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Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe

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4.3 from 11 reviews

These Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce combine tender shredded chicken with creamy, spicy jalapeños and tangy Buffalo sauce wrapped in crispy corn tortillas. Baked to golden perfection and served with a homemade herbed ranch dip, these taquitos deliver a deliciously spicy and creamy appetizer or meal with a satisfying crunch.

Ingredients

Taquitos Filling

  • 1 1/2 cups cooked shredded chicken
  • 4 ounces cream cheese, at room temperature
  • 1 jalapeño, seeded if desired, and chopped
  • 2 tablespoons pickled jalapeños, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh dill, chopped
  • 2 green onions, chopped
  • 1/3 cup buffalo sauce
  • 1 cup shredded pepper jack or cheddar cheese
  • 16-20 corn tortillas, warmed
  • Olive oil, for rubbing

Herbed Ranch Sauce

  • 1/2 cup plain Greek yogurt or sour cream
  • 1/2 cup buttermilk
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the taquitos to a perfect crisp.
  2. Prepare the Filling: In a mixing bowl, combine the shredded chicken, softened cream cheese, chopped fresh jalapeño and pickled jalapeños, fresh cilantro, dill, and green onions. Stir in the shredded cheese and buffalo sauce until everything is evenly mixed, creating a creamy and spicy filling.
  3. Warm the Tortillas: Microwave the corn tortillas for 30 seconds to 1 minute to soften them and make rolling easier without cracking.
  4. Assemble the Taquitos: Lightly rub each warmed tortilla with olive oil on one side. Spoon about 2 tablespoons of the chicken mixture down the center of each tortilla, then carefully roll it up tightly and place it seam-side down on a baking sheet.
  5. Bake the Taquitos: Bake in the preheated oven for 5-8 minutes. Carefully flip each taquito and bake for an additional 5 minutes or until the cheese is melted and tortillas turn crispy and golden brown.
  6. Make the Herbed Ranch Sauce: While the taquitos bake, mix the Greek yogurt or sour cream with buttermilk, chopped parsley, cilantro, dill, garlic powder, onion powder, and salt in a bowl or blend for a smoother consistency. Adjust seasoning if needed.
  7. Serve: Plate the baked taquitos and drizzle or serve alongside buffalo sauce and the herbed ranch. Add any extra desired toppings for enhanced flavor and crunch.

Notes

  • For less heat, remove all seeds from jalapeños before chopping.
  • Warming the tortillas makes them more pliable and prevents cracking when rolling.
  • If preferred, substitute cheddar cheese for pepper jack if you want slightly less spice.
  • Use a blender for the ranch dip if you want a smoother consistency.
  • Leftover taquitos can be refrigerated and reheated in the oven to retain crispiness.

Find it online: https://cozyplatter.com/jalapeno-cream-cheese-chicken-taquitos-with-buffalo-sauce-recipe/