Crispy Buffalo Chicken Taquitos Recipe: Spicy Homemade Delight

Crispy buffalo chicken taquitos bring a zesty kick to your snack game that’ll leave taste buds dancing.

Spicy shredded chicken wrapped in tortillas creates an irresistible appetizer for game nights or casual gatherings.

Creamy cheese and hot sauce blend perfectly inside these crunchy rolls.

Each bite delivers a mouthwatering combination of heat and comfort that satisfies serious cravings.

Minimal ingredients and simple preparation make this recipe a quick go-to for hungry crowds.

Rolled and baked to golden perfection, these taquitos promise a delectable experience you won’t want to miss.

Serve with cool ranch or blue cheese dip to balance the fiery flavor and watch everyone dive in.

Buffalo Chicken Taquitos People Keep Making Again

• Choose between baking or frying based on your preference – oven method for healthier approach or deep-frying for ultimate crispiness, giving you total flexibility.
• Packed with spicy buffalo sauce, creamy cheeses, and tender chicken, these taquitos deliver bold, irresistible taste that appeals to both kids and adults at game nights, parties, or casual dinners.
• Easily adapt the recipe by swapping chicken with pulled pork, adding different cheeses, or adjusting spice levels to match individual taste preferences and dietary needs.

Ingredients Behind Buffalo Chicken Taquitos

• Chicken: The star of the dish, providing a hearty and flavorful base for the taquitos.

• Cream Cheese, Cheddar Cheese, Mozzarella: Create a rich, creamy, and melty filling that binds the ingredients together.

• Buffalo Sauce: Adds a spicy kick and classic buffalo wing flavor to the chicken.
• Garlic Powder, Onion Powder: Provide depth and aromatic seasoning to the filling.
• Salt, Black Pepper: Essential for balancing and enhancing the overall taste.

• Tortillas: Soft corn or flour tortillas serve as the crispy wrapper for the filling.
• Cooking Spray: Helps achieve a golden, crispy exterior when baking.
• Vegetable Oil: Used for frying method, creating a crisp and golden exterior.

• Ranch Dressing, Blue Cheese Dressing: Cool and tangy dips that complement the spicy buffalo chicken.

Buffalo Chicken Taquitos: The Full Process

Step 1: Warm Up the Cooking Zone

Turn on the oven to 400°F. Line a baking sheet with parchment paper, creating a crispy canvas for your taquito adventure.

Step 2: Create Flavor Fusion

• Shredded chicken
• Cream cheese
• Tangy buffalo sauce
• Sharp cheddar cheese
• Melty mozzarella
• Garlic powder
• Onion powder
• Salt
• Cracked black pepper

Mix everything until it becomes a harmonious flavor bomb.

Step 3: Roll and Wrap Like a Pro

Take a tortilla and spread a generous scoop of the chicken mixture. Roll it tightly, tucking in the edges like a delicious burrito. Place each taquito seam-side down on the prepared baking sheet.

Step 4: Crisp to Perfection

Cooking Options:

• Lightly spritz taquitos with cooking spray
• Bake for 15-18 minutes until golden and crunchy

• Heat vegetable oil in a pan
• Fry taquitos in small batches
• Cook 2-3 minutes per side until they're a beautiful golden brown
• Drain on paper towels to remove excess oil

Step 5: Serve with Saucy Swagger

• Creamy ranch dressing
• Zesty blue cheese dressing
• Extra buffalo sauce for heat seekers

Helpful Pointers for Buffalo Chicken Taquitos

• Choose the Right Tortillas: Opt for smaller corn or flour tortillas that are fresh and pliable to prevent cracking during rolling.
• Prevent Soggy Taquitos: Pat the shredded chicken dry before mixing to remove excess moisture and ensure a crispy texture.
• Balance Spice Levels: Adjust buffalo sauce quantity based on heat preference by using mild or adding extra hot sauce for more kick.
• Maximize Cheese Meltiness: Allow cream cheese to soften at room temperature before mixing for smoother, more even distribution throughout filling.
• Secure Rolling Technique: Use toothpicks to hold taquitos closed during baking or frying if they tend to unroll easily.

How to Save Buffalo Chicken Taquitos for Later

• Store leftover taquitos in an airtight container for up to 3-4 days in the refrigerator, separating layers with parchment paper to prevent sticking.
• Wrap cooled taquitos individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months for maximum flavor and texture preservation.
• Arrange taquitos on a baking sheet, spray lightly with cooking spray, and bake at 375F for 10-12 minutes until crispy and heated through.
• Cook frozen or refrigerated taquitos at 375F for 5-7 minutes, ensuring they're heated evenly and maintain their crispy exterior.

