This Wisconsin weather has certainly been keeping me on my toes. Yesterday, we had frost and a high in the 50’s and today it was in the 50’s when we left for work, heading toward a high of 80. Seriously? Whatever, I’m just happy that the snow has finally decided to go away.
This was my first attempt frying anything. Anything at all. I tell you this to make my owwie not quite as ridiculous. I burnt my hand when some of the oil splashed out of the pan. Couple weeks later and it’s STILL healing up. Sigh.
It definitely took me a couple rounds to get the hang of frying up the tortillas. The first few were flat as there was no way in heck anything of the buffalo chicken was making its way into them!
But, after a few trial and errors, I got it down pretty good. The trick is to keep ahold of the tortilla in the oil for at least 30 seconds so it can keep its shape as it starts to fry up.
I left out the celery, because we didn’t have any. We didn’t have any because I actually very much hate celery. But, I think if I make these again I’ll throw the celery in, they were delicious, but a little extra texture variation would have made them even better.
I got this recipe from How Sweet It Is, but it was posted on the Tasty Kitchen Blog. How Sweet It Is is one of my most favorite blogs. Whenever I pick recipes for the coming week, there is always at least one of Jessica’s that makes the cut. Every.Week. She is hilarious and her recipes don’t usually require any super fancy equipment. She blogs for normal folks like me!
I think these Buffalo Chicken Cannolis would be a super fun addition to a party as an appetizer or something. Delish. Enjoy!
Spicy Buffalo Chicken Cannoli
20 whole Flour Tortillas (I used fajita tortillas and they were perfectly sized)
24 oz, fluid Vegetable Oil For Frying, Or Enough To Fill A Frying Pan 1 Inch Deep
2 1/2 c Cooked Chicken, Diced
1 whole Large Celery Stalk, Finely Diced Or Minced
1/4 c Mayonnaise
1/4 c Prepared Hot Wing Sauce, More If Desired (I used Frank’s Hot Sauce and used more than 1/4 c)
1/4 c Blue Cheese Crumbles
1/2 tsp Salt
1/2 tsp Black Pepper
Cut the flour tortillas into 5-inch circles (if needed). Loosely wrap the tortilla around 2 fingers and secure with a toothpick. Overlap the tortilla only as much as you need to secure it with a toothpick leaving a nice wide center to fill with chicken mixture.
Use a frying pan or pot that is large enough to fill with 1 to 1 1/2 inches of oil to fry the tortillas. The pan should still have plenty of room so that the oil will not boil over. Heat the oil to 360ºF or until bubbles form when a scrap of tortilla is place in the oil. Place the tortillas in the hot oil with tongs one at a time. Use the tongs to keep the shape of a cannoli until the tortilla is cooked enough to hold its own shape then continue with the next tortilla. Only fry up to 4 to 5 at a time.
Fry the tortillas until golden brown and crispy; they will continue to brown a little when removed from the oil. Drain on paper towels. While the tortilla is hot, push down any of the bubbles that my have formed on the inside of the cannoli shell so that the center is open for the filling.
In a mixing bowl, toss together the diced chicken and diced celery.
In a small bowl, combine the mayonnaise and hot wing sauce in a small bowl. Add more hot wing sauce slowly and taste as you go for the desired flavor. The sauce mixture should be hotter than you expect because you will be adding it to the chicken and filling the tortilla with it, which will dilute the flavor of the sauce.
Fold the hot wing sauce mixture into the chicken a little at a time to achieve the desired consistency. Stir in the desired amount of blue cheese crumbles and save the remaining for garnish. Salt and pepper to taste. If you add the blue cheese to the mixture, you may not need salt so be sure to taste.
Fill the cannoli shells with chicken from both ends with a small spoon. Use the end of the spoon to push the filling into the middle of the cannoli.
Serve with hot wing sauce and blue cheese crumbles.