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
Scale
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.
