How to Make Buffalo Chicken Taquitos

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Buffalo Chicken Taquitos

Few snacks or dinners satisfy quite like Buffalo chicken taquitos—crispy on the outside, creamy and boldly flavored on the inside. These rolled tortillas pack chicken, cheese, and tangy Buffalo sauce into every bite. Whether you’re planning a weeknight family meal, prepping game-day appetizers, or stocking your freezer, this recipe rises to the occasion.

Get ready for a thorough dive into Buffalo chicken taquitos, from the flavor inspiration to practical tips for handling tortillas, plus storage and reheating tricks that keep them tasting fresh.

The Allure of Buffalo Chicken Taquitos

If you love classic Buffalo wings or crave spicy, cheesy hand-held bites, taquitos bring it all together in a simple package. They work for all ages, combining familiar flavors with easy-to-hold, portion-controlled rolls. Compared to traditional frying, baking or air frying cuts down on mess and calories—but never on taste or crunch.

Buffalo chicken taquitos balance three things:

• A zesty, tangy kick from Buffalo sauce.
• Cooling, creamy dairy that tempers the spice.
• A crisp tortilla shell that gives a satisfying crunch.

This combination makes them versatile for any event, from birthday parties to late-night cravings.

Ingredients for Buffalo Chicken Taquitos

Every component in this recipe brings something special. Here’s a breakdown of what you’ll need:

• Shredded Chicken: Rotisserie chicken works well, but you can use cooked and shredded chicken breast or thigh meat.
• Cream Cheese: Makes the filling smooth and helps it stick together.
• Buffalo Sauce: Frank’s RedHot is classic, but any Buffalo wing sauce will work. Adjust the quantity for more or less heat.
• Ranch Dressing: Brings a tangy, herby note. Blue cheese dressing is another good choice if you want a stronger flavor.
• Shredded Cheddar Cheese: Melts inside the filling for extra gooeyness.
• Crumbled Blue Cheese (optional): Blue cheese lovers will adore this bonus layer. If you’re not a fan, feel free to leave it out.
• Garlic Powder: Adds mellow, savory depth.
• Small Corn or Flour Tortillas: Both work, though flour tortillas are more flexible; corn brings extra crunch and flavor.
• Cooking Spray or Olive Oil Spray: A light coating results in crisp, golden shells.

Optional Mix-ins for Customization:

• Diced jalapeños for extra heat
• Chopped scallions
• Black beans or corn
• Pepper jack cheese

For a quick reference, here’s a table of ingredients and swaps:

How to Make Buffalo Chicken Taquitos

The process is straightforward and can be divided into stages: mixing, assembling, and baking (or air frying).

Step 1: Prepare the Filling

Start with softened cream cheese. A few seconds in the microwave helps if it’s straight from the fridge. In a large bowl, combine the cream cheese, Buffalo sauce, ranch dressing, and garlic powder until smooth. Mixing with a hand mixer or sturdy spatula works well.

Add in the shredded chicken, cheddar, and blue cheese (if using). Stir so everything coats evenly. For best results, use freshly shredded chicken; it soaks up the sauce and melts together with the cheese. If you like a little heat, now’s the time to stir in minced jalapeños or a dash of cayenne.

Example: If your family isn’t into blue cheese, split the filling and only add it to some taquitos. Everyone gets what they want.

Step 2: Warm and Fill the Tortillas

Tortillas that are too cold or stiff tend to crack. Stack them between damp paper towels and microwave for 30 seconds until warm and pliable.

Spoon 1/4 cup of filling down the center of each tortilla. Roll tightly, starting from one edge, and lay each seam-side down on a baking sheet lined with parchment. This keeps them from unrolling as they crisp up.

Aim for tightly packed rolls. Overfilling leads to leaks, so if any mixture tries to sneak out, scoop it back inside.

Step 3: Baking (or Air Frying) for the Perfect Crunch

Spray the tops lightly with cooking spray or brush with olive oil. This is the secret to a blistered, golden-brown outside.

For Oven-Baked Taquitos:
– Preheat the oven to 425°F (220°C).
– Bake for 15–20 minutes, flipping halfway for even crispiness.

For Air Fryer Taquitos:
– Heat the air fryer to 400°F (205°C).
– Cook six taquitos at a time for 7–8 minutes, shaking the basket halfway through.

Both methods give you a crunchy shell (without the grease of deep-frying).

Step 4: Serving the Taquitos

Buffalo chicken taquitos make a statement all on their own, but dipping sauces turn them into something special. Serve with:

• Extra Buffalo sauce for more heat.
• Ranch or blue cheese dressing for cooling and flavor contrast.
• A side of celery or carrot sticks as a nod to classic wings.

If you feel adventurous, try mixing ranch and Buffalo sauce to create a tangy, spicy dip.

