If you’re craving a snack that bursts with bold flavors and irresistible textures, let me introduce you to the Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe. These crunchy, cheesy rolled delights are packed with tender shredded chicken, zesty jalapeños, and a creamy kick of buffalo sauce, delivering a perfect balance of heat, creaminess, and crispiness. Whether you’re serving them for a game day, a family dinner, or a fun party appetizer, these taquitos are guaranteed to become a fast favorite in your recipe collection.
Ingredients You’ll Need
This Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe features a handful of straightforward ingredients, each playing a crucial role in creating the perfect flavor harmony and texture contrast. From the creamy base to the spicy components, every item is essential to achieve that crave-worthy taste.
- 1½ cups cooked shredded chicken: The hearty protein that forms the filling’s base, tender and flavorful.
- 4 ounces cream cheese, at room temperature: Adds smooth creaminess that balances out the heat from the jalapeños.
- 1 jalapeño, seeded and chopped: Fresh, mild heat with a crunchy bite to awaken your palate.
- 2 tablespoons pickled jalapeños, chopped: Offers tangy, pickled heat to deepen the flavor profile.
- ¼ cup fresh cilantro, chopped: Brightens the dish with a fresh, herbal note.
- 2 tablespoons fresh dill, chopped: Adds a subtle, refreshing aroma and complexity.
- 2 green onions, chopped: Contributes a mild onion sweetness and crunch.
- ⅓ cup buffalo sauce: The spicy, tangy heart of this recipe, packing that signature buffalo flavor.
- 1 cup shredded pepper jack or cheddar cheese: Melts perfectly to bind the filling and add gooey richness.
- 16-20 corn tortillas, warmed: The crisp wrapping that holds everything together with a hint of corn flavor.
- Olive oil, for rubbing: Ensures a beautifully golden and crispy exterior.
- ½ cup plain Greek yogurt or sour cream: The creamy base for the cilantro ranch dip.
- ½ cup buttermilk: Adds tang and smoothness to the ranch dressing.
- ¼ cup fresh parsley, chopped: Boosts the freshness in the ranch with bright green notes.
- ¼ cup fresh cilantro, chopped (additional): Adds an extra herbal layer in the dip.
- 2 tablespoons fresh dill, chopped (additional): Enhances the ranch’s unique flavor.
- 1 teaspoon garlic powder: For a touch of savory depth in the ranch.
- 1 teaspoon onion powder: Complements the garlic for a well-rounded taste.
- 1 teaspoon kosher salt: Balances the flavors and seasons the dip perfectly.
- ¾ cup hot sauce: The spicy backbone of the buffalo sauce garnish.
- ½ cup olive oil or melted butter: Adds richness and shine to the buffalo drizzle.
- 1½ teaspoons seasoned salt: Seasoning magic to elevate the buffalo sauce.
- Pepper, to taste: A little pepper adds a final kick of warmth.
How to Make Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). This high temperature helps the taquitos get wonderfully crisp on the outside while keeping the filling warm and gooey.
Step 2: Prepare the Filling
In a large mixing bowl, combine the shredded chicken, cream cheese, chopped jalapeño, pickled jalapeños, fresh cilantro, dill, green onions, shredded cheese, and buffalo sauce. Stir everything together until it’s evenly mixed, creating a spicy, creamy filling that’s packed with flavor and texture.
Step 3: Assemble the Taquitos
Warm your corn tortillas in the microwave for about 30 seconds to 1 minute, just enough to make them pliable and easy to roll. Then, lightly rub each tortilla with olive oil to ensure crispness during baking. Place approximately 2 tablespoons of the chicken mixture in the center of each tortilla, roll up tightly, and position seam-side down on a baking sheet. This careful rolling keeps everything snug and prevents filling from escaping while cooking.
Step 4: Bake the Taquitos
Pop the baking sheet into your preheated oven and bake the taquitos for 5 to 8 minutes. Then, carefully flip each one over and bake for an additional 5 minutes. This dual-sided baking method guarantees that every inch of tortilla is golden, crunchy, and irresistible, while the cheese inside melts perfectly.
Step 5: Make the Cilantro Ranch
While the taquitos bake, whip up the fresh cilantro ranch to complement their spicy goodness. In a bowl or blender, combine plain Greek yogurt or sour cream, buttermilk, parsley, cilantro, dill, garlic powder, onion powder, and kosher salt. Blend or whisk until the mixture is smooth and creamy. Taste and adjust salt as needed.
Step 6: Serve with Buffalo Sauce
For the final flourish, prepare an extra buffalo drizzle by mixing hot sauce with olive oil or melted butter, seasoned salt, and a pinch of pepper. Drizzle this over your taquitos for an extra layer of spicy richness that ties the whole dish together.
