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
Scale
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.