Serve Buffalo Chicken Taquitos with These

• Pair with Cool Ranch Dip
• Dunk buffalo chicken taquitos into a creamy ranch dressing to balance the spicy kick and create a tangy, cooling contrast that enhances every crispy bite.
• Craft Wheat Ale
• Select a light wheat ale or blonde beer with subtle citrus notes to complement the buffalo sauce's heat and cut through the rich, cheesy chicken filling.
• Crisp Celery Slaw
• Whip up a quick celery and green onion slaw dressed in a light vinaigrette to echo the buffalo wing flavor profile and add a fresh, crunchy texture alongside the taquitos.
• Blue Cheese Drizzle
• Drizzle homemade blue cheese sauce over the taquitos to amplify the classic buffalo wing experience and provide a creamy, tangy counterpoint to the spicy chicken.

Buffalo Chicken Taquitos: Creative Takes

• Vegetarian Buffalo Jackfruit Taquitos: Replace shredded chicken with pulled jackfruit, using same buffalo sauce and spices for a plant-based alternative that mimics meat texture.
• Gluten-Free Cauliflower Taquitos: Swap wheat tortillas with corn tortillas and use gluten-free cream cheese to create a celiac-friendly version while maintaining original flavor profile.
• Low-Carb Lettuce Wrap Version: Skip tortillas completely and roll filling inside large lettuce leaves, creating a lighter, carbohydrate-reduced option for keto dieters.
• Dairy-Free Protein Taquitos: Substitute dairy cheeses with nutritional yeast and cashew cream cheese, using dairy-free buffalo sauce to accommodate lactose-intolerant individuals.

Curious About Buffalo Chicken Taquitos? Start Here

• What type of chicken works best for this recipe?

Shredded rotisserie chicken is ideal because it’s already tender and flavorful. You can also use leftover grilled or baked chicken, or quickly cook and shred chicken breasts for the filling.

• Can I make these taquitos ahead of time?

Yes, you can prepare the taquitos and refrigerate them uncooked for up to 24 hours before baking or frying. For longer storage, freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months.

• How do I prevent the taquitos from unrolling during cooking?

Use toothpicks to secure the seam, or place them seam-side down on the baking sheet. Press the tortilla edges gently when rolling to create a tight seal.

• Are there any low-carb alternatives for the tortillas?

Try using large lettuce leaves or low-carb tortillas as a substitute. Corn tortillas work best for traditional texture, but flour tortillas can also be used if preferred.

Buffalo Chicken Taquitos Recipe

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4.5 from 8 reviews

• Total Time: 30 minutes
• Yield: 8 1x

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Description

Spicy buffalo chicken taquitos deliver a crispy, flavor-packed punch of southwestern comfort. Crunchy tortillas filled with zesty buffalo-seasoned chicken make this snack irresistible for game day or quick evening bites you’ll crave.

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Ingredients

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Proteins:

• 2 cups (480 ml) cooked shredded chicken (rotisserie works great!)

Cheeses:

• 4 ounces (115 grams) cream cheese, softened
• ½ cup (120 ml) shredded cheddar cheese
• ½ cup (120 ml) shredded mozzarella cheese

Seasonings and Sauces:

• ¼ cup (60 ml) buffalo sauce (like Franks RedHot)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Wrapping and Cooking:

• 10 small flour tortillas (or corn tortillas for a crunchier texture)
• Cooking spray or vegetable oil (for baking/frying)

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Instructions

1. Prepare the oven environment by positioning the rack in the middle and heating to 400F (200C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Create the filling mixture by combining shredded chicken with cream cheese, blending in buffalo sauce for tang. Incorporate cheddar and mozzarella cheeses to enhance richness. Season with garlic powder, onion powder, salt, and black pepper, stirring until ingredients are thoroughly integrated.
3. Lay out tortillas and distribute the chicken mixture evenly, leaving small margins at the edges. Roll each tortilla tightly and compactly, ensuring the filling remains secure inside. Position each taquito seam-side down on the prepared baking sheet.
4. Choose your cooking method: For baking, lightly mist taquitos with cooking spray to promote golden browning. Slide the baking sheet into the preheated oven and cook for 15-18 minutes until edges crisp and surface turns golden. Alternatively, for frying, heat vegetable oil in a skillet to medium temperature. Carefully place taquitos in the oil, cooking in small batches for 2-3 minutes per side until they achieve a deep golden-brown exterior. Transfer fried taquitos to paper towels to absorb excess oil.
5. Serve immediately while crisp and warm. Accompany with ranch or blue cheese dressing for dipping, or drizzle additional buffalo sauce for extra zest.

Notes

• Swap tortillas with low-carb alternatives like almond flour or cauliflower wraps for a keto-friendly version.
• Use rotisserie chicken for an ultra-quick prep that saves time and adds extra flavor complexity.
• Experiment with different cheese blends like pepper jack or smoked gouda to create unique taste profiles.
• Freeze assembled uncooked taquitos for up to 3 months, allowing for convenient make-ahead meal preparation.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 450
• Sugar: 3 g
• Sodium: 1200 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 75 mg