Description
These Buffalo Chicken Taquitos are crispy, golden, and packed with a creamy, spicy buffalo chicken filling. Perfect for game day or a fun appetizer, they are baked to perfection and served with a cool ranch dipping sauce accented with scallions.
Ingredients
Filling
- 6 oz full-fat cream cheese (room temperature)
- 1 tablespoon ranch seasoning
- 1 teaspoon kosher salt
- ½ cup Frank's RedHot sauce
- 3 scallions (thinly sliced)
- ¾ cup shredded mozzarella cheese
- 2 cups shredded chicken breast (rotisserie or cooked chicken breasts)
Taquitos
- 12 flour tortillas (taco sized)
- Extra virgin olive oil (for brushing)
Dipping Sauce
- 2 tablespoons ranch seasoning
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup milk or water
- 1 scallion (thinly sliced, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400℉ and line a large baking sheet with parchment paper or aluminum foil to prevent sticking and facilitate easy cleanup.
- Mix Cream Cheese Base: In a large mixing bowl, combine the room temperature cream cheese, 1 tablespoon ranch seasoning, and 1 teaspoon kosher salt. Use a rubber spatula to mix until the mixture is very smooth without lumps.
- Add Sauce and Cheese: Stir in the Frank's RedHot sauce, thinly sliced scallions, and shredded mozzarella cheese into the cream cheese mixture until evenly combined.
- Incorporate Chicken: Fold the shredded chicken breast into the mixture until it is completely coated and the filling is uniform in texture and flavor.
- Prepare Tortillas: Stack the flour tortillas, wrap them in a damp paper towel, and microwave for 30 seconds. This softens them and makes rolling easier without cracking.
- Fill and Roll Taquitos: Spoon 2 to 3 tablespoons of the chicken mixture onto the bottom third of each tortilla, spreading it in a line while leaving at least ½ inch of space on each side. Roll the tortilla tightly over the filling and continue rolling until fully wrapped.
- Arrange on Baking Sheet: Place each rolled taquito seam side down on the prepared baking sheet. Keep the taquitos touching each other for the first half of baking to prevent unrolling.
- Brush with Olive Oil: Lightly brush the tops of the taquitos with extra virgin olive oil to promote crispiness and golden color during baking.
- Bake: Bake for 15 minutes until the taquitos are lightly golden. At the halfway point, separate the taquitos so there is space between each for even crisping.
- Broil for Crispness: Switch the oven to broil and broil the taquitos until they are fully golden and crispy. Watch carefully to avoid burning.
- Make the Dipping Sauce: While the taquitos bake, mix together 2 tablespoons ranch seasoning, sour cream, mayonnaise, and milk or water until smooth.
- Serve: Plate the taquitos, drizzle additional ranch sauce and hot sauce over them, garnish with extra scallions, or serve the sauce on the side for dipping. Serve immediately while hot and crispy.
Notes
- Use warmed tortillas to prevent cracking when rolling.
- Broil carefully as taquitos can burn quickly under high heat.
- Rotisserie chicken is a quick shortcut for shredded chicken but cooked chicken breasts work equally well.
- For extra crispiness, brush the taquitos with olive oil before baking and broiling.
- Serve with your favorite hot sauce or additional ranch dressing for added flavor.
