¼ cup Franks Red Hot Sauce
1 tablespoon butter, melted
1 cup shredded cooked chicken, supermarket rotisserie works great
1 cup sharp cheddar cheese
1 cup mozzarella cheese
½ cup Parmesan cheese
2 jalapenos, seeded and finely chopped
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a medium mixing bowl combine the hot sauce and melted butter. Pour over the shredded chicken and mix until the chicken is well coated. Place the chicken in a baking dish and bake for 20 minutes, stirring halfway. Let cool for 10 minutes while making the cheese shells.
In a large mixing bowl, combine the cheddar, mozzarella, Parmesan cheeses and jalapenos. Divide the cheese mixture into 6-mounded balls on the lined baking sheet. Bake for 6-8 minutes until the edges are golden brown.
Remove from oven and let cool for 1- 2 minutes. Using a spatula, gently flip the melted cheese over and place a few spoonfuls of the buffalo chicken on the edge of each shell. Quickly before the cheese hardens, tightly roll each one into a taquito shape. Enjoy!