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
Scale
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.
