Instead of the cream cheese and chipotle salsa called for in the original recipe, this version uses barbecue sauce and chipotle ranch dressing. This may seem like an odd combination to some of you, but I’m here to tell you it works. Something about the tangy barbecue sauce mixed the creamy and smoky dressing is just out of this world. I knew Eric would love these because he’s the type of person that likes to dip his tortilla chips into queso and then into salsa. I’m the complete opposite, so he was surprised that I enjoyed these as much as I did, given my usual disdain for mixing sauces (unless we’re talking chocolate and caramel, of course). This recipe is infinitely customizable, and I’ve got several other ideas bouncing around in my head. It’s going to be hard to branch out after trying this variation, though, because it was just that good. I used meat leftover from making this roast chicken before Eric went out of town for several days, and I made the sauces while Clara was napping. Even though I was alone for dinner that week, I was able to whip these up in no time after she went to bed. I was bummed when I cooked the last few from the freezer, which means it must be time to make them again.
Heat the oven to 425º and spray a baking sheet with cooking spray.
In a large bowl, combine the ranch dressing, barbecue sauce, chile powder, garlic, onion, scallions, cilantro or parsley and about ¼ teaspoon of salt. Fold in the chicken and the cheese. Taste for seasoning and add more salt and pepper if needed.
Stack 3-4 tortillas on a microwave-safe plate and cover with a damp paper towel. Cook for 30 seconds, or until tortillas are soft and pliable. Spoon 2-3 tablespoons of filling onto the lower third of each tortilla and roll tightly. Place seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling. (At this point, you can freeze the uncooked taquitos on a baking sheet until firm and then store in a zip-top bag or airtight container. They can be cooked directly from the freezer.)
Lightly mist the taquitos with cooking spray and sprinkle with salt (I love using smoked or seasoned salt for this). Bake for 15-20 minutes (longer if frozen), until the tortillas are crisp and golden brown. Serve barbecue sauce and chipotle ranch on the side, if desired.
Adapted from Pink Parsley