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
Scale
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.
