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
Scale
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.
