheese!

Mounds of cheese, even more glorious!

Shells while cooling

Assembly line time!

So yummy!

Go ahead and pin it!

Buffalo Chicken Taquitos (Adapted from Culinary Envy)

2 tablespoons butter

1 onion, chopped, 3 cloves garlic, minced

1 jalapeno, chopped (optional)

1/4-1/2 cup Buffalo Sauce (to your liking)
1/2 lb chicken breast
1 cup sharp cheddar cheese
1 cup mozzarella cheese
½ cup Parmesan cheese
Green onions for garnish

• Preheat oven to 400°F. 
• Line a baking sheet with parchment paper or a silpat liner.  
• Add butter to a pan and when melted add onion, garlic and jalapeno and saute until onion turns translucent. 
• Move to one side of pan to continue cooking.  Add chicken to pan and brown on each side.  
• Use a wooden spoon to shred and chop the chicken.  
• Add the buffalo sauce to the pan and continue to chops and shred the chicken.  
• Let cook for 5 minutes and then remove from heat.  
• In a large mixing bowl, combine the  cheeses. 
• Divide the cheese mixture into 6-mounded balls on the lined baking sheet. (I used a cookie cutter to keep it in tact). 
• Bake for 6-8 minutes until the edges are golden brown. Remove from oven and let cool for 1- 2 minutes. 
• Using a spatula, gently flip the melted cheese over and place a few spoonfuls of the buffalo chicken on the edge of each shell. 
• Quickly before the cheese hardens, tightly roll each one into a taquito shape. 

Happy Cooking!

Missy