Buffalo Chicken Taquitos — Crispy, Tangy, and Easy

introduction

My name is Amilie Bourgoie, and I build meaningful meals with purpose, creativity, and care. I bring that same dedication to this Buffalo Chicken Taquitos recipe. Buffalo Chicken Taquitos are crispy, spicy rolled tortillas filled with tangy buffalo chicken and melty cheese. People search for Buffalo Chicken Taquitos when they want a hands-on snack, party finger food, or an easy weeknight dinner that feels exciting. In this article you will learn how to make Buffalo Chicken Taquitos step by step, what ingredients work best, and how to serve and store them. If you love cozy, bold flavors, these taquitos deliver. For a creamy pasta that shares comfort-food energy, try this chicken bacon ranch pasta as a side idea.

For more recipes follow me on Facebook and Pinterest.

Table of Contents

Table of Contents

Print

why make this recipe

Buffalo Chicken Taquitos combine heat, tang, and crunch in every bite. They taste bright because of the buffalo sauce. They feel indulgent because of the melted cheese and crispy shell. You can make them with leftover chicken or quickly shred a cooked rotisserie bird. The ingredients are common and budget-friendly. They work as appetizers, game-day snacks, or a family dinner.

You can bake them for a lighter version or fry them for maximum crunch. This recipe answers common needs: fast prep, strong flavor, and easy portioning. Buffalo Chicken Taquitos also solve the “boring dinner” problem with a simple twist. If you need crowd-pleasing finger food, these taquitos fit most diets with easy swaps.

how to make Buffalo Chicken Taquitos

Start by shredding cooked chicken and mixing it well with buffalo sauce. Add cheese to bind the filling and help everything melt. When you fill each tortilla, use a modest amount so the taquito rolls tightly. A loose roll will unroll during frying. Heat oil until it shimmers. Fry the taquitos in batches. Do not crowd the pan. Cook 2–3 minutes per side until they are deeply golden.

Drain on paper towels then rest one minute before serving. Key techniques include sealing the edge of the tortilla with a dab of sauce or cheese and keeping the oil temperature steady. If the oil is too hot, the tortilla browns before the filling warms. If it is too cool, the taquito soaks up oil and gets soggy.

For a lighter option, brush the rolls with oil and bake at 425°F (220°C) for 12–15 minutes, turning once. Remember to check the center for hot filling and serve while warm. If you like a contrasting flavor, serve Buffalo Chicken Taquitos with blue cheese or ranch to cool the heat. For another bold recipe idea, compare textures with a creamy pasta by visiting this chicken bacon ranch pasta.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1 cup shredded cheese (cheddar or mozzarella)
• 8–10 small tortillas
• 1/2 cup blue cheese or ranch dressing (for dipping)
• Oil for frying

Each ingredient plays a simple role. The shredded cooked chicken provides the base and protein. Buffalo sauce adds heat and tang. Cheese melts to hold the filling and creates a pleasing mouthfeel. Small tortillas make compact, handheld rolls. The blue cheese or ranch dressing adds cool creaminess. Use rotisserie chicken to save time. Swap mozzarella for Monterey Jack if you want a milder melt.

Use corn tortillas for a different texture, but warm them briefly to prevent cracking when you roll. Choose a good-quality buffalo sauce for bright flavor. Freshly shredded cheese melts better than pre-shredded mixes that contain anti-caking agents.

Directions

1. In a bowl, mix the shredded chicken and buffalo sauce until well combined.
2. Preheat oil in a skillet over medium heat.
3. Place a tortilla on a flat surface, add a portion of the buffalo chicken mixture and some cheese, then roll it up tightly.
4. Repeat with the remaining tortillas.
5. Fry each taquito in the oil until golden and crispy, about 2-3 minutes per side.
6. Remove from oil and drain on paper towels.
7. Serve warm with blue cheese or ranch dressing for dipping.

For perfect results, test one taquito first. Adjust oil temperature if the first roll browns too fast. Keep a tray in the oven at low heat (200°F/95°C) to hold finished taquitos warm. Do not overfill the tortillas. Overfilling causes them to burst in the oil. Use tongs to turn the taquitos gently so the filling stays inside. If you plan to bake instead, brush each roll with oil and arrange seam-side down.

how to serve Buffalo Chicken Taquitos

Serve Buffalo Chicken Taquitos hot and crispy. Offer blue cheese or ranch dressing for dipping. A squeeze of lime brightens the buffalo flavor. Pair these taquitos with crunchy celery sticks or carrot sticks for classic buffalo-style balance. A simple slaw adds freshness and a cool crunch. For a full meal, serve with roasted potatoes or a green salad.

For a party, arrange Buffalo Chicken Taquitos on a platter with individual dipping cups. The contrast of spicy filling, melted cheese, and crisp tortilla creates a satisfying texture and flavor balance. For a comforting combo, try a side like this chicken bacon ranch pasta that offers creamy contrast.

how to store Buffalo Chicken Taquitos

Cool taquitos to room temperature before storing. In the refrigerator, place them in an airtight container for up to 3 days. To reheat from refrigerated, bake at 375°F (190°C) for 8–10 minutes until hot and crisp. Reheating in a skillet for a few minutes per side also restores crispness. To freeze, arrange cooled taquitos on a tray and flash-freeze until solid.

Transfer to a freezer bag and store for up to 2 months. Reheat from frozen by baking at 400°F (200°C) for 12–15 minutes, turning once. Always check the center temperature; heated taquitos should reach 165°F (74°C) for food safety. Do not refreeze after reheating.

tips to make Buffalo Chicken Taquitos

Use warm tortillas to prevent cracking. Microwaving a stack wrapped in a damp towel for 20–30 seconds softens them for rolling. Dry the outside of the tortillas before frying to avoid splatter. Use a neutral oil with a high smoke point, such as canola or peanut oil.

Season the filling lightly; the buffalo sauce carries most of the flavor. Mix cheese and chicken well before filling so every bite melts uniformly. If you plan to serve a lot, prepare the filling ahead and roll just before frying to keep shells crisp. For party prep, par-fry the taquitos for 1 minute per side, then finish frying just before serving to save time while ensuring crispness.

variation (if any)

• Cream Cheese Buffalo Chicken Taquitos: Mix softened cream cheese into the chicken and buffalo sauce for a creamy center. Add chopped jalapeño for heat.
• Baked Buffalo Chicken Taquitos: Brush each roll with oil or spray with cooking spray and bake at 425°F (220°C) until browned and crisp. This version reduces oil but keeps texture.
• Green Chile Buffalo Chicken Taquitos: Stir in chopped roasted green chiles for a smoky, milder heat profile.
• BBQ Buffalo Chicken Taquitos: Swap half the buffalo sauce for BBQ sauce to add sweetness and depth.
• Vegetarian Buffalo Taquitos: Replace chicken with shredded roasted cauliflower tossed in buffalo sauce and cheese for a plant-forward option.

FAQs

Conclusion

Buffalo Chicken Taquitos are a fast, flavorful snack that works for weeknights and parties. They bring heat, creaminess, and crunch in every bite. Make the filling ahead and fry just before serving to save time. Try the variations to match your heat tolerance or dietary needs. For more inspiration and similar recipes, check out Buffalo Chicken Taquitos For The Win! – Easy Peasy Pleasy, explore a cheesy take at Buffalo Chicken Taquitos {Cheesy & Spicy} | Lil’ Luna, and find a jalapeño-cream cheese spin at Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos. – Half Baked Harvest.