Instructions

Buffalo dipping sauce

1. In a small bowl, combine pistachios and buffalo sauce until well-blended.
2. Drizzle in water and continue to mix to desired consistency.
3. Set aside to serve as a dipping sauce.

Taquitos

1. Place the shredded turkey in a medium bowl. Set aside
2. In a large skillet on medium heat, melt one tablespoon butter. Add onions, celery, salt and cumin and saute for 3-5 minutes, or until onions are translucent. 
3. Add blue cheese, cream cheese, additional 2 tablespoons butter, and 1-1/2 tablespoons hot sauce into a large skillet. Stirring frequently, allow to simmer over medium heat until the cheese has melted.
4. Place the shredded turkey into skillet of cheese mixture. Stir until well combined, then remove from heat. Set aside.
5. Pour oil into a deep skillet. Heat oil until reaches 350F.
6. Fry one tortilla at a time for 6-8 seconds, turn over and fry for 4 seconds more.
7. Remove and drain on paper towel. Repeat process until all are lightly fried. Note: This step helps the tortilla roll better and keeps it from cracking.
8. On a chopping board (or a dinner plate), lay one corn tortilla on the surface so it is flat. Add 1-1/2 tablespoons shredded turkey mixture into the center of the tortilla. Roll up tortilla tightly until it resembles a cigar. Secure ends with a toothpick.
9. Deep fry the taquitos two at a time until brown and crispy.
10. Remove from oil and place on paper towels to drain. Blot with paper towels to remove excess grease.
11. Once cool enough to touch, remove toothpicks.
12. Serve immediately with nutty buffalo dipping sauce.