How to Serve Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe
Garnishes
Top your taquitos with the cilantro ranch and that vibrant buffalo sauce drizzle for a flavor explosion in every bite. Fresh cilantro sprigs or chopped green onions add a bright, fresh contrast and a pop of color, making your presentation just as enticing as the taste.
Side Dishes
Pair these crispy taquitos with cooling sides like a simple mixed greens salad, creamy guacamole, or homemade salsa to balance the heat and provide refreshing contrast. Black bean salad or Mexican street corn are also fantastic choices for adding variety and richness to the meal.
Creative Ways to Present
For parties or casual get-togethers, arrange the taquitos standing upright in a deep serving dish, nestled in a bed of shredded lettuce or kale. Offer the cilantro ranch and buffalo sauce in small bowls on the side so guests can customize their own dipping experience. You can also serve them on a large platter garnished with lime wedges for a fresh citrus touch that elevates the whole dish.
Make Ahead and Storage
Storing Leftovers
Leftover Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Place a paper towel inside the container to absorb excess moisture and maintain crispiness.
Freezing
If you want to keep these taquitos for longer, freeze them before baking. Arrange the rolled taquitos on a baking sheet, freeze until solid, then transfer to a zip-top bag or airtight container. They can be frozen for up to 1 month and baked straight from frozen with a few extra minutes added to the baking time.
Reheating
To reheat, bake the taquitos in a preheated oven at 375°F (190°C) for about 10 minutes or until warmed through and crispy again. Avoid the microwave if you want to keep that perfect crunch.
FAQs
Can I use flour tortillas instead of corn tortillas?
Absolutely! Flour tortillas are softer and easier to roll, especially if you’re worried about cracking. Just warm them well before rolling to avoid tearing.
How spicy are these taquitos? Can I make them milder?
The heat level is medium thanks to the fresh and pickled jalapeños plus buffalo sauce. To make them milder, reduce or omit the jalapeños and use a milder hot sauce in the buffalo sauce mixture.
Is it necessary to use cream cheese at room temperature?
Yes, using cream cheese at room temperature makes mixing easier and ensures a smooth, creamy filling without lumps.
Can I prepare these taquitos ahead of time before baking?
Definitely! You can assemble them in advance, cover tightly, and refrigerate for up to 24 hours before baking. This helps with meal prep and saving time on serving day.
What can I substitute for buttermilk in the cilantro ranch?
If you don’t have buttermilk, mix ½ cup of milk with 1½ teaspoons of lemon juice or white vinegar, let it sit for a few minutes, and it will work perfectly as a buttermilk substitute in the ranch dressing.
Final Thoughts
There’s something so satisfyingly delicious about the Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe that just makes you want to keep reaching for more. Whether you’re sharing these golden, spicy bites with friends or indulging in a cozy night at home, they bring warmth, zest, and a crunchy surprise into every mouthful. I truly hope you give this recipe a try and watch it become a staple in your kitchen as it has in mine!
Print
Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce combine tender shredded chicken with creamy, spicy, and cheesy flavors rolled inside crispy corn tortillas. Baked to perfection and served with a zesty cilantro ranch dip, this recipe offers a crowd-pleasing appetizer or main dish with a tangy kick.
Ingredients
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 Dip
- 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
Additional Sauce
- 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.
- Prepare Filling: In a mixing bowl, combine shredded chicken, softened cream cheese, chopped 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 well incorporated.
- Assemble Taquitos: Warm the corn tortillas in the microwave for 30 seconds to 1 minute until they become soft and pliable. Lightly rub each tortilla with olive oil to help achieve crispiness during baking. Spoon about 2 tablespoons of the chicken mixture onto the center of each tortilla, then tightly roll it up. Place each rolled taquito seam-side down on a baking sheet to prevent unrolling.
- Bake Taquitos: Place the baking sheet in the preheated oven and bake the taquitos for 5-8 minutes. After this time, carefully flip each taquito to ensure even baking, then bake for an additional 5 minutes until the cheese inside is melted and the tortillas are crisp and golden.
- Make Cilantro Ranch: In a bowl or blender, combine Greek yogurt or sour cream, buttermilk, fresh parsley, fresh cilantro, fresh dill, garlic powder, onion powder, and kosher salt. Blend or whisk together until the mixture is smooth and creamy. Adjust seasoning with salt to taste.
- Serve: Arrange baked taquitos on a serving platter. Drizzle extra buffalo sauce over them if desired, and serve alongside the cilantro ranch dip. Add any additional toppings you prefer to enhance flavor and presentation.
Notes
- Warm tortillas before rolling to prevent cracking during assembly.
- For extra crispiness, brush the taquitos lightly with olive oil before baking.
- Adjust the amount of jalapeño and buffalo sauce to control the level of spiciness.
- The cilantro ranch dip can be made in advance and refrigerated to allow flavors to meld.
- Leftover taquitos can be stored in an airtight container and reheated in the oven to retain crispness.
