Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe
If you’re craving something spicy, creamy, and perfectly crispy, let me introduce you to your new obsession: Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce. These irresistible Tex-Mex delights deliver a punchy blend of shredded chicken, cool cream cheese, fiery jalapeños, and two kinds of melty cheese all rolled up in golden tortillas. Just when you think you’ve hit flavor heaven, a homemade buffalo sauce drizzles or dips adds tang and heat. They’re easy to whip up, adaptable for any occasion, and utterly addictive—trust me, one batch disappears as soon as they hit the table!
Ingredients You’ll Need
The real magic behind these taquitos is how a handful of simple ingredients create such massive flavor. Each ingredient has its own role, whether it’s bringing tang, heat, or creamy comfort, and together they transform into something truly special.
- Shredded chicken: Rotisserie or any leftover cooked chicken works great for ultra-tender, savory filling.
- Cream cheese (softened): The backbone of creamy richness that holds the filling together.
- Jalapeños (seeded and finely chopped): A fresh, spicy kick—use 1 or 2 depending on your heat preference.
- Shredded cheddar cheese: Adds classic sharpness and meltiness to the mix.
- Shredded Monterey Jack cheese: Offers a mild, gooey stretch and balances the bolder flavors.
- Ranch dressing: Delivers cool tang and subtle herbs that mellow out the heat.
- Garlic powder: Punches up the depth with savory notes.
- Onion powder: Adds a gentle sweet-savory background without any prep fuss.
- Flour tortillas (small): The perfect wrapping for all that tasty filling—soft enough to roll, but bakes up crisp.
- Olive oil spray: A light mist for max crunch and golden finish without the excess grease.
- Hot sauce (like Frank’s RedHot): The start of a classic buffalo punch—tangy and spicy.
- Unsalted butter: Gives the buffalo sauce a luscious, silky mouthfeel.
- White vinegar: Brightens and sharpens the buffalo flavor.
- Worcestershire sauce: A dash for depth and savory umami in the sauce.
- Pinch of garlic powder (for the sauce): Ties all that buffalo magic together.
How to Make Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce
Step 1: Prepare the Filling
Start by combining the shredded chicken, softened cream cheese, finely chopped jalapeños, cheddar, Monterey Jack, ranch dressing, garlic powder, and onion powder in a large mixing bowl. Use a sturdy spoon or your hands (messy, but effective!) to make sure everything is well blended. The filling should look creamy and cohesive, flecked with colorful bits of jalapeño and cheese—this is where the flavor party starts!
Step 2: Roll Up Your Taquitos
Lay out your tortillas and spoon about 2–3 tablespoons of the filling onto the lower third of each one. Roll each tortilla up tightly into a neat taquito, making sure to tuck in the filling as you go. Arrange them seam-side down on a parchment-lined baking sheet, ready for crisping up in the oven.
Step 3: Bake Until Golden
Lightly spray or brush each taquito with olive oil—this is your ticket to that irresistible crunch. Slide the baking sheet into a preheated oven at 425°F and bake for 15–18 minutes, or until the tortillas are golden brown and perfectly crispy. They’ll sizzle and smell delicious as the cheese melts and everything melds together.
Step 4: Make the Buffalo Sauce
While those Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce are baking, whip up the sauce. In a small saucepan over medium heat, combine the hot sauce, unsalted butter, white vinegar, Worcestershire sauce, and a pinch of garlic powder. Stir gently until the butter melts and the sauce emulsifies into a smooth, fiery blend. For heat lovers, this is where the magic happens.
Step 5: Serve with Buffalo Sauce
Once your taquitos are crisp and ready, it’s showtime. Either drizzle the buffalo sauce right over the top or serve it on the side for generous dipping. However you decide, each bite bursts with bold flavors and addictive textures—perfect for game day, dinner, or anytime you want a memorable snack.
How to Serve Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce
Garnishes
Garnishing is the final flourish that brings everything together. A sprinkle of chopped fresh cilantro or green onions gives a fresh, herby snap. Crumbled cotija or extra shredded cheese is always welcome. If you enjoy extra zing, a squeeze of lime over the top can brighten everything up beautifully.
Side Dishes
Balance out the heat of Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce with simple sides like crisp celery and carrot sticks (echoing classic buffalo pairings) or a refreshing chopped salad. Mexican rice, black beans, or even a cool avocado-lime slaw make for a heartier spread, transforming these taquitos into a full meal.
