If you love bold flavors and a crispy, cheesy bite, you are absolutely going to fall in love with this Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe. These taquitos bring together tender shredded chicken, spicy jalapeños, and rich cream cheese in a golden, crunchy tortilla. The touch of buffalo sauce adds a tantalizing heat that wakes up your taste buds, while the freshly made cilantro ranch dipping sauce balances things out perfectly. Whether you’re hosting a casual game day or just craving a satisfying snack, this recipe offers a delicious and fun way to enjoy classic southwestern flavors with a twist.
Ingredients You’ll Need
Every ingredient in this Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe plays a crucial role in creating a medley of flavors that is simultaneously spicy, creamy, and fresh. The combination of fresh herbs, spicy peppers, and creamy cheese melds into a filling you will want to make over and over again, while the buffalo sauce adds that signature tangy kick.
- 1½ cups cooked shredded chicken: The protein-packed base that absorbs all the wonderful flavors.
- 4 ounces cream cheese, at room temperature: Adds luscious creaminess and helps bind the filling together.
- 1 jalapeño, seeded and chopped: Provides fresh heat without overpowering the dish.
- 2 tablespoons pickled jalapeños, chopped: Bring an extra tangy spice and depth.
- ¼ cup fresh cilantro, chopped: Offers a bright, herbaceous lift.
- 2 tablespoons fresh dill, chopped: Introduces a subtle, anise-like freshness.
- 2 green onions, chopped: Layers in mild onion flavor and crunch.
- ⅓ cup buffalo sauce: This is where the classic bold, spicy tang comes into play.
- 1 cup shredded pepper jack or cheddar cheese: Melts perfectly to create gooey, cheesy goodness.
- 16-20 corn tortillas, warmed: The crispy outer shell that’s essential for taquitos.
- Olive oil, for rubbing: Helps achieve that perfectly crisp and golden exterior.
- ½ cup plain Greek yogurt or sour cream: Key for making the creamy cilantro ranch dip.
- ½ cup buttermilk: Adds tang and smoothness to your dip.
- ¼ cup fresh parsley, chopped: Enhances freshness in the ranch dressing.
- ½ cup fresh cilantro, chopped: Highlights the herbaceous notes in the dip.
- 2 tablespoons fresh dill, chopped: Pairs beautifully with the cilantro in the ranch.
- 1 teaspoon garlic powder: Adds a warm, savory depth.
- 1 teaspoon onion powder: Complements the fresh onion taste.
- 1 teaspoon kosher salt: Enhances all the flavors in the dip and filling.
- ¾ cup hot sauce: For extra buffalo sauce goodness in the dip.
- ½ cup olive oil or melted butter: Adds richness and helps emulsify the dip.
- 1½ teaspoons seasoned salt: Perfectly balances the savory notes.
- Pepper, to taste: Just a dash to round everything off.
How to Make Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe
Step 1: Preheat Oven
Let’s start by heating up the oven to 425°F (220°C). A hot oven is essential for crisping the tortillas to that irresistible crunch while melting the cheese inside.
Step 2: Prepare the Filling
In a large bowl, combine the shredded chicken, cream cheese, chopped jalapeño, pickled jalapeños, cilantro, dill, green onions, shredded cheese, and buffalo sauce. Mix everything thoroughly so the cream cheese and buffalo sauce evenly coat the chicken, giving you a creamy, spicy filling that’s bursting with flavor.
Step 3: Assemble Taquitos
Warm your corn tortillas in the microwave for about 30 seconds to a minute so they become soft and pliable — this makes rolling so much easier. Then, lightly rub each tortilla with olive oil to help them crisp up in the oven. Spoon roughly 2 tablespoons of the filling into the center of each tortilla and roll tightly, placing them seam-side down on a baking sheet for stability.
Step 4: Bake Until Crispy
Pop the rolled taquitos into the oven and bake for about 5-8 minutes. Then, carefully flip each one over and bake for an additional 5 minutes. The goal is bubbly, melted cheese inside and a perfectly golden, crunchy exterior. Keep an eye on them because you want that beautiful texture without burning.
Step 5: Make the Cilantro Ranch
While the taquitos bake, prepare the creamy, herb-packed cilantro ranch. Combine the Greek yogurt or sour cream, buttermilk, parsley, cilantro, dill, garlic powder, onion powder, kosher salt, hot sauce, olive oil or melted butter, seasoned salt, and pepper in a blender or bowl. Blend or whisk until smooth and creamy. This ranch dressing is the cooling contrast that pairs so perfectly with the spicy buffalo flavors.
Step 6: Serve
Once your taquitos are golden and irresistible, remove them from the oven. Serve hot, topped with extra buffalo sauce and a generous drizzle or side of your homemade cilantro ranch. These are best enjoyed fresh!
How to Serve Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe
Garnishes
Fresh garnishes take these taquitos to the next level. Sprinkle extra chopped cilantro and dill on top for a pop of color and herbaceous brightness. A squeeze of fresh lime juice adds zesty acidity that balances the richness, and a dash of crumbled queso fresco or cotija cheese brings a salty crumble that complements the creamy filling.
