Keto Buffalo Chicken Taquitos are a favorite around my house. They’re perfect for parties, game day or just because you want a buffalo chicken taquito.
They’re simple, quick, and easy to make. Best of all, they are absolutely delicious.
From Keto Tacos to Keto Taquitos
This recipe has a bit of a history. It all started back when I first made this: keto nachos recipe.
Using cheese to make zero carb chips worked great. Seriously, if you haven’t tried the keto nachos recipe, you definitely should. They’ll scratch that nacho or chips and salsa itch you’ve been having.
Anyway, after the success of that recipe, I began to wonder what else I could utilize cheese crisps for. That’s why Bacon Crust Pizza came out right after the nachos. That recipe utilizes a cheese crisp on top of the bacon to keep the bacon crispy. You should really try that recipe too, it’s awesome. Just a warning though, it requires a bit of work to make. It’s insanely good, but it’s not quick.
After both of those recipes, I thought that making cheese crisp shells for tacos might be a good idea.
Don’t get me wrong, there isn’t anything THAT bad about them. They’re just not that great. In the context of a taco, the cheese taste is too overpowering and the flavors of the taco become lost behind a wall of cheese. There are too many subtle and complex flavors in a barbacoa or Taco Al Pastor to stand up to the cheddar. I have my own version of tortillas in the works now that I think will work much much better. Look for that keto tortilla recipe soon.
What you need to counter-act the bold cheese flavor is another bold flavor that can compete for tastebud supremacy.
Enter, buffalo chicken.
Putting Keto Taquitos Together
Keto Buffalo sauce is crazy easy to make. All you do is mix Franks RedHot and butter in equal parts. If you add some shredded chicken and cream cheese, you have your taquito filling.
As far as the cheese crisps are concerned I tested various mixtures of cheddar and parmesan. The cheddar pairs nicely with the buffalo chicken flavor. The parmesan is there because it crisps better than cheddar.
I ended up on a mixture of 6.5 ounces to 1.5 ounces parmesan.
The only trick here is you have to roll the cheese crisp before it hardens. After the edges of the cheese begin to brown pull them out of the oven and let them cool for a minute or two. The cheese in the center of the crisp has to set up a little so that you don’t tear a hole in it. Carefully transfer it to a paper towel so that some of the grease can blot off while it continues to cool. Once you can handle it without burning your hands, fill it with the buffalo chicken filling and roll it up. As the cheese cools in this taquito shape it will harden and become crispy.
You can see the process step by step in the video below.
All in all, this recipe is easy, delicious and each taquito has less than half a carb. Give it a try and let me know what you think below!