Buffalo Chicken Taquitos Recipe

Introduction

Buffalo Chicken Taquitos are a deliciously crispy and spicy snack perfect for game day or a flavorful appetizer. These handheld rolls feature tender shredded chicken coated in tangy buffalo sauce, wrapped in soft tortillas, and fried to golden perfection.

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

Instructions

1. Step 1: In a mixing bowl, combine shredded chicken, buffalo sauce, melted butter, and shredded cheddar cheese. Stir until the chicken is evenly coated and the mixture is glossy and flavorful.
2. Step 2: Warm the corn tortillas in a dry skillet over medium heat for about 15 to 20 seconds on each side until soft and pliable. This helps prevent cracking when rolling.
3. Step 3: Spoon approximately 2 tablespoons of the buffalo chicken filling onto each warm tortilla. Roll the tortilla tightly around the filling 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. Carefully place the taquitos seam-side down in the hot oil and fry for 1 to 2 minutes on each side until they are golden brown and crispy. Remove and drain on paper towels.
5. Step 5: In a small bowl, mix the plain Greek yogurt with some ranch or blue cheese dressing and a sprinkle of chopped green onions or chives to make a cooling dip to balance the heat.
6. Step 6: Arrange the taquitos on a serving platter. Drizzle extra buffalo sauce on top if desired, and serve alongside the dip. Garnish with additional green onions or crumbled blue cheese for extra flavor.

Tips & Variations

• For a lighter option, bake the taquitos at 425°F (220°C) for 15-20 minutes instead of frying until crisp.
• Use flour tortillas if you prefer a softer texture or have trouble rolling corn tortillas.
• Add finely chopped celery to the filling for extra crunch and freshness.
• Substitute buffalo sauce with your favorite hot sauce to customize the heat level.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven or toaster oven for about 8-10 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taquitos ahead of time?

Yes, you can assemble the taquitos and keep them refrigerated for a few hours before frying or baking. This helps them hold their shape and saves time when ready to cook.

What can I use instead of buffalo sauce?

If you prefer a different flavor, try mixing barbecue sauce with a bit of hot sauce or use a mild wing sauce. You can also omit it for a more neutral chicken filling.

Buffalo Chicken Taquitos Recipe

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★★★★★

4.8 from 137 reviews

These Buffalo Chicken Taquitos are a crispy, flavorful appetizer combining shredded chicken coated in tangy buffalo sauce and cheddar cheese, rolled in corn tortillas, and fried to golden perfection. Served with a cooling Greek yogurt dip, they offer the perfect balance of spicy and creamy flavors for a crowd-pleasing snack or party food.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 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)
• 2 tbsp Green Onion, chopped
• 1/4 cup Red Onion, finely diced

For Rolling

• 6–8 Corn Tortillas

Dip

• 1/4 cup Plain Greek Yogurt
• Ranch or Blue Cheese Dressing (amount to preference, about 2-3 tbsp)
• Chives, chopped (for garnish)

Instructions

1. 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 has a tangy, buttery aroma.
2. Warm the Tortillas: Heat a dry skillet over medium heat. Warm each corn tortilla for 15-20 seconds on each side until they become soft and pliable. This prevents cracking when rolling.
3. Roll the Taquitos: Spoon about 2 tablespoons of the buffalo chicken filling onto the center of each warmed tortilla. Roll the tortilla tightly around the filling and place seam-side down on a baking sheet or platter. Rolling tightly ensures crispiness when cooked.
4. Fry Until Golden: In a skillet, heat enough oil over medium heat until shimmering. Carefully add the rolled taquitos seam-side down and fry for 1-2 minutes per side, or until golden brown and crispy. Use tongs to flip gently. Remove and drain on paper towels to absorb excess oil.
5. Make the Dip: In a small bowl, mix the plain Greek yogurt with ranch or blue cheese dressing to taste. Add chopped chives for freshness. This dip balances the heat of the buffalo sauce perfectly.
6. Serve & Enjoy: Arrange the fried taquitos on a serving platter. Drizzle a little additional buffalo sauce over the top if desired. Serve immediately with the prepared dip and garnish with extra chives or crumbled blue cheese.

Notes

• Use corn tortillas for authentic flavor; warming them prevents cracking while rolling.
• You can substitute Greek yogurt with sour cream in the dip if preferred.
• Adjust buffalo sauce quantity according to your spice preference.
• To make ahead, roll the taquitos and refrigerate; fry just before serving for best crispiness.
• For a lighter version, bake the taquitos at 425°F (220°C) for 15-20 minutes instead of frying.

Keywords: Buffalo chicken taquitos, spicy chicken taquitos, fried taquitos, buffalo sauce recipe, easy appetizer, party food, crispy taquitos