Buffalo Chicken Taquitos Recipe
Introduction
Buffalo Chicken Taquitos are a spicy, crispy snack perfect for game day or a flavorful appetizer. These rolled tortillas filled with buffalo-spiced chicken and cheese deliver a tangy kick paired with a creamy dip for the ideal bite.
Ingredients
- 2 cups shredded cooked chicken
- 6-8 corn tortillas
- 1/2 cup buffalo sauce
- 1/4 cup plain Greek yogurt
- 2 tbsp green onion, chopped
- 1/4 cup red onion, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp sea salt, or to taste
- 2 tbsp melted butter
- Oil for frying
- Optional: sour cream or ranch/blue cheese dressing for dip
Instructions
- Step 1: In a mixing bowl, combine the shredded chicken, buffalo sauce, melted butter, and shredded cheddar cheese. Stir until the chicken is evenly coated, glossy, and rich with flavor.
- Step 2: Heat a dry skillet over medium heat and warm each corn tortilla for 15–20 seconds per side until soft and pliable to prevent cracking when rolled.
- Step 3: Spoon about 2 tablespoons of the buffalo chicken filling onto each warmed tortilla. Roll the tortilla tightly around the filling and place seam-side down on a baking sheet. Tighter rolls help achieve crispiness.
- Step 4: Heat oil in a skillet over medium heat until shimmering. Carefully place the taquitos seam-side down and fry for 1–2 minutes on each side, or until golden brown and crispy. Transfer to paper towels to drain excess oil.
- Step 5: In a small bowl, mix the plain Greek yogurt with ranch or blue cheese dressing and a sprinkle of chopped chives or green onions to create a cooling dip that balances the heat.
- Step 6: Arrange the crispy taquitos on a platter, drizzle with a little extra buffalo sauce if desired, and serve alongside the dip. Garnish with extra chives or crumbled blue cheese for an extra touch.
Tips & Variations
- For a lighter version, bake the taquitos at 400°F (200°C) for 15-20 minutes instead of frying.
- Add finely chopped celery to the filling for extra crunch and classic buffalo flavor.
- Use flour tortillas if corn tortillas crack too easily.
- Substitute cooked shredded turkey or tofu for chicken to vary the protein.
Storage
Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness rather than microwaving. The dipping sauce is best served fresh but can be refrigerated in a separate container for up to 2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these taquitos ahead of time?
Yes, you can assemble the taquitos a few hours ahead and refrigerate them on a baking sheet covered with plastic wrap. Fry or bake them just before serving to keep them crispy.
What can I use as a substitute for buffalo sauce?
If you don’t have buffalo sauce, mix hot sauce with melted butter or use a spicy barbecue sauce for a different but tasty flavor.
PrintBuffalo Chicken Taquitos Recipe
These Buffalo Chicken Taquitos are crispy, flavorful rolled tortillas filled with a tangy buffalo chicken mixture, perfect for a delicious snack or appetizer. Fried to golden perfection and served with a creamy dip, they offer a spicy, buttery, and cheesy bite that buffalo sauce lovers will adore.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6–8 taquitos (serves 3-4) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Filling
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 2 tbsp melted butter
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp sea salt (to taste)
- 2 tbsp green onion, chopped
- 1/4 cup red onion, finely diced
Tortillas
- 6–8 corn tortillas
Dip
- 1/4 cup plain Greek yogurt (or sour cream)
- 2 tbsp ranch or blue cheese dressing
- 1 tbsp chopped fresh chives (optional, for garnish)
Instructions
- Prep the Filling: In a mixing bowl, combine the shredded cooked chicken, buffalo sauce, melted butter, shredded cheddar cheese, garlic powder, sea salt, green onion, and red onion. Stir well until the chicken is evenly coated and the mixture looks glossy and rich, delivering a tangy and buttery flavor base.
- Warm the Tortillas: Heat a dry skillet over medium heat. Warm each corn tortilla for 15 to 20 seconds on each side until they become soft and flexible, preventing cracking when rolled.
- Roll the Taquitos: Spoon about 2 tablespoons of the buffalo chicken filling onto each warmed tortilla. Roll each tortilla tightly, then place them seam-side down on a baking sheet or plate to keep them secure. The tighter the roll, the crispier the taquitos will be after frying.
- Fry Until Golden: In a skillet, heat enough oil over medium heat until shimmering. Carefully place the rolled taquitos seam-side down in the hot oil. Fry for 1 to 2 minutes on each side or until they turn golden brown and crispy. Remove the taquitos and drain on paper towels to remove excess oil.
- Make the Dip: In a small bowl, mix the plain Greek yogurt or sour cream with ranch or blue cheese dressing. Add a sprinkle of chopped chives for extra flavor if desired. This creamy dip balances the spiciness of the buffalo taquitos.
- Serve & Enjoy: Arrange the fried taquitos on a platter. Optionally drizzle a little more buffalo sauce over them and garnish with extra chives or crumbled blue cheese. Serve immediately with the prepared dip for a spicy, crispy snack or appetizer.
Notes
- You can substitute chicken with turkey or use pre-cooked rotisserie chicken for convenience.
- If you prefer a healthier option, these taquitos can be baked at 425°F for 15-20 minutes until crispy.
- Adjust the amount of buffalo sauce depending on your spice preference.
- Warm tortillas properly to avoid cracking while rolling.
- Use a thermometer to keep oil at 350°F for perfect frying results and to avoid sogginess.
- For a dairy-free dip, substitute Greek yogurt and dressing with vegan alternatives.
Keywords: Buffalo chicken taquitos, buffalo chicken appetizers, spicy chicken taquitos, fried taquitos recipe, buffalo sauce recipes
