If you are craving a snack that brings together bold flavors, crispy texture, and irresistible cheesiness, then you are going to absolutely love this Buffalo Chicken Taquitos: A Spicy & Easy Recipe. These little crunchy rolls are packed with juicy, tender chicken bathed in rich buffalo sauce and layered with melty cheeses that make every bite sing. Whether you’re feeding a party crowd or just treating yourself, these taquitos are a guaranteed crowd-pleaser that capture all the zing of classic buffalo wings in a handheld, crunchy delight.
Ingredients You’ll Need
This Buffalo Chicken Taquitos: A Spicy & Easy Recipe calls for simple ingredients you likely have on hand, each bringing something special to the mix, from heat and flavor depth to gooey texture and crispness. Together, they transform humble components into a spicy, cheesy marvel.
- 1 lb boneless, skinless chicken breasts: The tender protein base soaking up all that buffalo goodness.
- 1 tbsp olive oil: Helps cook the chicken to juicy perfection without drying it out.
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce: The star of the show, providing classic buffalo wing heat and tang.
- 1/4 cup butter, melted: Balances the spice with its rich, creamy texture and flavor.
- 1 tsp garlic powder: Adds savory depth that complements the sharp buffalo sauce.
- 1 tsp onion powder: A subtle sweetness boosting the overall flavor profile.
- 1/2 tsp paprika: Gives a mild smoky hint that enhances the chicken.
- 1/4 tsp cayenne pepper (optional): For those who want to kick up the heat even more.
- Salt and black pepper to taste: Seasoning essentials that bring all the flavors into harmony.
- 1 (10 ounce) package corn tortillas: The crispy wrapping that holds the filling and gets golden when cooked.
- 1 cup shredded Monterey Jack cheese: Mild and creamy, melts flawlessly inside every taquito.
- 1/2 cup shredded cheddar cheese: Sharp and tangy, providing irresistible cheesy contrast.
- 1/4 cup chopped green onions, for garnish: Adds fresh color and a mild bite on top.
- Vegetable oil, for frying or cooking spray for baking: Essential for achieving that perfect crispy crust.
- Optional: Ranch dressing or blue cheese dressing for dipping: Classic cooling partners to balance the spicy kick.
How to Make Buffalo Chicken Taquitos: A Spicy & Easy Recipe
Step 1: Prepare the Chicken
Start by cutting the chicken breasts into bite-sized pieces—this allows the buffalo sauce to coat every morsel beautifully. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until it turns golden and is cooked through, about 6 to 8 minutes. The result is juicy chicken that forms the perfect filling for your taquitos.
Step 2: Sauce It Up
Lower the heat to medium-low and stir in the Frank’s RedHot sauce, melted butter, garlic powder, onion powder, paprika, a pinch of cayenne if you like extra fire, along with salt and pepper to taste. Let it simmer for 2 to 3 minutes so all the flavors marry into a luscious buffalo coating. This step is where that iconic tang and heat develop, transforming plain chicken into a spicy lover’s dream.
Step 3: Prepare the Tortillas and Assemble
While the chicken cools just a bit, warm your corn tortillas so they’re flexible and won’t crack when rolled. You can microwave them for about 15 to 20 seconds or heat in a dry skillet for half a minute on each side. Spoon about 1 to 2 tablespoons of the buffalo chicken mixture in the center of each tortilla, then sprinkle a generous layer of Monterey Jack and cheddar cheeses on top. Fold the sides inward and roll them up tightly. For a neat finish, moisten the edges of the tortillas with a little water to seal them well.
Step 4: Cook to Crispy Perfection
Now for the best part—getting those taquitos golden and crispy! You have two options: heat vegetable oil in a skillet or deep fryer to 350°F and fry the taquitos in batches for 2 to 3 minutes on each side until they’re beautifully golden and crunchy. Alternatively, for a lighter version, place them on a baking sheet lightly sprayed with cooking spray and bake in a 400°F oven for 15 to 20 minutes, flipping once halfway through. Either way, you’ll get a delightful crunch that gives way to spicy, cheesy bliss inside.
How to Serve Buffalo Chicken Taquitos: A Spicy & Easy Recipe
Garnishes
Finishing your Buffalo Chicken Taquitos: A Spicy & Easy Recipe with a sprinkle of chopped green onions adds a pop of green freshness and a mild crunch. The vibrant color brightens the plate and the subtle onion flavor balances the spicy filling perfectly.
Side Dishes
These taquitos pair wonderfully with cooling dips like ranch or blue cheese dressing to tame the heat. For a full meal, serve alongside crisp celery sticks, a fresh garden salad, or some creamy coleslaw for a satisfying contrast in texture and flavor.
Creative Ways to Present
Take your serving game up a notch by arranging the taquitos in a circular pattern on a large platter around small bowls of dips. Sprinkle extra shredded cheese and chopped green onions over the top for an inviting look. You can also serve them stacked in a basket lined with paper for casual gatherings or game-day snacks.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Buffalo Chicken Taquitos: A Spicy & Easy Recipe, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, allowing you to enjoy that spicy goodness without any rush.