Best Tips for Success

Here’s how to guarantee each batch is crispy and flavorful:

• Finely shred the chicken: The finer the shreds, the better they soak up the sauce and cheese.
• Let cream cheese reach room temperature: Makes for the smoothest filling.
• Don’t overstuff: Too much filling will bust open during baking.
• Flip halfway: Ensures even color and crispiness on both sides.
• Customize the heat: Add more Buffalo sauce or a few shakes of hot sauce for spice lovers. Mild fans can cut the Buffalo sauce with a bit more ranch or cream cheese.

Try adding fresh herbs—chopped parsley or cilantro brighten up the flavor and give a hit of color.

Variations and Add-In Ideas

Taquitos can be as classic or creative as you want. Some popular variations include:

• Swapping cheddar for pepper jack for a zesty flavor twist.
• Adding corn kernels or black beans for extra fiber.
• Stuffing in diced green onion, roasted red pepper, or even a bit of chopped spinach for variety.
• For a smoky version, add a pinch of smoked paprika.

Small touches like these keep the taquito game exciting and let you cater to different tastes every time.

Storage and Make-Ahead Instructions

Making Buffalo chicken taquitos ahead of time is easy, making them perfect for meal prep or entertaining.

To Store:
– Cool any leftover taquitos to room temperature.
– Place in an airtight container.
– Refrigerate for up to three days.

To Freeze:
– Arrange cooled taquitos in a single layer on a tray.
– Freeze until solid, then transfer to a freezer bag or container.
– To reheat, bake from frozen at 375°F (190°C) for 15–20 minutes, or until crispy and hot.

To Reheat:
– Oven: Bake at 375°F for about 10–12 minutes to restore crunch.
– Air Fryer: Heat at 350°F for 3–5 minutes.
– Microwave: 30–60 seconds for a softer texture.

Pro Tip: If prepping ahead, you can assemble taquitos, arrange them on a lined baking sheet, cover them, and refrigerate unbaked for up to two days. Bake just before serving for best flavor and texture.

Frequently Asked Questions

What tortillas are best?
For a classic crunch, use corn tortillas. For extra flexibility and soft chew, revisit flour tortillas.

Can I make them vegetarian?
Substitute shredded jackfruit or a plant-based chicken alternative, following the same process.

Is it possible to adjust the spice level?
Yes. Dial back the Buffalo sauce if you prefer mild taquitos or add chili flakes and hot sauce for a fiery kick.

Are they gluten-free?
Use certified gluten-free corn tortillas and confirm sauces are gluten-free.

Buffalo chicken taquitos strike the perfect balance between heat, creaminess, and crunch. With a flexible filling, endless variations, and easy prep, this recipe is ready to earn repeat status in any kitchen. Serve hot from the oven or air fryer, surrounded by your favorite dips, and see how fast they disappear.

Buffalo Chicken Taquitos

⭐⭐⭐⭐⭐

4.5 from 7 votes

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Course: Main Course / Cuisine: Mexican

Prep Time 10 minutes

Cooking Time 20 minutes

Servings 6 servings

Calories 501 cal

Buffalo chicken taquitos are my new go-to for parties or a cozy night in. They’re filled with tangy Buffalo sauce, creamy cheeses, and tender shredded chicken.

Ingredients

• 1/4 cup crumbled blue cheese, optional
• 12 small corn tortillas
• 8 ounces cream cheese, softened
• 1/2 cup Buffalo wing sauce, plus more for serving
• 1/2 teaspoon garlic powder
• olive oil or avocado spray
• 1/4 cup ranch dressing
• 1 cup shredded cheddar cheese
• 3 cups shredded cooked chicken (rotisserie chicken works great)

Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Alternatively, preheat the air fryer to 400°F (205°C).
2. In a large bowl, beat the cream cheese until soft and smooth. Scrape the bottom and sides of the bow, then blend in the Buffalo sauce, ranch dressing, and garlic powder.
3. Add the shredded chicken, cheddar cheese, and blue cheese (if using) and mix until everything is well combined and evenly coated in the sauce.
4. Warm the tortillas in the microwave for about 20-30 seconds to make them more pliable. Spoon about 1/4 cup of the Buffalo chicken mixture down the center of each tortilla. Fold one side over the filling, then continue rolling (tightly) to enclose the filling. Place them seam-side down on the prepared baking sheet with 1-2 inches between each.
5. Spray the tops of the taquitos lightly with olive oil or avocado spray. Bake in the oven for 15-20 minutes or in batches in the air fryer for about 8 minutes, flipping halfway through. They should be golden brown and crispy, and the cheese should be melted.
6. Serve warm with additional Buffalo sauce, ranch, or blue cheese dressing for dipping. Enjoy.