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Buffalo Chicken Taquitos Recipe

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★★★★★

4.9 from 146 reviews

These Buffalo Chicken Taquitos are crispy, flavorful rolled tortillas filled with a tangy buffalo chicken mixture, perfect for a spicy snack or appetizer. Coated in melted butter and fried until golden, they’re complemented with a cool Greek yogurt-based dip, balancing the heat with creamy goodness.

Ingredients

Scale

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

Taquitos

  • 6–8 corn tortillas
  • Oil for frying (vegetable or canola oil recommended)

Dip

  • 1/4 cup plain Greek yogurt
  • 1/4 cup sour cream (optional, can substitute with all Greek yogurt)
  • 2 tbsp ranch or blue cheese dressing
  • Chives or green onions 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 onions, and red onions. Stir everything together until the chicken is evenly coated and the mixture looks glossy and flavorful, with a tangy, buttery aroma.
  2. Warm the Tortillas: Heat a dry skillet over medium heat. Warm each corn tortilla for about 15 to 20 seconds on each side until they become soft and pliable. This step prevents the tortillas from cracking when you roll them.
  3. Roll the Taquitos: Spoon approximately 2 tablespoons of the buffalo chicken filling onto the center of each warmed tortilla. Roll each tortilla tightly around the filling, then place seam-side down on a baking sheet or plate. Rolling tightly ensures crispiness during frying.
  4. Fry Until Golden: Pour enough oil into a skillet over medium heat to cover the bottom (about 1/4 inch deep) and heat until shimmering but not smoking. Carefully place the rolled taquitos seam-side down into the hot oil. Fry each taquito for 1 to 2 minutes on each side or until they are golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
  5. Make the Dip: In a small bowl, combine plain Greek yogurt with sour cream (if using), ranch or blue cheese dressing, and a sprinkle of chopped chives. Mix until smooth. This cool, creamy dip helps balance the heat of the buffalo sauce.
  6. Serve & Enjoy: Arrange the crispy buffalo chicken taquitos on a serving platter. Optionally drizzle a little extra buffalo sauce over the top. Serve immediately with the prepared dip on the side. Garnish with extra chives or crumbled blue cheese if desired for an added flavor dimension.

Notes

  • Shredded cooked chicken can be leftover rotisserie chicken or poached chicken breast for convenience.
  • To make the dish milder, reduce the buffalo sauce amount or use a mild wing sauce.
  • Use corn tortillas for authentic flavor, but flour tortillas work if softer texture is preferred.
  • Ensure tortillas are warmed sufficiently to prevent cracking when rolling.
  • If preferred, bake the taquitos at 400°F for 15-20 minutes until crispy as a healthier alternative to frying.
  • Store leftover taquitos in an airtight container in the refrigerator for up to 3 days and reheat in an oven or air fryer to retain crispiness.

Keywords: buffalo chicken, taquitos, spicy snack, crispy taquitos, buffalo sauce, finger food, appetizer

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