Buffalo Chicken Taquitos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://victoriablair.com/buffalo-chicken-taquitos-recipe/
