If you love bold flavors and crave a crispy, satisfying handheld snack, then you’re going to fall head over heels for this Buffalo Chicken Taquitos: A Spicy & Easy Recipe. These little rolled wonders pack a punch with tender chicken drenched in zesty buffalo sauce, melted cheese, and a perfectly crispy tortilla shell that’s downright addictive. Whether you’re serving them up for a party, game day, or a flavorful family dinner, they’re sure to be a crowd-pleaser that everyone will ask for again and again.
Ingredients You’ll Need
Getting your hands on the right ingredients is the key to making these Buffalo Chicken Taquitos: A Spicy & Easy Recipe shine. Each component plays a crucial role—from the spicy buffalo sauce that delivers heat, to the cheeses that add creamy richness, and the corn tortillas that provide that irresistible crunch.
- 1 lb boneless, skinless chicken breasts: The star protein that soaks up the spicy, buttery buffalo sauce deliciously.
- 1 tbsp olive oil: For sautéing the chicken to juicy perfection without sticking.
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce: The classic buffalo wing sauce that brings the iconic tangy heat to the dish.
- 1/4 cup butter, melted: Adds richness and helps mellow the spicy sauce while enhancing flavor.
- 1 tsp garlic powder: Provides a subtle depth and savory undertone.
- 1 tsp onion powder: Offers a sweet, aromatic balance to the spices.
- 1/2 tsp paprika: Gives earthy warmth and a slight smokiness.
- 1/4 tsp cayenne pepper (optional): Perfect if you like to turn up the heat a notch or two!
- Salt and black pepper: Essential seasonings to round out the flavors perfectly.
- 1 (10 ounce) package corn tortillas: The crunchy vessel holding all that spicy, cheesy goodness inside.
- 1 cup shredded Monterey Jack cheese: Melts beautifully for creamy texture.
- 1/2 cup shredded cheddar cheese: Adds sharpness and color contrast.
- 1/4 cup chopped green onions: Gives a fresh, crisp bite as garnish.
- Vegetable oil: For frying to that unbeatable golden crisp, or use cooking spray if baking.
- Optional: Ranch dressing or blue cheese dressing: The classic creamy dip that pairs perfectly with spicy buffalo flavors.
How to Make Buffalo Chicken Taquitos: A Spicy & Easy Recipe
Step 1: Cook the Chicken
Start by cutting your chicken breasts into bite-sized pieces to ensure even cooking. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Stir occasionally as it browns and cooks through, which usually takes about 6 to 8 minutes until juicy and tender inside. This step builds the foundation of your delicious taquitos with perfectly cooked chicken ready to soak up all the flavor in the next stages.
Step 2: Mix in the Buffalo Sauce and Spices
Reduce the heat to medium-low and stir in the Frank’s RedHot sauce along with melted butter, garlic powder, onion powder, paprika, optional cayenne pepper for extra kick, and salt and black pepper to taste. Let this mixture cook together for 2 to 3 minutes so the sauce thickens and the chicken gets coated evenly in that spicy, buttery goodness. This blend is what makes the Buffalo Chicken Taquitos: A Spicy & Easy Recipe truly unforgettable.
Step 3: Warm the Tortillas
To prevent cracking while rolling, gently warm your corn tortillas either by microwaving them for 15 to 20 seconds or heating them in a dry skillet for about 30 seconds per side. Soft, pliable tortillas are a must for wrapping your savory filling tightly without tearing.
Step 4: Assemble and Roll the Taquitos
Place a generous 1 to 2 tablespoons of the spicy chicken mixture into the center of each tortilla. Sprinkle the shredded Monterey Jack and cheddar cheeses on top for that melty, cheesy layer. Fold the sides inward, then roll tightly from one end to the other, sealing the edges with a little water to keep your taquitos intact during cooking. Each roll should be snug and ready to crisp up beautifully.
Step 5: Cook the Taquitos
You have two delicious options here: frying or baking. For frying, heat vegetable oil to 350°F in a skillet or deep fryer and fry the taquitos for 2 to 3 minutes per side until golden brown and crispy. Drain on a wire rack or paper towels. For a lighter version, preheat your oven to 400°F and line a baking sheet. Lightly spray the taquitos with cooking spray and bake for 15 to 20 minutes, flipping halfway through to achieve that perfect crisp all around.
How to Serve Buffalo Chicken Taquitos: A Spicy & Easy Recipe
Garnishes
Top your Buffalo Chicken Taquitos: A Spicy & Easy Recipe with a sprinkle of chopped green onions for a fresh, vibrant contrast that brightens the flavors. The green onions add a touch of crunch and a pop of color that makes each bite more exciting and visually appealing.
Side Dishes
These taquitos pair beautifully with classic creamy dips like ranch or blue cheese dressing to balance out the heat, or serve alongside a crisp salad or crunchy celery sticks for a refreshing side. If you want to keep the meal decidedly Tex-Mex, some Mexican street corn or black bean salad would be sensational partners too!
