If you have a craving for something crispy, spicy, and utterly irresistible, then you are going to fall head over heels for this Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe. Imagine tender shredded chicken blended with creamy, tangy cream cheese and spicy jalapeños, all wrapped up in crunchy corn tortillas and bathed in vibrant buffalo sauce—that perfect balance of heat and richness will make every bite a celebration. This recipe manages to be wonderfully simple yet packed with bold flavors, making it a perfect snack, appetizer, or main dish for any day you want to feel a little fancy with minimal fuss.
Ingredients You’ll Need
Every ingredient in this Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe plays a vital role, from the creamy richness of the cream cheese to the fresh herbaceous notes of cilantro and dill. These simple but powerful ingredients come together to create a dazzling medley of textures and flavors.
- Cooked shredded chicken (1½ cups): The hearty, protein-packed base that absorbs all the wonderful flavors.
- Cream cheese (4 ounces, at room temperature): Adds smooth creaminess, helping to bind everything.
- Jalapeño (1, seeded and chopped): Brings fresh heat without overpowering the dish.
- Pickled jalapeños (2 tablespoons, chopped): Introduce a tangy, vinegary kick that’s hard to resist.
- Fresh cilantro (¼ cup, chopped): Offers bright, citrusy herb notes that lighten the mixture.
- Fresh dill (2 tablespoons, chopped): Adds a subtle anise-like freshness that elevates the flavor complexity.
- Green onions (2, chopped): Infuse a mild bite and crunch.
- Buffalo sauce (⅓ cup): The spicy, buttery punch that ties the filling to the taquito’s crispy exterior.
- Shredded pepper jack or cheddar cheese (1 cup): Melts beautifully for gooey, cheesy goodness.
- Corn tortillas (16–20, warmed): These provide an authentic, crisp base that holds the filling perfectly.
- Olive oil (for rubbing): Helps crisp the tortillas in the oven without greasiness.
- Plain Greek yogurt or sour cream (½ cup): The creamy base for the cooling ranch dip.
- Buttermilk (½ cup): Adds tang and smoothness to the ranch dressing.
- Fresh parsley (¼ cup, chopped): Enhances the ranch with fresh herb flavors.
- Fresh cilantro (¼ cup, chopped): Gives a double hit of freshness in the ranch sauce.
- Fresh dill (2 tablespoons, chopped): Balances the cream with its distinctive herbal notes.
- Garlic powder (1 teaspoon): Provides savory depth to the ranch.
- Onion powder (1 teaspoon): Rounds out the flavor profile of the dip.
- Kosher salt (1 teaspoon): Essential for seasoning both the filling and ranch.
- Hot sauce (¾ cup): Featured in the buffalo sauce, supplying that recognizable tang and heat.
- Olive oil or melted butter (½ cup): Used with hot sauce to create the classic buffalo coating.
- Seasoned salt (1½ teaspoons): Adds that perfect seasoning boost to finish the taquitos.
- Pepper (to taste): Elevates all the flavors with a subtle kick.
How to Make Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 425°F (220°C). This high temperature is key to crisping your taquitos to golden perfection while melting the cheese inside just right. A hot oven means that crunch you crave.
Step 2: Prepare the Filling
In a large mixing bowl, combine shredded chicken, softened cream cheese, fresh jalapeño, pickled jalapeños, cilantro, dill, chopped green onions, shredded pepper jack or cheddar cheese, and buffalo sauce. Stir until everything is blended into a creamy, spicy, herby mixture that’s bursting with flavor and ready to stuff into tortillas.
Step 3: Roll the Taquitos
Warm your corn tortillas in the microwave for about 30 seconds to 1 minute so they’re soft and pliable; this step prevents cracking when rolling. Lightly rub each tortilla with olive oil for a golden crisp. Place approximately 2 tablespoons of the filling on the center of each tortilla, then roll tightly, ensuring the seam side is tucked under to prevent unraveling. Arrange them in a single layer on a baking sheet, seam-side down for optimal shape retention.
Step 4: Bake to Crispy Perfection
Pop the baking sheet into your preheated oven and bake the taquitos for 5 to 8 minutes. Once they start browning nicely, carefully flip each one and bake for an additional 5 minutes. This method ensures both sides become evenly crisp and the cheese inside is melted perfectly.
Step 5: Whip Up the Herbaceous Ranch
While baking, combine Greek yogurt or sour cream, buttermilk, parsley, cilantro, dill, garlic powder, onion powder, and kosher salt in a bowl or blender. Blend until smooth and creamy. This ranch is a cooling counterpoint to the spicy, hot buffalo sauce, making each bite balanced and refreshing.
Step 6: Dress and Serve
Drizzle extra buffalo sauce over your golden taquitos and serve alongside the vibrant cilantro ranch you just made. Feel free to add extra fresh herbs or a squeeze of lime for a bright finish that takes your Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe from great to unforgettable.
How to Serve Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe
Garnishes
These taquitos shine with garnishes like freshly chopped cilantro, a sprinkle of diced green onions, or a dollop of sour cream to cool the heat. A few thin slices of fresh jalapeño on top can add even more spicy excitement if you dare, while a squeeze of lime brings a zesty pop that brightens the whole plate.
Side Dishes
Pair your taquitos with crunchy celery and carrot sticks, which are classic buffalo-style companions providing a crisp freshness. A light mixed greens salad with a lemon vinaigrette or a simple black bean and corn salad can complement the richness without weighing you down, rounding out the meal effortlessly.
Creative Ways to Present
Want to impress your guests? Serve these taquitos standing upright in a tall glass or mason jar with a side of dipping sauces on the table. You can also cut them into smaller bite-sized pieces for a fun party appetizer platter, complete with colorful veggies and ranch dressing for dipping. They’re versatile and party-ready any way you slice them.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover taquitos in an airtight container and refrigerate for up to 3 days. Keeping them sealed prevents the tortillas from becoming soggy and helps maintain that signature crispness when reheated.