Creative Ways to Present
These taquitos are seriously crowd-pleasing, so why not have fun with your presentation? Try stacking them on a platter with the buffalo sauce in a pretty dipping bowl, or arrange them in a spiral for an appetizer centerpiece. For parties, cut them in half and skewer with toothpicks for easy finger food—they’ll quickly become everyone’s favorite bite!
Make Ahead and Storage
Storing Leftovers
Leftovers (if you’re lucky enough to have any!) of Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce keep beautifully. Let them cool to room temperature, then layer in an airtight container. Store in the refrigerator for up to 4 days. The flavors actually deepen, making next-day lunches exciting!
Freezing
To freeze, assemble the taquitos right up to before baking. Place them on a tray and freeze until solid, then transfer to a freezer bag or container. This way, you can bake a few or a whole batch straight from the freezer any time the craving hits—they’ll need just a few extra minutes in the oven.
Reheating
To bring back that fresh-from-the-oven crispiness, reheat refrigerated or frozen taquitos in a 375°F oven for 10-12 minutes (or until hot and golden). Avoid microwaving, which can make them soggy. Air frying is another great option—just a few minutes and they’re as crunchy as ever.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add authentic flavor and are gluten-free, but they do tend to crack unless softened first—try warming them a bit before rolling so they become pliable.
How spicy are these taquitos?
With seeded jalapeños and classic buffalo sauce, they’re moderately spicy, but you control the heat. For extra fire, leave in some jalapeño seeds or add a dash more hot sauce; for milder palates, use just one jalapeño and mellow buffalo sauce.
Can I prepare Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce ahead of time?
Yes, you can mix the filling and roll the taquitos in advance. Store them in the fridge (uncooked) up to a day before baking, or freeze for longer storage—perfect for easy, stress-free entertaining!
What’s the best dipping sauce besides buffalo?
While the buffalo sauce is classic for Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce, they’re also fantastic with classic ranch, blue cheese dressing, or even a cool avocado crema for contrast.
Can I air fry these instead of baking?
Definitely! Arrange in a single layer in your air fryer basket and cook at 400°F for about 8–10 minutes, flipping once—expect extra crunch and speedier cooking.
Final Thoughts
If your taste buds are craving something bold and unforgettable, don’t wait to try Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce. They’re easy enough to whip up any night but impressive enough to wow your guests. I hope you love every spicy, cheesy, crispy bite as much as I do—happy cooking and happy eating!
Print
Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe
- Total Time: 33 minutes
- Yield: 8 taquitos 1x
- Diet: Non-Vegetarian
Description
These Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce are a spicy and creamy Tex-Mex delight. Perfect as an appetizer or main course, these baked taquitos are packed with flavor and easy to make.
Ingredients
Main Filling:
- 2 cups cooked shredded chicken
- 4 ounces cream cheese (softened)
- 1–2 jalapeños (seeded and finely chopped)
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 tablespoon ranch dressing
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 8 small flour tortillas
- olive oil spray (for baking)
For the Buffalo Sauce:
- ¼ cup hot sauce (such as Frank’s RedHot)
- 2 tablespoons unsalted butter
- ½ tablespoon white vinegar
- ¼ teaspoon Worcestershire sauce
- pinch of garlic powder
Instructions
- Preheat oven and prepare filling: Preheat oven to 425°F and line a baking sheet. Mix chicken, cream cheese, jalapeños, cheddar and Monterey Jack cheese, ranch dressing, garlic powder, and onion powder.
- Fill and roll tortillas: Spoon filling onto tortillas and roll tightly into taquitos. Place on baking sheet, seam-side down, and spray with olive oil. Bake until golden and crispy.
- Make buffalo sauce: Combine hot sauce, butter, vinegar, Worcestershire sauce, and garlic powder in a saucepan. Heat until smooth.
- Finish taquitos: Drizzle taquitos with buffalo sauce and serve.
Notes
- For extra spice, keep jalapeño seeds or use pepper jack cheese.
- Can be air fried at 400°F for 8–10 minutes.
- Great for meal prep—store in the fridge for up to 4 days or freeze before baking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 taquito
- Calories: 210
- Sugar: 1g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 45mg
