Buffalo Chicken Taquitos Recipe

Introduction

Buffalo Chicken Taquitos are crispy, flavorful rolls filled with spicy buffalo chicken and melted cheese. They make a perfect appetizer or snack, combining tangy heat with a crunchy bite that everyone will love.

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 (to taste)
• 2 tbsp melted butter
• Oil for frying

Instructions

1. Step 1: In a mixing bowl, combine shredded chicken, buffalo sauce, melted butter, and cheddar cheese. Stir until the mixture is evenly coated and glossy with a rich, tangy aroma.
2. Step 2: Warm each tortilla in a dry skillet over medium heat for 15–20 seconds per side until soft and flexible, to prevent cracking when rolling.
3. Step 3: Spoon about 2 tablespoons of the chicken mixture onto each tortilla. Roll tightly and place seam-side down on a baking sheet to keep them secure.
4. Step 4: Heat oil in a skillet over medium heat until shimmering. Fry the taquitos seam-side down for 1–2 minutes per side until golden and crisp. Drain on paper towels to remove excess oil.
5. Step 5: In a small bowl, mix Greek yogurt with some ranch or blue cheese dressing and a sprinkle of chopped green onions or chives for a cooling dip.
6. Step 6: Arrange the taquitos on a serving plate, drizzle extra buffalo sauce over them if desired, and serve alongside the dip. Garnish with extra green onions or crumbled blue cheese for added flavor.

Tips & Variations

• Use flour tortillas if you prefer a softer taquito, but corn tortillas create a traditional crispier texture.
• For extra heat, add a pinch of cayenne pepper to the filling mix.
• Try baking the taquitos at 400°F (200°C) for 15-20 minutes as a lighter alternative to frying.
• Add finely chopped celery to the dip for extra crunch and freshness.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to keep them crispy; avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Buffalo Chicken Taquitos ahead of time?

Yes, you can assemble the taquitos ahead and refrigerate them for up to 24 hours before frying. Just be sure to cover them tightly to prevent drying out.

What can I use instead of buffalo sauce?

If you don’t have buffalo sauce, you can substitute with hot sauce mixed with melted butter or a BBQ sauce for a different flavor profile.

Buffalo Chicken Taquitos Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

These Buffalo Chicken Taquitos are a crispy, flavorful appetizer featuring shredded chicken tossed in tangy buffalo sauce and cheddar cheese, rolled in warm corn tortillas and fried to golden perfection. Served with a creamy Greek yogurt dip, they’re perfect for game day or a zesty snack.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6–8 taquitos 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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)

Taquitos

• 6–8 Corn Tortillas

Dip

• 1/4 cup Plain Greek Yogurt
• 2 tbsp Green Onion, chopped
• 1/4 cup Red Onion, finely chopped
• Ranch or Blue Cheese Dressing (amount to taste)
• Extra chives or crumbled blue cheese for garnish (optional)

Instructions

1. Prep the Filling: In a mixing bowl, combine shredded chicken, buffalo sauce, melted butter, shredded cheddar cheese, garlic powder, and sea salt. Stir thoroughly until the chicken is evenly coated and the mixture is glossy and flavorful with a tangy, buttery aroma.
2. Warm the Tortillas: Heat a dry skillet over medium heat and warm each corn tortilla for 15 to 20 seconds per side until they become soft and pliable, which helps prevent cracking when rolling.
3. Roll the Taquitos: Spoon about 2 tablespoons of the buffalo chicken filling onto each warmed tortilla. Roll tightly and place each rolled taquito seam-side down on a baking sheet. Rolling tightly ensures they will become crispy when cooked.
4. Fry Until Golden: Heat oil in a skillet over medium heat until shimmering. Carefully place the taquitos seam-side down in the oil and fry for 1 to 2 minutes per side, or until the taquitos turn golden brown and crisp. Remove and drain on paper towels to absorb any excess oil.
5. Make the Dip: In a small bowl, mix the plain Greek yogurt with ranch or blue cheese dressing and sprinkle in chopped green onion. Stir well to combine. The cool and creamy dip balances the spicy heat of the buffalo taquitos.
6. Serve & Enjoy: Arrange the fried taquitos on a serving platter. Optionally drizzle extra buffalo sauce over the top and garnish with additional chives or crumbled blue cheese. Serve alongside the prepared dip and enjoy this flavorful snack or appetizer.

Notes

• Warming tortillas before rolling helps prevent them from tearing.
• Adjust the amount of buffalo sauce for your preferred spice level.
• Frying creates the crispiest texture, but you could bake them at 425°F for 15-20 minutes as a healthier alternative.
• Use leftover rotisserie chicken to save time.
• Serve with celery sticks or carrot sticks for a complete appetizer.

Keywords: Buffalo Chicken, Taquitos, Spicy Chicken, Appetizer, Finger Food, Fried Snacks, Game Day Food