Flaming Hot Cheetos Chicken Taco Recipe
Crispy chicken tenders, flaming hot Cheetos®, shredded lettuce, cheddar & jack cheese blend, fresh jalapeños & creamy chipotle ranch in a flour tortilla.
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Ingredients
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Chicken Tenders
Chipotle Ranch Sauce
Taco Assembly
Method
Chicken Tenders
Prepare Breading Station
Crush the Flaming Hot Cheetos in a food processor or place them in a zip-top bag and crush with a rolling pin until they form fine crumbs. Place in a shallow dish. In another dish, combine the flour, salt, black pepper, and garlic powder. In a third dish, beat the eggs with milk.
Pat the chicken tenderloins dry. Dredge each piece in the flour mixture, then dip into the egg wash, and finally coat with the crushed Cheetos. Press the Cheetos onto the chicken to fully adhere.
Heat vegetable oil in a deep skillet or heavy-bottomed pot over medium heat to 350°F (175°C). Fry the chicken tenders in batches for 4–5 minutes per side, or until golden red, crispy, and cooked through (internal temp 165°F). Remove and drain on paper towels.
Chipotle Ranch Sauce
In a blender or food processor, combine mayonnaise, sour cream, chipotle peppers, lime juice, garlic powder, onion powder, and salt. Blend until smooth. If too thick, add milk 1 tsp at a time to desired consistency.
Transfer to a small bowl, cover, and refrigerate until ready to use.
Taco Assembly
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and warm in a 300°F oven for 5 minutes.
Place a few slices of Flaming Hot Cheetos chicken tenders on each tortilla. Top with shredded lettuce, cheese blend, and sliced jalapeños.
Drizzle with chipotle ranch sauce. Serve immediately.