Buffalo Chicken Taquitos

These Buffalo Chicken Taquitos are packed with bold flavors from buffalo sauce, shredded chicken, and melty cheese. They are a perfect appetizer or snack for any occasion and can be made either baked for a healthier option or fried for a crispy, golden exterior. Either way, these taquitos are loaded with flavor and guaranteed to be a hit at your next gathering.

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This dish is quick to prepare, with minimal cook time, making it ideal for a weeknight meal or party treat. Paired with a tangy blue cheese dipping sauce, these Buffalo Chicken Taquitos will have everyone coming back for more!

Ingredients

For the Buffalo Chicken Filling:

• 2 cups shredded chicken (cooked and shredded)
• 8 ounces cream cheese, softened
• ⅓ cup ranch dressing
• ½ cup buffalo sauce (adjust according to spice preference)
• 1 cup shredded mild cheddar cheese

For the Tortillas:

• 12 taco-size flour tortillas (for baking) or 12 taco-size corn tortillas (for frying)
• Cooking oil (for frying and baking)

Dipping Sauce:

• ½ cup sour cream
• ½ cup blue cheese dressing

Instructions

Buffalo Chicken Filling

1. Prepare the Filling:
   • In a medium bowl, combine the softened cream cheese, ranch dressing, buffalo sauce, and cheddar cheese. Mix until smooth and well-combined.
   • Add the shredded chicken and stir until evenly incorporated. The filling should be creamy and well-blended, with a spicy, tangy flavor from the buffalo sauce.

Baked Version

1. Preheat the Oven:
   • Preheat your oven to 425°F (220°C).
2. Fill the Tortillas:
   • Place the flour tortillas on a flat surface. Spread 2-4 tablespoons of the buffalo chicken mixture onto the center of each tortilla, depending on your preferred amount of filling.
   • Roll each tortilla tightly around the filling, securing the ends. Place the rolled taquitos on a baking sheet seam-side down. If needed, secure with toothpicks.
3. Bake the Taquitos:
   • Lightly brush or spray the rolled taquitos with cooking oil to help them crisp up.
   • Place the baking sheet in the oven and bake for about 10 minutes, flipping them after 5 minutes to ensure even crispness.
   • Once golden brown, remove the taquitos from the oven and let them cool slightly before serving.

Fried Version

1. Preheat the Oil:
   • Heat ¾ inch of cooking oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
2. Prepare the Corn Tortillas:
   • Quickly fry the corn tortillas in the hot oil for about 45 seconds, flipping halfway through. The tortillas should soften and become pliable but not crisp up.
   • Once fried, transfer the tortillas to a paper towel-lined plate to drain any excess oil.
3. Fill and Roll:
   • Add 2-4 tablespoons of the buffalo chicken filling onto each softened corn tortilla and roll them tightly, securing with toothpicks or placing seam-side down to keep them closed.
4. Fry the Taquitos:
   • Return the rolled taquitos to the hot oil and fry for 3-5 minutes, turning them as necessary until the taquitos are golden brown and crispy on all sides.
   • Once cooked, remove them from the oil and place them on a paper towel-lined plate to drain.

Dipping Sauce

1. In a small bowl, combine the sour cream and blue cheese dressing. Stir well until smooth and fully mixed. Serve as a dipping sauce alongside your taquitos.

Notes

• Pre-frying Corn Tortillas: This step is crucial for frying corn tortillas. Frying them briefly before adding the filling helps to make them more pliable and prevents them from falling apart when rolled.
• Adjusting Spice Level: The amount of buffalo sauce can be adjusted to suit your desired spice level. For a milder version, use less buffalo sauce or opt for a mild buffalo sauce.

Serving Suggestions

These Buffalo Chicken Taquitos are best served immediately for maximum crispiness and flavor. Pair them with a variety of dips such as ranch, sour cream, or a spicy salsa for extra taste. They also make a fantastic appetizer for game day, parties, or casual gatherings. Enjoy the crispy, creamy, and spicy goodness!