Buffalo Chicken Taquitos
Crispy, spicy rolled tortillas filled with creamy, tangy Buffalo chicken. A quick snack, appetizer, or weeknight dinner that disappears fast.
Ingredients
For the filling
- 2 cups shredded cooked chicken (rotisserie chicken is ideal)
- 1 cup Buffalo sauce
- 1 cup cream cheese, softened
- 1 cup shredded cheese (cheddar or mozzarella work well)
- 1/2 cup ranch dressing
For assembly
- 10 large flour tortillas
- Oil for frying (vegetable, canola, or peanut oil), about 1–1.5 inches depth in a deep pan
Instructions
Preparation
- In a large bowl, combine shredded chicken, Buffalo sauce, softened cream cheese, shredded cheese, and ranch. Stir until smooth and evenly incorporated. Taste and add more Buffalo sauce if you want more heat.
- Warm tortillas so they’re pliable: heat a dry skillet over low for a few seconds per side, or microwave a stack wrapped in a damp paper towel for 20–30 seconds. Warming prevents cracking when rolling.
- Spoon about 2–3 tablespoons of the chicken mixture near one edge of each tortilla. Roll tightly and place seam-side down on a tray to set.
Cooking
- Pour oil to a depth of 1–1.5 inches in a deep, heavy pan. Heat to 350°F (175°C). Use a thermometer for accuracy.
- Carefully lower several taquitos seam-side down into the hot oil without crowding. Fry 2–3 minutes per side until golden brown and crisp. Adjust heat as needed to maintain 350°F.
- Remove with a slotted spoon and transfer to a paper towel–lined plate. Let them rest 1–2 minutes before serving so the filling firms slightly.
- Serve warm with extra ranch or blue cheese dressing for dipping.
Notes
Store cooled taquitos in an airtight container for up to 3–4 days. Reheat in a 375°F oven or toaster oven for 8–10 minutes to restore crispness. Freeze uncooked rolled taquitos for up to 2 months.