Creative Ways to Present
For a fun appetizer platter, arrange your taquitos upright in a lined basket or on a rustic wooden board surrounded by small bowls of various dipping sauces. You can also chop them into bite-size pieces and serve as party finger food, making them easy to grab and share. Whichever way you choose, these taquitos are bound to steal the show.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. They will stay crispy if you let them cool completely before refrigerating and reheat them properly later to maintain that crunch.
Freezing
Buffalo Chicken Taquitos: A Spicy & Easy Recipe freeze wonderfully. Before cooking, place the rolled taquitos on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a freezer bag or airtight container for up to 2 months. This makes a fantastic ready-to-fry snack anytime you want a quick buffalo fix!
Reheating
Reheat leftovers in the oven or air fryer at 375°F for 8 to 10 minutes to restore their golden crispiness. Avoid microwaving to keep them from becoming soggy. This way, your taquitos will taste almost as good as freshly made.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more moisture and tenderness due to their higher fat content, which can make your taquitos even juicier. Just adjust the cooking time slightly to ensure they’re cooked through.
Is there a way to make these taquitos healthier?
Yes! Baking instead of frying cuts down on added oil and calories. You can also use whole wheat or low-carb tortillas if you prefer. Pairing with extra veggies or a green salad can round out the meal for a more balanced dish.
What if I don’t have Frank’s RedHot sauce?
While Frank’s is a staple buffalo wing sauce, you can substitute with any other buffalo-style hot sauce or even a mix of hot sauce and melted butter. Just adjust the amount to your desired level of spice and flavor.
Can I prepare the filling in advance?
Definitely! Make the chicken mixture a day ahead, refrigerate it, then assemble and cook the taquitos when you’re ready. This makes this Buffalo Chicken Taquitos: A Spicy & Easy Recipe super convenient for busy days.
How do I keep the taquitos from unrolling while cooking?
Moisten the edges of the tortillas with a bit of water before rolling to help seal them. Also, rolling them tightly is key. If frying, the hot oil quickly seals them closed, but if baking, you might consider securing them with toothpicks until crisp.
Final Thoughts
There’s something truly magical about sinking your teeth into a crispy, spicy taquito bursting with cheesy buffalo chicken goodness. Buffalo Chicken Taquitos: A Spicy & Easy Recipe is an absolute winner when you want a flavorful, crowd-pleasing snack or meal that’s easy to whip up but feels special every time. So go ahead, make a batch, share with friends, and enjoy the mouthwatering, bold flavors that make these taquitos a personal favorite that’s sure to become one of yours too!
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 easy-to-make appetizer or snack featuring tender chicken tossed in classic buffalo sauce, rolled in corn tortillas with melted cheese, and cooked to golden perfection either by frying or baking. Perfect for game days or casual gatherings!
Ingredients
Chicken Mixture
- 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
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 to ensure even cooking and easy incorporation into the taquitos.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes, ensuring the internal temperature reaches 165°F for safety.
- Make buffalo sauce chicken mixture: Reduce heat to medium-low and stir in Frank’s RedHot sauce, melted butter, garlic powder, onion powder, paprika, cayenne pepper if using, salt, and black pepper. Cook this mixture for an additional 2-3 minutes to meld flavors.
- Cool the mixture: Remove the skillet from heat and allow the chicken mixture to cool slightly for easier handling during assembly.
- Warm the tortillas: Soften corn tortillas by microwaving for 15-20 seconds or heating in a dry skillet for 30 seconds per side to make them pliable for 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.
- Roll and seal: Fold the sides inward, then tightly roll the tortilla from one end to the other. Moisten edges with water to help seal and keep the taquitos intact during cooking.
- Heat oil for frying: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C), ensuring it is hot enough for quick crisping.
- Fry the taquitos: Fry taquitos in batches for 2-3 minutes per side until they turn golden brown and crispy. Then drain on a wire rack or paper towels to remove excess oil.
- Alternatively, bake the taquitos: Preheat the oven to 400°F (200°C) and line a baking sheet. Lightly spray the assembled taquitos with cooking spray, place them on the sheet, and bake for 15-20 minutes, flipping halfway through, until golden and heated through.
- Garnish and serve: Sprinkle chopped green onions over the taquitos for a fresh finish and serve immediately with ranch dressing or blue cheese dressing for dipping.
Notes
- For a lower-fat option, use baking method instead of frying and use cooking spray instead of oil.
- Adjust cayenne pepper quantity for desired heat level.
- Make sure to keep the tortillas warm and pliable to avoid cracking when rolling.
- Leftovers can be stored in the refrigerator and reheated in the oven for best crispness.
- Use gloves when handling hot sauce if you have sensitive skin to avoid irritation.
