Buffalo Chicken Taquitos
Buffalo Chicken Taquitos. Crispy baked spicy cream cheese and buffalo chicken taquitos are the perfect way to change things up on taco Tuesday…taquito Tuesday anyone? Baked until perfectly golden and crispy on the outside but saucy and cheesy on the inside. Topped with a jalapeño ranch and sprinkled with blue cheese. These taquitos are the perfect bites for dunking in alllll that delicious sauce and they’re super fun for Tuesday dinner !!
Who needs a change up from the usually taco Tuesday?! Because we have the perfect alternative to a taco on a tuesday….and that’s a crispy baked taquito. You’ve still got your crispy tortilla, but these are loaded with a jalapeño cream cheese and buffalo chicken mixture that is saucy, spicy, and cheesy. All rolled up in a crispy tortilla and ready to dip in allllll that sauce on the side.
You guys know I am always here for the sauce, and the sauce to pair with these delicious bites is just tooooo good. You can definitely get creative with the sauces here. I love buffalo chicken with both blue cheese sauce and ranch. So we are kind of combining the two here by drizzling these taquitos with a spicy herby jalapeño ranch and then sprinkling them with crumbled blue cheese. Also don’t forget some extra hot sauce for dipping on the side if you like the heat as much as we do.
These taquitos are a super fun way to make a weeknight dinner more exciting. Taco tuesday is always good, but taquito tuesday I think I can totally get behind too. These don’t really have the Mexican theme going, but taquitos are also a great way to celebrate cinco de mayo…yes I am already thinking cinco de mayo recipes. Too soon?
Anyway, were another day closer to the weekend…and now that I am thinking cinco de mayo I am also thinking margs. So I think I might just have to make a batch of one of my favorite summer cocktail this weekend ;)))) cheers !!
Ingredients
2 cups cooked, shredded chicken
8 ounces cream cheese
1/2 jalapeño; seeded and chopped
2 tablespoons pickled jalapeños; chopped
1/4 cup fresh dill; chopped
1 green onion; chopped
1/3 cup buffalo sauce
1 cup cheddar jack cheese; shredded
12 - 15 corn tortillas; warmed
olive oil for drizzling
crumbled blue cheese for serving
For the Ranch
3/4 cup sour cream
3/4 cup buttermilk
1/4 cup fresh parsley; chopped
1/4 cup fresh dill; chopped
2 teaspoon ranch seasoning mix
1/2 teaspoon kosher salt
Directions
Preheat the oven to 450 degrees. In a large bowl, add the chicken, cream cheese, jalapeño, pickled jalapeño, dill, and green onions. Stir in the buffalo sauce and cheese.
Warm 5 tortillas at a time in the microwave until pliable. Rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken mixture into the center of the tortilla. Roll up and place seam side down on a baking sheet lined with parchment paper. Transfer to the oven and bake for 5 minutes. Turn and bake for an additional 5 minutes until browned on all sides. Takes up to 15 minutes.
Make the ranch. In a medium bowl, add the sour cream, buttermilk, parsley, dill, ranch seasoning, and salt. Stir to combine.
Serve topped with ranch and crumbled blue cheese.
