Buffalo Chicken Tacquitos
This is a fun Tex-Mex dish that is sure to impress. Crisp oven baked tacquitos with a creamy buffalo filling served with a crisp and crunchy salad and a little ranch dressing because what is buffalo chicken without ranch? We think you'll enjoy this healthier take on the classic deep fried favourite. If anyone isn't a fan of spice you can add the buffalo marinade to taste.
Number of servings
Ingredients
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6 Flour Tortillas (6in)
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300g Chicken Mince
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3 Tbsp Buffalo Marinade
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1⁄3 Cup Tasty Cheese (grated)
- 50g Cream Cheese
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1 Spring Onion
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1⁄4 Cup Ranch Dressing
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1 Baby Cos Lettuce
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100g Cherry Tomatoes
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Baking Tray
Frypan
Bowl
1 Cook Filling
Heat oven to 200°C. (see tip) Heat a pan over high heat. Add a drizzle of oil and fry the mince for 3-4 minutes, breaking up as it cooks. Add the buffalo sauce and cream cheese and stir well to combine. Season to taste with salt and pepper.
Tip! You can also air fry these on 200 for 8-10 minutes, checking halfway to turn if needed.
2 Roll Tacquitos
Heat tortillas in the microwave for 20 seconds until soft and pliable. Place a tortilla on the bench and add a portion of the filling across the middle. Sprinkle with tasty cheese and roll up.
Tip! You can secure them with a toothpick if you wish for ease but it's not essential.
3 Cook Tacquitos
Place tacquitos on a lined baking tray with the edge tucked under. Spray or brush with a little oil. Bake for 10-12 minutes until crispy and golden.
4 Make Salad
While tacquitos are baking, make the salad. Slice cherry tomatoes in half. Roughly chop or tear lettuce, finely slice spring onion. Toss lettuce, most of the onion and tomato together.
5 You Plate It
Serve the tacquitos with the salad, drizzle over the ranch dressing and any remaining spring onions and serve.
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