Buffalo Chicken Taquitos
I first made these buffalo chicken taquitos for a game-day snack and they vanished before the first commercial break. Crisp, cheesy, and with a tangy buffalo punch, they’re one of those recipes that feel indulgent but come together fast — perfect when you want spicy comfort without much fuss. If you enjoy buffalo flavors in other dishes, try pairing this with a creamy buffalo chicken Alfredo pasta for a breathless buffalo-themed spread.
Why you’ll love this dish
These taquitos hit several marks: they’re quick to assemble, use leftover chicken, and deliver big flavor with minimal effort. Kids love the finger-food format, and adults appreciate the spicy-sour buffalo kick balanced by cream cheese and melty cheddar or mozzarella. Make them for weeknight dinners, casual parties, or a crowd-pleasing appetizer.
“Crispy outside, creamy and spicy inside — the perfect game-day bite. I made these for 12 people and they were gone in 15 minutes.” — a repeat reviewer
They’re also flexible: use rotisserie chicken to speed things up, swap cheeses, or bake them for a lighter version. If you’re exploring other buffalo recipes, the same spicy mindset works well in buffalo chicken mac and cheese for a cheesy comfort-food night.
The cooking process explained
Before you jump in, here’s the quick roadmap so you know what’s coming:
- Mix shredded cooked chicken with buffalo sauce, cream cheese, and shredded cheese to make a cohesive filling.
- Spoon filling onto small flour tortillas and roll them tightly to prevent leaking.
- Fry in hot oil until golden and crispy, then drain and serve with blue cheese or ranch.
This recipe moves fast: assembly takes about 10 minutes and frying about 20 minutes total, depending on batch size. Have your oil at medium-high and work in small batches to keep the temperature steady. If you like crunchy taquitos and minimal splatter, a splatter screen and a thermometer are worth it.
What you’ll need
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1/2 cup buffalo sauce (choose your preferred heat level)
- 1 cup shredded cheese — cheddar or mozzarella
- 1/2 cup cream cheese, softened
- 8 small flour tortillas
- Oil for frying (vegetable, canola, or peanut oil)
- Blue cheese or ranch dressing for dipping
Notes and substitutions:
- For a lighter version, use low-fat cream cheese and reduced-fat cheese, or bake instead of fry (see Variations).
- Corn tortillas will work but can be more fragile; warm them briefly to make rolling easier.
Step-by-step instructions
- In a large bowl, combine the shredded chicken, buffalo sauce, shredded cheese, and softened cream cheese. Stir until the mixture is evenly mixed and slightly creamy.
- Lay a tortilla flat. Spoon about 2–3 tablespoons of the buffalo chicken mixture into the center, depending on tortilla size.
- Roll the tortilla tightly around the filling. If needed, secure with a toothpick at the seam so it doesn’t unroll while frying.
- Heat about 1/4–1/2 inch of oil in a skillet over medium-high heat. The oil should shimmer but not smoke — around 350°F (175°C) is ideal for a crisp exterior without burning.
- Fry the taquitos seam-side down first, turning so all sides become golden brown and crispy, about 3–4 minutes per taquito. Work in batches without crowding the pan.
- Remove the taquitos and drain on a rack or paper towels. Pull toothpicks before serving.
- Serve hot with blue cheese or ranch dressing for dipping.
A couple of execution notes: don’t overfill tortillas or they’ll burst. If the filling seems wet, chilling it 10 minutes helps firm it up. For even color, rotate each taquito with tongs rather than flipping multiple times.
Best ways to enjoy it
- Serve on a platter with small bowls of blue cheese and ranch for dipping, plus celery sticks for crunch.
- For a full meal, add a crisp salad and roasted sweet potato wedges. Pair with a cold beer or a citrusy sparkling soda to cut the heat.
- For party service, stand the taquitos upright in a shallow dish lined with paper towels so guests can grab them easily, or slice some in half on a board for a snack tray.
If you want more buffalo-inspired crowd-pleasers, try pairing these with a buffalo chicken pizza to keep the theme going.
Storage and reheating tips
- Refrigerator: Store cooled taquitos in an airtight container for up to 3–4 days. Keep dressings separate.
- Freezing: Flash-freeze arranged on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F oven for 12–18 minutes, turning once, until crisp and heated through.
- Reheating (fresh): Re-crisp in a 375–400°F oven for 8–10 minutes or in an air fryer at 360°F for 4–6 minutes. Microwaving will heat but soften the crust, so avoid unless speed is more important than texture.