Freezing
To freeze, arrange the uncooked rolled taquitos in a single layer on a baking sheet and flash freeze for an hour. Then transfer them to a freezer-safe bag or container. This way, you can keep them for up to 2 months and pop them straight into the oven whenever a craving strikes.
Reheating
For reheating leftovers, the oven or air fryer works best to restore the taquitos’ crispiness. Heat at 350°F for about 10 minutes or until warmed through and crispy again. Avoid microwaving, as it can make the tortillas soggy and less enjoyable.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer a bit more juiciness and flavor, so they can make your Buffalo Chicken Taquitos: A Spicy & Easy Recipe even richer. Just adjust cooking time accordingly to ensure they’re fully cooked.
Is there a way to make these taquitos gluten-free?
Yes! Just make sure to use gluten-free corn tortillas and check that the buffalo sauce and seasonings you choose don’t contain gluten. This recipe naturally leans gluten-free with corn tortillas as the base.
Can these be baked instead of fried?
Definitely. Baking is a great alternative that still yields crispy, delicious taquitos. Just spray them lightly with cooking spray and bake at 400°F for 15 to 20 minutes, flipping halfway to ensure even crispiness.
How spicy are these taquitos?
The heat level depends mostly on the buffalo sauce and your optional cayenne addition. Frank’s RedHot Original gives a moderate, approachable spicy kick, but you can always dial it down by using less sauce or increase it by adding that extra cayenne pepper.
Can I make these taquitos ahead for a party?
Yes, you can assemble and roll them ahead of time and keep them refrigerated or frozen until ready to cook. This makes Buffalo Chicken Taquitos: A Spicy & Easy Recipe perfect for entertaining because the actual cooking time is quick.
Final Thoughts
There is nothing quite like the satisfaction of biting into a crispy, spicy Buffalo Chicken Taquito bursting with melty cheese and bold flavors. This Buffalo Chicken Taquitos: A Spicy & Easy Recipe not only delivers incredible taste but is simple enough to become a regular in your recipe rotation. I genuinely can’t wait for you to try making these at home and to hear all about how much your family and friends fall for their addictive charm.
Print
Buffalo Chicken Taquitos: A Spicy & Easy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Buffalo Chicken Taquitos are a spicy, crispy, and flavorful appetizer or snack made with tender chicken coated in tangy buffalo sauce, wrapped in corn tortillas with melted cheese, and cooked to golden perfection by frying or baking. Perfect for game day or a casual gathering, they are served with a cool ranch or blue cheese dressing to balance the heat.
Ingredients
Chicken Filling
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (or your favorite buffalo wing sauce)
- 1/4 cup butter, melted
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
Taquitos Assembly
- 1 (10 ounce) package corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- Vegetable oil, for frying (or cooking spray for baking)
- 1/4 cup chopped green onions, for garnish
- Optional: Ranch dressing or blue cheese dressing for dipping
Instructions
- Prepare the Chicken: Cut chicken breasts into bite-sized pieces for even cooking and easier mixing with the sauce.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook, stirring occasionally, until browned and fully cooked through, about 6-8 minutes, ensuring the internal temperature reaches 165°F for safety.
- Make the Buffalo Sauce Mixture: Reduce heat to medium-low. Stir in Frank’s RedHot sauce, melted butter, garlic powder, onion powder, paprika, cayenne pepper if using, salt, and black pepper. Allow the chicken to simmer in the sauce for 2-3 minutes to absorb the flavors.
- Cool the Filling: Remove the skillet from heat and let the mixture cool slightly to make it easier to handle when assembling the taquitos.
- Warm the Tortillas: Warm corn tortillas briefly in the microwave for 15-20 seconds or on a dry skillet for 30 seconds per side. Softening them prevents cracking when rolling.
- Assemble the Taquitos: Place 1-2 tablespoons of the buffalo chicken mixture in the center of each tortilla. Sprinkle with shredded Monterey Jack and cheddar cheese for a melty, cheesy texture.
- Roll the Taquitos: Fold the sides of the tortilla inward, then roll tightly from one end to the other. Moisten the edges with a little water to help seal them.
- Heat the Oil: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C) if frying the taquitos.
- Fry the Taquitos: Fry the taquitos in batches, cooking for 2-3 minutes per side until they are golden brown and crispy. Remove and drain on a wire rack or paper towels to remove excess oil.
- Bake Option: Alternatively, preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil, lightly spray taquitos with cooking spray, and bake for 15-20 minutes, flipping halfway through, until golden and heated through.
- Garnish: Sprinkle the cooked taquitos with chopped green onions for a fresh, mild onion flavor.
- Serve: Serve immediately with ranch or blue cheese dressing for dipping to complement the spicy buffalo flavor.
Notes
- For extra heat, add cayenne pepper to the buffalo sauce mixture.
- Warming the tortillas prevents cracking when rolling.
- Frying gives a crispier texture, but baking is a healthier alternative with almost as good results.
- Use a thermometer to ensure the chicken is fully cooked to 165°F for safety.
- Leftover taquitos can be refrigerated and reheated in the oven for best crispness.
- Gluten-free option if corn tortillas are certified gluten-free.
