Buffalo Chicken Taquitos
Crisp-edged rolls deliver a snap and a soft, saucy interior—spicy shredded poultry tossed with tangy hot sauce and melty cheese, baked until golden and slightly blistered. The contrast between the crunchy exterior and creamy filling makes these irresistible for dipping.
Swap or lighten ingredients easily: use rotisserie poultry to save time, Greek yogurt in place of sour cream for a tangier dip, or reduced-fat cheese. For a vegetarian take, swap shredded poultry for mashed roasted sweet potato or shredded jackfruit and keep the same spice profile.
Serve these at game-day gatherings, casual weeknight dinners, or as a party platter with extra crisp vegetables. Pair with celery and carrot sticks, an icy beer, or a crisp green salad to round out the meal. Leftovers keep well refrigerated for 2–3 days and re-crisp nicely under the broiler or in an air fryer.
How to Make It
-
1
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper and set aside.
-
2
Combine the cooked shredded chicken, hot sauce, cream cheese, grated cheddar, garlic powder, smoked paprika, salt, and black pepper in a medium bowl. Mix until evenly combined and creamy.
-
3
Lay one tortilla on a work surface and place about 2–3 tablespoons of the chicken mixture along the near edge. Roll tightly and place seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.
-
4
Brush each rolled tortilla lightly with melted butter to promote browning. Space them an inch apart on the sheet.
-
5
Bake for 12–16 minutes, turning the pan once halfway through, until the tortillas are golden and crisp and the filling is hot. For extra crispness, broil 1–2 minutes, watching carefully to avoid burning.
-
6
Meanwhile, whisk together the blue cheese, sour cream, mayonnaise, and lemon juice in a small bowl. Crumble in 30 grams of blue cheese and stir gently for texture; reserve remaining blue cheese for garnish. Adjust seasoning with salt if needed.
-
7
Remove taquitos from the oven, sprinkle with chopped scallions and reserved crumbled blue cheese, and serve immediately with the blue-cheese dip and raw celery or carrot sticks.
Still hungry? Try one of these
Seared Scallops with Lemon-Butter and Herb Pistou
Pan-seared scallops finished in a bright lemon-butter sauce with a fresh herb pistou — 20-minute elegant seafood dinner or date-night starter.