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"I'm going to show you two ways to use rotisserie chicken that are perfect for tailgating or what I like to call couch-gating," says Sunny Anderson of Food Network's "The Kitchen" and "NFL Tailgate Kitchen." These chicken, cheddar and bacon-filled taquitos and this Buffalo-Chicken Guacamole Dip are favorites in her house and are so simple. Serve one or both the next time you settle in for a game—whether in person or on the couch!
For more game-day recipes from Sunny, check out her Caribbean Chicken Wings and Cheesy Roast Beef Casserole Sliders.
Ingredients
- 6 slices bacon
- 2 cups chopped rotisserie chicken
- 1 cup shredded cheddar cheese
- 4 scallions, chopped
- One 4.5-ounce can green chiles
- ½ cup sour cream
- Kosher salt and black pepper
- Twelve 6-inch flour tortillas
- Canola oil, for frying
To Serve (optional):
- Salsa or queso (or dipping sauces of choice)
- Lime wedges
Yield
Serves: 4 to 6
Preparation
Cook the bacon. In a large pan over medium heat, cook bacon until crispy. Remove bacon, let cool and then chop.
Make the taquitos. In a large bowl, mix chicken with chopped bacon, cheddar, scallions, green chiles and sour cream. Season with salt and pepper. Add ¼ cup of the filling to each tortilla and wrap, tightly, like a cigar.
Fry the taquitos. Fill a shallow frying pan with a about a ¼ inch of canola oil and heat over high heat. Once hot, place the taquitos in the oil, seam-side down, and fry 2 minutes. Turn and fry 2 minutes more. Remove to a paper towel-lined plate to drain.
Serve with queso or salsa and a squeeze of lime on top, if you like, or with dipping sauces of choice.