Buffalo Chicken Taquitos

Gorgonzola Taquitos

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  • 2 chicken breasts
  • 1/4 cup hot sauce (choose your flavor depending on desired heat… Endorphin Rush, Red Ghost, Green Ghost, Pyromania, Tongues of Fire or others!)
  • 1 cup sour cream
  • 2 4-to-6-ounce containers gorgonzola cheese
  • *Extra cheddar cheese, depending on your preference.
  • 16 small (4-5 inch) flour or corn tortillas, or 8 flour tortillas cut in half
  • Olive oil for frying
  • Optional: Vegetables for dipping, as a complementary side (carrots, peppers, cherry tomatoes), Cilantro for topping, Green onions for topping


  1. Dice chicken and sautée until juices run clear. Toss with hot sauce until it reaches your desired spiciness (keep in mind that the cheese will counteract the spiciness).
  2. Mix together sour cream and 4-6 ounces gorgonzola.
  3. Preheat a sautée pan with a thin layer of olive oil and heat on high. Once the oil has heated, turn the temperature down to medium low.
  4. Fill tortillas sparingly with chicken mixture, then gorgonzola cheese. (If you prefer a milder blue cheese taste, mix in some cheddar too.) *If you only have larger tortillas, cut them in half.
  5. Roll tightly and place seam side down in the hot oil. The cheese will “glue” the taquitos together, so pay careful attention that there is enough cheese at the seam area to ensure that they stay together. Turn over and brown all sides. Transfer to a paper towel to drain the grease after frying.
  6. Mix together sour cream and remaining gorgonzola.
  7. Cut dipping vegetables as desired.
  8. Serve taquitos with a side of sour cream/gorgonzola mixture and dipping vegetables like peppers, carrots and cherry tomatoes. Sprinkle some chopped green onions or cilantro on top and make a side of guacamole if desired.