Buffalo Chicken Taquitos Recipe

Introduction

Buffalo Chicken Taquitos offer a perfect blend of spicy, tangy, and cheesy flavors wrapped in a crispy tortilla. These bite-sized snacks are quick to prepare and sure to be a crowd-pleaser for any occasion.

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 diced
• 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 the shredded chicken, buffalo sauce, melted butter, shredded cheddar cheese, garlic powder, and sea salt. Stir until the chicken is evenly coated and the mixture looks glossy and rich.
2. Step 2: Warm each corn tortilla in a dry skillet over medium heat for 15–20 seconds on each side. This makes them soft and flexible, preventing cracking when rolled.
3. Step 3: Spoon about 2 tablespoons of the chicken filling onto each tortilla. Roll the tortilla tightly around the filling and place seam-side down on a baking sheet.
4. Step 4: Heat oil in a skillet over medium heat until shimmering. Carefully add the rolled taquitos seam-side down. Fry for 1–2 minutes per side or until golden and crisp. Remove and drain on paper towels.
5. Step 5: In a small bowl, mix the Greek yogurt with some ranch or blue cheese dressing and chopped chives to make a cooling dip that balances the heat.
6. Step 6: Arrange the crispy taquitos on a platter, drizzle with a little extra buffalo sauce if desired, and serve alongside your 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.
• Swap cheddar cheese for pepper jack to add an extra kick of spice.
• Use flour tortillas if corn tortillas are too delicate or preferred.
• Add finely chopped celery for a little crunch inside the filling.
• Try serving with blue cheese dressing or ranch for different dipping options.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place taquitos on a baking sheet in a 375°F (190°C) oven for 8-10 minutes until crispy again. Avoid microwaving to keep the shells crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the buffalo chicken filling a day ahead and refrigerate it until ready to assemble the taquitos.

What if I don’t have buffalo sauce?

You can substitute buffalo sauce with a mix of hot sauce and melted butter or use your favorite wing sauce for a similar flavor.

Buffalo Chicken Taquitos Recipe

Print Recipe

★★★★★

4.6 from 99 reviews

These Buffalo Chicken Taquitos are crispy, spicy, and packed with bold flavors. Made with shredded chicken tossed in tangy buffalo sauce, cheddar cheese, and warming spices, then rolled in warm corn tortillas and fried to golden perfection. Served with a cooling Greek yogurt dip, they make an irresistible appetizer or snack perfect for game day or a casual gathering.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6–8 taquitos (serves 3-4) 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 chopped

Taquitos

• 6–8 corn tortillas
• Oil for frying (about 1 cup or enough to shallow fry)

Dip

• 1/4 cup plain Greek yogurt (or sour cream)
• Ranch or blue cheese dressing, to taste
• Chopped chives or green onion for garnish

Instructions

1. Prep the Filling: In a mixing bowl, combine shredded cooked chicken, buffalo sauce, melted butter, shredded cheddar cheese, garlic powder, sea salt, green onion, and red onion. Stir thoroughly until the chicken is evenly coated with a glossy, rich sauce and flavors are well blended.
2. 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. This prevents cracking when rolling the taquitos.
3. Roll the Taquitos: Spoon approximately 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 or plate. Tightly rolled taquitos will fry up crispier.
4. Fry Until Golden: In a skillet, heat enough oil over medium heat until it shimmers but does not smoke. Carefully place the rolled taquitos seam-side down into the hot oil. Fry each side for 1 to 2 minutes or until golden brown and crispy. Transfer cooked taquitos onto paper towels to drain excess oil.
5. Make the Dip: In a small bowl, mix plain Greek yogurt (or sour cream) with ranch or blue cheese dressing. Add a sprinkle of chopped chives for garnish. This cool dip balances the spicy heat of the buffalo chicken.
6. Serve & Enjoy: Arrange the crispy buffalo chicken taquitos on a serving platter. Optionally drizzle with extra buffalo sauce and garnish with additional chives or crumbled blue cheese. Serve alongside the prepared dip and enjoy immediately while hot.

Notes

• Shredded cooked chicken can be rotisserie chicken or leftovers for convenience.
• Warming tortillas before rolling prevents cracking and helps fold tighter taquitos.
• Use a neutral oil with high smoke point like vegetable or canola oil for frying.
• For lower fat option, bake the taquitos at 425°F (220°C) for 15-20 minutes instead of frying.
• Adjust buffalo sauce amount to control spice level.
• Leftover taquitos can be reheated in an oven or air fryer to maintain crispness.

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