As a lover of all things Buffalo chicken, I am constantly trying to find new ways to use the flavor combination. You could say that I’m a bit of a Buffalo chicken … freak? Buffalo chicken cannoli? One of my favorite things, stuffed inside a fried shell, topped with blue cheese? I cannot take it.
20 whole Flour Tortillas 24 oz, fluid Vegetable Oil For Frying 2-½ cups Cooked Chicken, Diced 1 whole Large Celery Stalk ¼ cups Mayonnaise ¼ cups Hot Wing Sauce ¼ cups Blue Cheese Crumbles ½ teaspoons Salt, If Necessary ½ teaspoons Black Pepper, If Necessary.
Since I didn’t have a thing-a-ma-jig to wrap cannoli, I secured the tortillas with a toothpick. This worked perfectly. After doing that, I began to heat the oil in a large pot.
While the oil is coming to temperature, mix together some mayo and Buffalo wing sauce. You want it to have a little kick!
Once the oil is hot enough, fry the tortillas (just a few at a time) until golden. I found that keeping the toothpick in was fine, just as long as I had enough of it to grab and remove it before filling.
Once each cannoli is done, place on a paper towel to drain and become cool enough to touch.
While the tortillas are cooling, add the chicken and celery to a bowl. Add in the buffalo wing/mayo sauce and mix, mix, mix.
Toss in some crumbled blue cheese. I actually used smoky blue cheese. It is to die for.
Once the tortillas have cooled, use a small spoon and fill each with some of the chicken mixture. A few of the insides may puff up, so simply press down on the bubble gently to make room for the chicken.
Once they are all filled, serve with additional Buffalo wing sauce, blue cheese crumbles and celery.
And to take things over the top, cover each cannoli with a big drizzle of sauce!
Oh, and more blue cheese. Yes. It’s necessary.
These are totally insane in the best way ever. I’ll say it again: I adore all things Buffalo chicken, so it’s safe to say these will make a frequent appearance in my kitchen. They are such a fun twist on two traditional foods!