• Preheat the oven to 425F

Buffalo Chicken Dip

• Heat a large skillet on medium-high heat
• Add the canned chicken and shred with a spatula
• Add the hot sauce and blue cheese crumbles, stir to combine well
• Once combined, add the cubed cream cheese and mix well. You can press the cream cheese down on the bottom of the pan to melt and mix it with the chicken
• Once the cream cheese is melted and fully mixed in, add the shredded cheese and black pepper to taste, stir to combine until the cheese is all melted

Taquito Assembly

• Heat the tortilla shells in the microwave in increments of 10 seconds until they are warm and more pliable
• On a baking sheet, spray each tortilla on one side with avocado oil and place the oiled side down
• Fill each tortilla with 3 heaping Tbs of buffalo chicken mixture on the non-oiled side. It is best to place the mixture in a line down the middle of the tortilla.
• Roll each tortilla so that the ends remain open, and place the seam side down on the baking sheet.
• Bake for 8 minutes on the first side and flip.
• Bake for another 8 minutes, or until edges become golden brown and begin to crisp

Avocado Cilantro Lime Crema

• While the taquitos are baking, prepare the crema.
• Add all ingredients into a food processor and blend until smooth.
• Serve on the side as a creamy and refreshing dipping sauce!