Food safety: cool to room temperature no longer than two hours before refrigerating and always reheat to at least 165°F for safe consumption.
Helpful cooking tips
- Warm tortillas briefly in a dry skillet or microwave wrapped in a damp paper towel to make them more pliable and prevent cracking.
- Use a thermometer to keep oil around 350°F; too hot will burn the shell and leave the center cold, too cool will absorb oil and be greasy.
- Work in small batches to maintain oil temperature and consistent crispness.
- If deep frying, don’t overcrowd the fryer basket; circulation is key.
- Remove toothpicks before eating to avoid a choking hazard — mention this to guests.
If you prefer hands-off cooking, you can brush taquitos with a little oil and bake them — see Variations. For a shortcut, use pre-shredded rotisserie chicken mixed straight with buffalo sauce.
Creative twists
- Baked version: Brush rolled taquitos with oil and bake at 425°F for 12–15 minutes, turning once. Slightly healthier and still crisp.
- Air-fryer: Cook at 360°F for 6–8 minutes, flipping halfway. Great for small batches.
- Vegetarian: Swap shredded chicken for a mixture of shredded jackfruit or mashed white beans with buffalo sauce and add sautéed mushrooms for texture.
- Ranch buffalo: Mix ranch seasoning into the filling for a tangy-herbal twist.
- Ultra-cheesy: Add a sprinkling of Parmesan before rolling and extra shredded cheese inside.
For a different presentation, slice each taquito into 2-inch rounds after frying and serve as bite-sized appetizers on a tray with toothpicks.
Common questions
Q: Can I bake these instead of frying?
A: Yes — brushing with a little oil and baking at 425°F for 12–15 minutes yields a crisp result. Flip halfway to brown evenly. Air-frying at 360°F for 6–8 minutes is another great option.
Q: How long does it take to make these from start to finish?
A: About 30 minutes if your chicken is cooked and shredded. Assembly is quick; frying or baking time depends on batch size.
Q: Can I make them ahead for a party?
A: You can assemble and freeze them on a sheet pan, then reheat from frozen in a hot oven (400°F) for 12–18 minutes. If refrigerating, keep them in a single layer and reheat to re-crisp.
Q: What’s a good substitute for cream cheese?
A: Greek yogurt mixed with a bit of mayo (for richness) can work, though the filling will be slightly tangier and less firm. For dairy-free, use a plant-based cream cheese.
Q: Are corn tortillas okay to use?
A: They can be used but warm them and handle gently; they tend to be less flexible and may crack. Flour tortillas are easier to roll and stay crisp when fried.
Conclusion
Buffalo chicken taquitos are an easy, crowd-pleasing appetizer or main that you can tweak for spice level, cooking method, and dietary needs. For additional inspiration and similar crowd-pleasing recipes, check out this detailed version from Easy Peasy Pleasy’s Buffalo Chicken Taquitos and the cheesy spin on Lil’ Luna’s Buffalo Chicken Taquitos {Cheesy & Spicy}.
Buffalo Chicken Taquitos
Ingredients
Filling
- 2 cups cooked shredded chicken Rotisserie chicken works great
- 1/2 cup buffalo sauce Choose your preferred heat level
- 1 cup shredded cheese Cheddar or mozzarella
- 1/2 cup cream cheese Softened
Wrap
- 8 pieces small flour tortillas Corn tortillas can work but may crack
- Oil for frying vegetable, canola, or peanut oil Used for frying taquitos
Dipping
- to taste Blue cheese or ranch dressing For serving
Instructions
Preparation
- In a large bowl, combine the shredded chicken, buffalo sauce, shredded cheese, and softened cream cheese. Stir until the mixture is evenly mixed and slightly creamy.
- Lay a tortilla flat. Spoon about 2–3 tablespoons of the buffalo chicken mixture into the center, depending on tortilla size.
- Roll the tortilla tightly around the filling. If needed, secure with a toothpick at the seam so it doesn't unroll while frying.
Cooking
- Heat about 1/4–1/2 inch of oil in a skillet over medium-high heat. The oil should shimmer but not smoke — around 350°F (175°C) is ideal for a crisp exterior without burning.
- Fry the taquitos seam-side down first, turning so all sides become golden brown and crispy, about 3–4 minutes per taquito. Work in batches without crowding the pan.
- Remove the taquitos and drain on a rack or paper towels. Pull toothpicks before serving.
