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Buffalo Chicken Taquitos Recipe

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4.4 from 199 reviews

These Buffalo Chicken Taquitos are crispy, flavorful rolls filled with a creamy buffalo chicken mixture, baked to golden perfection and served with a zesty ranch dipping sauce. Perfect as a party appetizer or a tasty snack, these taquitos combine the spicy kick of hot sauce with the cool creaminess of ranch and cheese for a deliciously addictive treat.

Ingredients

Filling

  • 6 oz full-fat cream cheese, room temperature
  • 1 tablespoon ranch seasoning
  • 1 teaspoon kosher salt
  • ½ cup Franks Red Hot
  • 3 scallions, thinly sliced
  • ¾ cup shredded mozzarella cheese
  • 2 cups shredded chicken breast (rotisserie chicken or cooked chicken breasts)

Taquitos

  • 12 flour tortillas, taco sized
  • Extra virgin olive oil, for brushing

Ranch Dipping Sauce

  • 2 tablespoons ranch seasoning
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • ¼ cup milk or water
  • 1 scallion, thinly sliced, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400℉ and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Mix Cream Cheese Base: In a large mixing bowl, combine the cream cheese, 1 tablespoon ranch seasoning, and kosher salt. Use a rubber spatula to blend until the mixture is very smooth and creamy.
  3. Add Hot Sauce & Cheese: Stir in the ½ cup Franks Red Hot sauce, sliced scallions, and shredded mozzarella cheese, mixing well to evenly incorporate all ingredients.
  4. Fold in Chicken: Add the shredded chicken breast to the mixture, folding gently until all the chicken is thoroughly coated with the buffalo cheese mixture.
  5. Prep Tortillas: Wrap the stack of 12 flour tortillas in a damp paper towel and microwave for 30 seconds to make them pliable and easier to roll.
  6. Assemble Taquitos: Place 2-3 tablespoons of the filling mixture onto the bottom third of each tortilla, spreading it into a line but leaving a ½ inch border on each side. Roll the tortilla tightly over the filling and place seam side down on the prepared baking sheet. Keep the taquitos touching each other initially to prevent unrolling during baking.
  7. Brush with Oil: Lightly brush each taquito with extra virgin olive oil to help them crisp up in the oven.
  8. Bake: Bake the taquitos at 400℉ for 15 minutes until they become lightly golden. At the halfway mark, carefully separate the taquitos so they are spaced apart on the baking sheet to allow even crisping.
  9. Broil for Crispiness: Switch your oven to the broil setting and broil the taquitos until they are fully golden brown and crispy. Keep a close watch to avoid burning.
  10. Prepare Ranch Sauce: While the taquitos bake, mix together 2 tablespoons ranch seasoning, sour cream, mayonnaise, and milk (or water) in a bowl until smooth and creamy.
  11. Serve: Plate the taquitos and drizzle the extra ranch sauce over them. Garnish with thinly sliced scallions and serve hot. Additional hot sauce can be served alongside for those who want more heat.

Notes

  • Store leftover taquitos in an airtight container in the refrigerator for 3-4 days for best freshness.
  • Alternative cooking methods include air frying the taquitos at 350℉ for 10-12 minutes (reduce bake time by 3-5 minutes) for a crisp texture without the oven.
  • You can shallow fry the taquitos in ¼ cup of neutral oil over medium-low heat, turning occasionally until golden and crispy on all sides.
  • For extra crunch, deep fry in 2 inches of oil heated to 350℉ for 1-2 minutes until golden, then drain on a wire rack or paper towels.

Find it online: https://flavorspath.com/buffalo-chicken-taquitos-recipe/