Side Dishes
For sides, think cool and simple to counter the spicy, crispy taquitos. A crisp salad with avocado, cherry tomatoes, and radishes tossed in lime vinaigrette pairs beautifully. Mexican street corn or elote is another stellar choice — the smoky, tangy corn flavor plays perfectly alongside the buffalo heat. And don’t forget classic guacamole or fresh pico de gallo for extra dipping fun.
Creative Ways to Present
Feeling festive? Serve the Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe skewered upright in a wide glass or rustic jar, making it easy for guests to grab and dip. Alternatively, slice them into bite-sized pieces and arrange on a platter for a party-friendly appetizer. Layer them in a casserole dish, topped with extra cheese and baked as a “taquito bake” for a family-style dinner twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which is rare!), place them in an airtight container and refrigerate for up to 3 days. To keep their crunch, avoid stacking them too tightly.
Freezing
You can freeze unbaked assembled taquitos on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months. When ready, bake directly from frozen by adding a few extra minutes to the cooking time.
Reheating
The best way to reheat taquitos and keep their crispy exterior is in the oven or an air fryer at about 375°F (190°C) for 5-7 minutes. Avoid microwaving, as it tends to make the tortillas soggy.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply swap the shredded chicken for cooked and seasoned jackfruit, shredded mushrooms, or roasted vegetables. The cream cheese and buffalo sauce combo still delivers incredible flavor.
Is it okay to use flour tortillas instead of corn?
Yes, you can use flour tortillas if you prefer, but corn tortillas give a more authentic crispiness and flavor typical of traditional taquitos.
How spicy is this Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe?
The dish has a moderate heat level thanks to fresh and pickled jalapeños plus buffalo sauce. You can adjust the spice by reducing the amount of jalapeños or buffalo sauce if desired.
Can I bake these ahead of time, then crisp before serving?
Definitely! You can assemble and bake the taquitos ahead, then reheat in the oven or air fryer just before serving to refresh that crunch.
What can I do if I don’t have fresh dill or cilantro?
If you’re out of fresh herbs, dried versions can work in a pinch — use about one-third the amount. For fresh flavor, try substituting with fresh parsley or chives instead.
Final Thoughts
This Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe is one of those dishes that instantly becomes a crowd-pleaser. Perfectly crunchy, delightfully creamy, and packed with bold southwestern flavors, it’s a recipe you’ll want to keep in your cooking rotation. Whether for parties, family dinners, or a spicy snack fix, give it a try and watch it disappear from the plate lickety-split. Your taste buds will thank you!
Print
Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings (approximately 16-20 taquitos)
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce are a flavorful and crispy baked appetizer perfect for any gathering. Filled with a spicy and creamy chicken mixture, wrapped in corn tortillas, and baked until golden, they are served with a refreshing cilantro ranch dipping sauce.
Ingredients
Chicken 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 and Baking
- 16–20 corn tortillas, warmed
- Olive oil, for rubbing
Cilantro Ranch Sauce
- 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
- 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 the cooked shredded chicken, cream cheese, chopped jalapeño, pickled jalapeños, fresh cilantro, fresh dill, chopped green onions, shredded pepper jack or cheddar cheese, and buffalo sauce. Mix well until all ingredients are evenly incorporated.
- Assemble Taquitos: Warm the corn tortillas in the microwave for 30 seconds to 1 minute until they become pliable and easy to roll. Lightly rub each tortilla with olive oil. Place about 2 tablespoons of the chicken filling in the center of each tortilla, then roll tightly, ensuring the seam is on the bottom. Arrange the taquitos seam-side down on a baking sheet.
- Bake Taquitos: Bake the taquitos in the preheated oven for 5-8 minutes. Then, carefully flip them over and bake for an additional 5 minutes, or until the cheese inside is melted and the tortillas are crisp and golden.
- Make Cilantro Ranch: In a bowl or blender, combine the Greek yogurt or sour cream, buttermilk, fresh parsley, cilantro, dill, garlic powder, onion powder, kosher salt, hot sauce, olive oil or melted butter, seasoned salt, and pepper. Blend until smooth and creamy. Adjust the seasoning with salt if needed.
- Serve: Serve the baked taquitos topped with extra buffalo sauce and the homemade cilantro ranch sauce. Add any other preferred toppings for extra flavor and enjoy immediately.
Notes
- Warming the tortillas before rolling ensures they don’t crack during baking.
- You can adjust the amount of jalapeños to control the spiciness of the taquitos.
- If buffalo sauce is too tangy, substitute with your favorite wing sauce or mild hot sauce.
- For extra crispiness, you may broil the taquitos for 1-2 minutes at the end, watching carefully to prevent burning.
- Leftover cilantro ranch sauce can be stored in an airtight container in the refrigerator for up to 3 days.
