Buffalo Chicken Taquitos are the perfect fusion of spicy, creamy, and crispy components that will excite your taste buds from the first bite. This recipe uniquely combines the fiery flavor of buffalo chicken with the delightful texture of crispy taquitos, creating an unforgettable dish perfect for any occasion. It’s easy to prepare and will leave your family and friends wanting more.
Thank you for reading this post, don't forget to subscribe!
I remember the first time my family and I enjoyed these taquitos together during a cozy Sunday afternoon at home. The spicy aroma wafting through the kitchen was irresistible, and we ended up eating them faster than I could make them. That day, this dish became a beloved family favorite, and now, we eagerly anticipate our weekend taquito tradition.
Why You’ll Love This Recipe
This recipe offers several reasons to become your go-to dish for parties and gatherings. First, it combines the bold flavors of Buffalo Chicken with a creamy interior wrapped in a crispy shell. Additionally, it is highly versatile and customizable, allowing you to tweak the spice level to suit your taste. It’s also incredibly easy to make, which means you can prepare a large batch in no time to satisfy a hungry crowd.
Ingredients Notes
To bring out the best in your Buffalo Chicken Taquitos, start with quality shredded chicken, which can be rotisserie or leftover chicken. Buffalo sauce is the key ingredient for that zesty kick. You can easily find it at any supermarket. For the wrap, corn tortillas work best, giving you that authentic taquito texture. Remember to have some ranch or blue cheese dressing on hand for dipping!
Recipe Steps
Step 1
Preheat your oven to 400°F (200°C). This step ensures your taquitos come out crispy and perfectly cooked.
Step 2
In a large bowl, combine the shredded chicken with buffalo sauce and CREAM CHEESE. Mix well until everything is evenly coated.
Step 3
Warm the corn tortillas in the microwave for about 20 seconds to make them pliable for rolling.
Step 4
Spoon the Buffalo Chicken mixture onto each tortilla, then roll them tightly and secure with a toothpick if necessary.
Step 5
Arrange the rolled taquitos on a baking sheet and mist them lightly with cooking spray. Bake for 15-20 minutes or until they are golden brown and crispy.
Storage Options
Store any leftover taquitos in an airtight container in the refrigerator for up to 3 days. For freezing, wrap the taquitos individually in plastic wrap and then in aluminum foil. They can be frozen for up to a month. To reheat, bake them in a preheated oven at 350°F (175°C) until warmed through.
Variations & Substitutions
If you need a milder version, replace the buffalo sauce with barbecue sauce for a flavorful twist. For a healthier option, use whole wheat tortillas. Vegetarians can substitute the chicken with jackfruit or a meat substitute like tofu or tempeh.
Serving Suggestions
Buffalo Chicken Taquitos are great as appetizers for game days or parties. Serve them with dipping sauces like ranch or blue cheese, and pair them with a fresh salad or vegetable sticks to balance the meal.
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas? Yes, you can use flour tortillas, but they will slightly alter the texture. Corn tortillas are recommended for a more authentic experience, but flour tortillas can be a suitable alternative if that’s what you have on hand.
How can I make these taquitos spicier? To add more heat, consider mixing in some diced jalapeños or using a hotter variant of buffalo sauce. Adjust according to your spice tolerance to perfect the level of heat in your taquitos.
Do I have to use cream cheese in the recipe? Cream cheese adds a creamy texture to the filling, but you can substitute it with Greek yogurt for a healthier option or sour cream for a slight tang. Ensure the consistency remains thick enough to hold the chicken mixture together.
Frequently Asked Questions
How to Make 7 Irresistible Buffalo Chicken Taquitos at Home
Ingredients
Main Ingredients
- 16 ounces softened Neufchatel cheese can substitute cream cheese
- 1 cup buttermilk ranch dressing store-bought or homemade
- 1.25 cups tangy barbecue sauce your favorite brand
- 4 cups grilled chicken breast shredded
- 3 cups Mexican cheese blend shredded
- 16 ounces Pepper Jack cheese cut into strips
- 32 units flour tortillas small size
- canola oil for frying
- ranch dressing for serving
Instructions
Preparation Steps
- In a large mixing bowl, blend the softened Neufchatel cheese, ranch dressing, and barbecue sauce until well combined and smooth.
- Fold in the shredded chicken and Mexican cheese blend. Mix thoroughly to ensure even distribution.
- Cover the mixture and refrigerate for 20 minutes to allow flavors to meld together.
- Heat 1/4 inch of canola oil in a large skillet over medium heat until shimmering.
- Fry tortillas one at a time for about 30 seconds on each side until pliable but not crispy; drain on paper towels.
- Place 1/4 cup of the chicken mixture on the center of each tortilla and top with a strip of Pepper Jack cheese. Roll tightly.
- In a clean skillet over medium heat, cook the taquitos seam-side down without additional oil. Rotate occasionally until golden brown.
- Serve immediately with a side of ranch dressing for dipping.