Freezing
If you want to save some for later, freeze the rolled but unbaked taquitos on a lined baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep for up to a month. When you’re ready, bake them straight from frozen, adding a few extra minutes to the baking time for a fresh-from-the-oven experience anytime.
Reheating
For best results, reheat leftovers or frozen taquitos in a preheated oven at 400°F (205°C) until they are hot and crispy again, usually about 10 minutes. Avoid microwaving to keep them crisp and prevent sogginess, preserving that delightful crunch every time.
FAQs
Can I make this recipe without cream cheese?
Cream cheese is crucial for that silky, rich texture in the filling, but if you’re looking for an alternative, Greek yogurt or mascarpone can work in a pinch. Just keep in mind that it will slightly change the creaminess and tang of the filling.
How spicy are these taquitos? Can I adjust the heat?
The heat level is moderate thanks to fresh and pickled jalapeños combined with buffalo sauce. If you prefer milder flavors, reduce or omit the jalapeños, and use mild buffalo sauce; for extra heat, add more jalapeño or a few dashes of hot sauce inside.
What if I don’t have corn tortillas? Can I use flour ones?
Flour tortillas are a fine substitute and tend to be more pliable, which can make rolling easier, but the toasty, slightly nutty flavor of corn tortillas is authentic and complements the filling better. If you use flour, expect a softer texture after baking.
Can I prepare these taquitos in advance?
Absolutely! You can roll the taquitos and store them in the refrigerator, covered, for up to 24 hours before baking. This makes them great for entertaining or a quick weeknight meal when you’re busy.
Is it possible to bake these taquitos without using oil?
Lightly rubbing tortillas with olive oil is recommended for crispiness, but if you prefer to skip the oil, you can spray them lightly with cooking spray or bake them directly on a non-stick baking sheet. They won’t be as golden but will still taste delicious.
Final Thoughts
I can’t recommend the Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe enough if you want a dish that’s bursting with bold flavors, easy to prepare, and simply addictive. Once you make these, they’ll no doubt become a staple in your recipe arsenal for game day, casual dinners, or whenever you need a little celebration in your meal. So grab those ingredients, roll up those taquitos, and prepare to wow yourself and anyone lucky enough to share these crispy delights.
Print
Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
Description
These Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce are a spicy and creamy twist on a classic Mexican snack. Shredded chicken is blended with cream cheese, fresh jalapeños, pickled jalapeños, herbs, pepper jack cheese, and buffalo sauce to create a flavorful filling. Rolled in warm corn tortillas and baked until crispy, these taquitos are served with a zesty cilantro ranch dipping sauce for the perfect balance of heat and creaminess. Ideal for appetizers, snacks, or a fun meal, they offer a delicious combination of textures and bold Southwestern flavors.
Ingredients
Taquito Filling
- 1½ cups cooked shredded chicken
- 4 ounces cream cheese, at room temperature
- 1 jalapeño, seeded and chopped
- 2 tablespoons pickled jalapeños, chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh dill, chopped
- 2 green onions, chopped
- ⅓ cup buffalo sauce
- 1 cup shredded pepper jack or cheddar cheese
Taquitos
- 16–20 corn tortillas, warmed
- Olive oil, for rubbing
Cilantro Ranch Dipping Sauce
- ½ cup plain Greek yogurt or sour cream
- ½ cup buttermilk
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¾ cup hot sauce
- ½ cup olive oil or melted butter
- 1½ teaspoons seasoned salt
- Pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the taquitos.
- Mix Filling: In a large bowl, combine the shredded cooked chicken, softened cream cheese, chopped fresh jalapeño, chopped pickled jalapeños, fresh cilantro, fresh dill, chopped green onions, shredded pepper jack or cheddar cheese, and buffalo sauce. Mix thoroughly until all ingredients are evenly incorporated into a creamy filling.
- Prepare Tortillas: Warm the corn tortillas in the microwave for 30 seconds to 1 minute until pliable. This helps prevent cracking when rolling. Lightly rub each tortilla with olive oil to promote crispiness during baking.
- Roll Taquitos: Place about 2 tablespoons of the chicken filling in the center of each tortilla. Roll each tortilla tightly around the filling and place seam-side down on a baking sheet, ensuring they do not unroll during baking.
- Bake Taquitos: Bake the assembled taquitos for 5-8 minutes. Then carefully flip each taquito and bake for an additional 5 minutes. Bake until the cheese is melted inside and the tortillas are crisp and golden brown.
- Prepare Cilantro Ranch Sauce: While the taquitos bake, combine plain Greek yogurt or sour cream, buttermilk, fresh chopped parsley, cilantro, fresh dill, garlic powder, onion powder, kosher salt, hot sauce, olive oil or melted butter, seasoned salt, and pepper in a bowl or blender. Mix or blend until smooth and creamy. Taste and adjust the seasoning as needed.
- Serve: Remove the taquitos from the oven and let them cool slightly. Serve topped with extra buffalo sauce, and drizzle or serve alongside the cilantro ranch dipping sauce. Garnish with extra fresh herbs if desired.
Notes
- For less heat, remove all seeds from the jalapeños or reduce the amount used.
- Warming the tortillas before filling prevents them from cracking when rolled.
- You can substitute cream cheese with a lactose-free version if desired.
- Leftover taquitos can be refrigerated and reheated in the oven to maintain crispiness.
- The cilantro ranch sauce can be stored separately for up to 3 days in the refrigerator.
- For a crispier texture, broil the taquitos for 1-2 minutes after baking but watch carefully to prevent burning.
