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
Scale
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
