Buffalo Chicken Taquitos are a fantastic way to bring crowd-pleasing flavor to your kitchen. This recipe delivers crispy, cheesy, and spicy goodness in every bite, transforming simple ingredients into an irresistible meal or snack.
Key Ingredients for Buffalo Chicken Taquitos
* 1 pound boneless, skinless chicken breasts
* 1/2 cup Frank’s RedHot Sauce (or your favorite buffalo wing sauce)
* 4 ounces cream cheese, softened
* 1/4 cup Ranch dressing
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* Salt and black pepper to taste
* 12-16 corn tortillas
* 1/4 cup vegetable oil (for frying)
* Optional: Shredded Monterey Jack or cheddar cheese
For Serving:
- Blue cheese dressing or Ranch dressing
- Chopped celery
- Chopped red onion
- Fresh cilantro
How to Make Buffalo Chicken Taquitos
Get ready for an explosion of flavor with these simple Buffalo Chicken Taquitos! In under 40 minutes, you can whip up a batch of incredibly satisfying rolled tacos, brimming with a creamy, spicy buffalo chicken filling. Perfect for game nights or quick weeknight dinners, their crispy exterior and zesty interior are sure to impress.
Step-by-Step Instructions
1. **Cook the Chicken:** Place the chicken breasts in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and can be easily shredded with two forks. Alternatively, you can poach the chicken in simmering broth or roast it in the oven.
2. **Shred the Chicken:** Once cooked, remove the chicken from the water and place it on a clean cutting board. Using two forks, shred the chicken into fine pieces. Discard any bones or excess fat.
3. **Prepare the Buffalo Chicken Filling:** In a medium bowl, combine the shredded chicken, Frank’s RedHot Sauce, softened cream cheese, Ranch dressing, garlic powder, and onion powder. Season with salt and black pepper to your preference. Stir until all ingredients are well combined and the chicken is evenly coated in the creamy, spicy sauce. If you like extra cheese inside, stir in about 1/2 cup of shredded Monterey Jack or cheddar cheese at this stage.
4. **Warm the Tortillas:** To make the tortillas pliable and prevent them from cracking when rolled, warm them. You can do this by wrapping a stack of tortillas in a damp paper towel and microwaving for 30-60 seconds, or by briefly heating them in a dry skillet over medium heat, one at a time, for about 15-20 seconds per side.
5. **Assemble the Taquitos:** Lay a warmed tortilla flat. Spoon about 2-3 tablespoons of the buffalo chicken filling down the center of the tortilla. If using extra cheese, sprinkle a little more on top of the filling. Tightly roll the tortilla around the filling, tucking in the sides if possible, to form a taquito shape.
6. **Prepare for Frying:** Repeat this process with the remaining tortillas and filling. Place the assembled taquitos seam-side down on a plate or baking sheet.
7. **Fry the Taquitos:** Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking. Carefully place 3-4 taquitos into the hot oil, seam-side down, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to turn them gently.
8. **Drain and Serve:** Remove the fried taquitos from the skillet and place them on a paper towel-lined plate to drain off any excess oil. Repeat with the remaining taquitos.
9. **Garnish and Enjoy:** Arrange the hot Buffalo Chicken Taquitos on a serving platter. Serve immediately with your favorite toppings like extra blue cheese or Ranch dressing, chopped celery, chopped red onion, and fresh cilantro.
Why You’ll Love This Buffalo Chicken Taquitos
You’ll adore these Buffalo Chicken Taquitos for their incredible flavor and craveable crunch! The star of this dish is the perfectly seasoned buffalo chicken filling, enveloped in a crispy shell, offering a delightful contrast to the usual soft tacos. Plus, making them at home is significantly more budget-friendly than ordering from a restaurant, allowing you to enjoy this spicy delight without breaking the bank.
The tangy buffalo sauce, the creamy texture of the filling, and the irresistible crispiness of each bite create a truly memorable culinary experience. If you’re a fan of classic buffalo wings or chicken sliders, you’ll find these taquitos to be a fun and exciting twist on familiar flavors. They’re a fantastic way to elevate your game day spread or add a little excitement to your weeknight meals. Don’t wait – gather your ingredients and whip up a batch of these amazing Buffalo Chicken Taquitos today!
Storing and Reheating Tips
Leftover Buffalo Chicken Taquitos can be stored in an airtight container in the refrigerator for up to 3 days. For the best crispy texture upon reheating, it’s recommended to use your oven or toaster oven. Place the taquitos in a single layer on a baking sheet and reheat at 350°F (175°C) for 8-10 minutes, or until warmed through and crispy. You can also reheat them in a skillet on medium heat for a few minutes per side. Avoid reheating in the microwave, as this can make them soggy.
If you wish to freeze your Buffalo Chicken Taquitos for longer storage, allow them to cool completely after frying. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until firm, about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be stored in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator before reheating them using the oven or toaster oven method for optimal results.
Final Thoughts
These Buffalo Chicken Taquitos are a guaranteed hit, packed with flavor and satisfyingly crispy. They’re incredibly easy to make, making them the perfect option for busy nights or entertaining. Give them a try – you won’t be disappointed!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Buffalo Chicken Taquitos
Ingredients
Equipment
Method
- Place the chicken breasts in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and can be easily shredded with two forks. Alternatively, you can poach the chicken in simmering broth or roast it in the oven.1 pound boneless, skinless chicken breasts
- Once cooked, remove the chicken from the water and place it on a clean cutting board. Using two forks, shred the chicken into fine pieces. Discard any bones or excess fat.
- In a medium bowl, combine the shredded chicken, Frank’s RedHot Sauce, softened cream cheese, Ranch dressing, garlic powder, and onion powder. Season with salt and black pepper to your preference. Stir until all ingredients are well combined and the chicken is evenly coated in the creamy, spicy sauce. If you like extra cheese inside, stir in about 1/2 cup of shredded Monterey Jack or cheddar cheese at this stage.1 pound boneless, skinless chicken breasts, 1/2 cup Frank’s RedHot Sauce, 4 ounces cream cheese, 1/4 cup Ranch dressing, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt, black pepper, Optional: Shredded Monterey Jack or cheddar cheese
- To make the tortillas pliable and prevent them from cracking when rolled, warm them. You can do this by wrapping a stack of tortillas in a damp paper towel and microwaving for 30-60 seconds, or by briefly heating them in a dry skillet over medium heat, one at a time, for about 15-20 seconds per side.12-16 corn tortillas
- Lay a warmed tortilla flat. Spoon about 2-3 tablespoons of the buffalo chicken filling down the center of the tortilla. If using extra cheese, sprinkle a little more on top of the filling. Tightly roll the tortilla around the filling, tucking in the sides if possible, to form a taquito shape.12-16 corn tortillas, Optional: Shredded Monterey Jack or cheddar cheese
- Repeat this process with the remaining tortillas and filling. Place the assembled taquitos seam-side down on a plate or baking sheet.
- Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking. Carefully place 3-4 taquitos into the hot oil, seam-side down, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to turn them gently.1/4 cup vegetable oil
- Remove the fried taquitos from the skillet and place them on a paper towel-lined plate to drain off any excess oil. Repeat with the remaining taquitos.
- Arrange the hot Buffalo Chicken Taquitos on a serving platter. Serve immediately with your favorite toppings like extra blue cheese or Ranch dressing, chopped celery, chopped red onion, and fresh cilantro.Blue cheese dressing or Ranch dressing, Chopped celery, Chopped red onion, Fresh cilantro