Buffalo Chicken Taquitos
These crispy buffalo chicken taquitos are packed with spicy, cheesy goodness and baked to perfection. A quick and easy appetizer or snack everyone will love!
Ingredients
- 3 cups shredded cooked chicken
- 8 oz cream cheese softened
- 1/2 cup buffalo wing sauce
- 1 cup shredded cheddar cheese
- 12-14 small flour tortillas
- 2 tablespoons vegetable oil
- 1/4 cup blue cheese or ranch dressing for serving
- 2 green onions chopped (for garnish)
- Celery sticks for serving
Instructions
- Start by letting your cream cheese sit out for about 30 minutes to properly soften.
- In a large bowl, combine the softened cream cheese and buffalo sauce, mixing until smooth and evenly blended. The mixture should be a uniform orange color with no white streaks.
- Fold in your shredded chicken and cheddar cheese. The mixture should hold together when squeezed.
- Warm your tortillas slightly in the microwave (about 30 seconds, wrapped in slightly damp paper towels) – this prevents them from cracking when you roll them. Work with just 3-4 tortillas at a time, keeping the rest covered.
- Place about 3 tablespoons of filling in a line across the bottom third of each tortilla. Roll them up tightly, like a cigar, and place seam-side down on a plate.
- Heat your vegetable oil in a large skillet over medium heat. You’ll know it’s ready when a small piece of tortilla sizzles gently when dropped in.
- Working in batches of 3-4, place the taquitos seam-side down in the hot oil. Cook for about 2-3 minutes per side, until they’re golden brown and crispy. They should make a hollow sound when tapped with tongs.
- As you remove them from the pan, place them on a paper towel-lined plate to drain any excess oil. They’ll crisp up more as they cool slightly.
- Drizzle with blue cheese or ranch dressing, sprinkle with chopped green onions, and serve with celery sticks while they’re still warm and crispy.