Buffalo Chicken Taquitos Recipe

Introduction

Buffalo Chicken Taquitos are crispy, flavorful rolled tortillas filled with spicy buffalo chicken and melted cheese. This easy appetizer brings a delicious twist on classic buffalo wings, perfect for game day or a tasty snack.

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, shredded cheddar cheese, garlic powder, and sea salt. Stir well until the chicken is evenly coated and glossy.
2. Step 2: Warm the corn tortillas in a dry skillet over medium heat for 15–20 seconds on each side until soft and flexible to prevent cracking when rolling.
3. Step 3: Spoon about 2 tablespoons of the buffalo chicken filling onto each tortilla. Roll tightly and place them seam-side down on a baking sheet or plate.
4. Step 4: Heat oil in a skillet over medium heat until it shimmers. Carefully place the taquitos seam-side down and fry for 1–2 minutes per side until golden and crisp. Drain on paper towels to remove excess oil.
5. Step 5: To make the dip, mix plain Greek yogurt with extra buffalo sauce and a little chopped green onion or chives. This cooling dip balances the spicy taquitos perfectly.
6. Step 6: Arrange the taquitos on a platter, drizzle with a little more buffalo sauce if desired, and serve with the creamy dip. Garnish with additional green onions or crumbled blue cheese for extra flavor.

Tips & Variations

• For a lighter version, bake the taquitos at 425°F (220°C) for 15-20 minutes instead of frying, turning halfway through for crispiness.
• Substitute shredded rotisserie chicken for easy prep and extra flavor.
• Add finely chopped celery to the filling for crunch and a traditional buffalo wing touch.
• Use flour tortillas if corn tortillas crack during rolling.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to regain crispiness. Avoid microwaving to prevent sogginess.

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 and keep them refrigerated for a few hours before frying or baking. This is great for prepping snacks in advance.

What can I use as a dipping sauce?

A simple dip of Greek yogurt mixed with a little buffalo sauce works well, or you can serve with ranch or blue cheese dressing for a classic combination.

Buffalo Chicken Taquitos Recipe

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★★★★★

4.6 from 78 reviews

These Buffalo Chicken Taquitos are crispy, flavorful rolled tortillas filled with spicy buffalo chicken, melted cheddar cheese, and a hint of garlic. Pan-fried to golden perfection and served with a cool Greek yogurt dip, they make a perfect appetizer or snack packed with bold flavor and satisfying crunch.

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

Ingredients

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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)

Tortillas

• 6–8 corn Tortillas

Dip

• 1/4 cup plain Greek Yogurt
• 2 tbsp Green Onion, chopped
• 1/4 cup Red Onion, finely chopped

Instructions

1. Prep the Filling: In a mixing bowl, combine shredded chicken, buffalo sauce, melted butter, cheddar cheese, garlic powder, and sea salt. Stir the mixture well until the chicken is evenly coated, glossy, and flavorful with a tangy and buttery scent.
2. Warm the Tortillas: Heat a dry skillet over medium heat. Warm each corn tortilla for 15–20 seconds per side until they become soft and flexible. This step prevents cracking when rolling the taquitos.
3. Roll the Taquitos: Spoon approximately 2 tablespoons of the buffalo chicken filling onto each warmed tortilla. Roll each tortilla tightly and place seam-side down on a baking sheet or plate. Tighter rolling ensures a crispier final texture.
4. Fry Until Golden: Heat oil in a skillet over medium heat until shimmering. Carefully place the rolled taquitos seam-side down into the hot oil. Fry for 1–2 minutes per side or until they turn golden brown and crispy. Remove and place on paper towels to drain any excess oil.
5. Make the Dip: In a small bowl, mix the plain Greek yogurt with chopped green onion and red onion to create a cool, creamy dip that balances the heat of the buffalo chicken taquitos.
6. Serve & Enjoy: Arrange the crispy taquitos on a serving platter. Optionally, drizzle a little extra buffalo sauce on top and garnish with additional green onions or crumbled blue cheese if desired. Serve alongside the prepared yogurt dip for a delicious contrast.

Notes

• Use corn tortillas for authentic flavor and crispiness.
• Warming the tortillas before rolling prevents cracking.
• Tight rolling is key for crispier taquitos.
• Frying time is short to ensure crispness without overcooking the filling.
• Greek yogurt is a healthier alternative to sour cream for the dip.
• Optional garnish ideas: extra buffalo sauce, chives, or crumbled blue cheese.

Keywords: Buffalo chicken taquitos, crispy chicken rolls, buffalo sauce recipe, appetizer, party snacks