Buffalo Chicken Taquitos
Buffalo chicken taquitos are easy appetizers made with flour tortillas stuffed with spicy, and cheesy buffalo chicken dip filling. This recipe has options for baking, frying, or air frying, so it's really versatile depending on your appliances and your mood!
Servings: 12
Calories: 223kcal
Equipment
- Large mixing bowl
- Rubber spatula
- Large baking sheet
Ingredients
- 6 oz full-fat cream cheese room temperature
- 1 tablespoon ranch seasoning
- 1 teaspoon kosher salt
- ½ cup Franks Red Hot
- 3 scallions thinly sliced
- ¾ cup shredded mozzarella cheese
- 2 cups chicken breast shredded (rotisserie chicken or cooked chicken breasts)
- 12 flour tortillas taco sized
- extra virgin olive oil to brush onto the taquitos
- 2 tablespoons ranch seasoning
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup milk or water
- 1 scallion thinly sliced, for garnish
Instructions
- Preheat the oven to 400℉ and line a large baking sheet with parchment paper or aluminum foil.
- Add the cream cheese, ranch seasoning and salt to a large mixing bowl and use a rubber spatula to combine until very smooth.6 oz full-fat cream cheese, 1 tablespoon ranch seasoning, 1 teaspoon kosher salt
- Add the hot sauce, scallions, and mozzarella cheese and mix to combine.½ cup Franks Red Hot, 3 scallions, ¾ cup shredded mozzarella cheese
- Fold in the shredded chicken until completely coated and combined with the mixture.2 cups chicken breast
- Wrap the stack of tortillas in a damp paper towel and microwave for 30 seconds to make them more pliable.12 flour tortillas
- Add 2-3 tablespoons of mixture to the bottom third of the tortilla, spreading into a line, but leaving at least ½ inch of space on each side. Roll the bottom over the filling, and continue rolling until completely rolled up.
- Place the taquito seam side down on the prepared baking sheet, and repeat with the remaining tortillas and filling.
- Note: Keep the taquitos touching each other for the first half of bake time, this ensures they don’t unroll
- Brush a light amount of olive oil onto each taquito, then bake for 15 minutes until lightly golden. At the halfway mark, separate the taquitos so there is space in between.extra virgin olive oil
- Switch the oven to broil and broil the taquitos until fully golden and crispy. Watch them the entire time so they don’t burn.
- While the taquitos are baking, combine the ranch seasoning, sour cream, and mayonnaise until smooth.2 tablespoons ranch seasoning, ½ cup sour cream, ¼ cup mayonnaise, ¼ cup milk or water
- Plate the taquitos, then drizzle on extra ranch, hot sauce, and scallions (or serve in a dipping bowl next to it). Serve hot.1 scallion
Video
Notes
Store extra taquitos in an airtight container in the fridge for 3-4 days.
Other cooking options:
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- Air fry the buffalo chicken taquitos at 350℉ and reduce the bake time by 3-5 minutes
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- Shallow fry the taquitos in ¼ cup of neutral oil over medium-low heat, turning occasionally until lightly browned and crispy on all sides.
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- Deep fry the taquitos in 2 inches of frying oil, heated to 350℉, for 1-2 minutes until golden. Drain on a wire rack or paper towels.
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- Microwave: heat on a plate in 30-second intervals until hot.
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- Oven or toaster oven: Heat in a 375℉ oven on a baking sheet for 5-10 minutes until hot.
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- Air fryer: Heat at 350℉ for 5 minutes or until hot.
Nutrition
Calories: 223kcal | Carbohydrates: 19g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 1216mg | Potassium: 208mg | Fiber: 1g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg
