If you’re craving a dish that’s bursting with flavor, creamy, spicy, and irresistibly crispy, then you’re going to love the Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe. This recipe transforms humble ingredients into a crowd-pleasing snack or meal that’s packed with tender shredded chicken, a kick from fresh and pickled jalapeños, and the perfect creamy tang brought by cream cheese and a zesty buffalo sauce. Every bite offers a delightful balance of smoky heat and cool creaminess that keeps you coming back for more. Friends and family will be thrilled when you pull these golden taquitos out of the oven!
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this dish shine. Each component works harmoniously to build layers of flavor, from the spice of jalapeños to the rich creaminess of cheese and the tangy punch of buffalo sauce.
- 1½ cups cooked shredded chicken: The hearty, protein-packed base that soaks up all the wonderful flavors.
- 4 ounces cream cheese, at room temperature: Provides a smooth, creamy texture that balances the heat perfectly.
- 1 jalapeño, seeded and chopped: Adds fresh heat; removing seeds ensures it isn’t overpowering.
- 2 tablespoons pickled jalapeños, chopped: Gives a tangy, vinegary kick with additional spice.
- ¼ cup fresh cilantro, chopped: Brings herbaceous brightness and a pop of color.
- 2 tablespoons fresh dill, chopped: Delivers a unique, slightly citrusy flavor that complements the buffalo sauce.
- 2 green onions, chopped: Adds mild oniony crunch and freshness.
- ⅓ cup buffalo sauce: Infuses the filling with signature tangy, spicy buffalo flavor.
- 1 cup shredded pepper jack or cheddar cheese: Melts into gooey goodness, adding richness and subtle spice.
- 16-20 corn tortillas, warmed: The perfect crispy, golden vessel for our filling.
- Olive oil, for rubbing: Helps crisp the tortillas beautifully in the oven.
- ½ cup plain Greek yogurt or sour cream: Creates a creamy, cooling dip or sauce base.
- ½ cup buttermilk: Adds tang and thins out the ranch dressing for drizzling.
- ¼ cup fresh parsley, chopped: Lends freshness and visual appeal to the ranch sauce.
- ¼ cup fresh cilantro, chopped: Enhances the ranch with herbal brightness.
- 2 tablespoons fresh dill, chopped: Elevates the ranch with its unique flavor profile.
- 1 teaspoon garlic powder: Boosts savory depth in the ranch.
- 1 teaspoon onion powder: Adds mellow pungency to the ranch sauce.
- 1 teaspoon kosher salt: Essential for seasoning throughout the recipe.
- ¾ cup hot sauce: Used in the ranch or extra buffalo sauce for those who want more heat.
- ½ cup olive oil or melted butter: Adds richness and helps balance spicy flavors.
- 1½ teaspoons seasoned salt: Adds complexity and enhanced flavor dimension.
- Pepper, to taste: A finishing touch with mild heat and depth.
How to Make Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 425°F (220°C). A hot oven is key to achieving those perfectly crisp, golden taquitos with melty cheese inside. While it heats, you can prepare your filling — trust me, the anticipation makes it even more exciting!
Step 2: Mix the Flavor-Packed Filling
In a medium bowl, combine the shredded chicken, cream cheese, fresh jalapeño, pickled jalapeños, cilantro, dill, green onions, shredded cheese, and buffalo sauce. Mixing these together creates the creamy, spicy, and herbaceous filling that will make these taquitos unforgettable. Make sure everything is evenly incorporated for consistent flavor in each bite.
Step 3: Prepare and Roll the Taquitos
Warm the corn tortillas in the microwave for about 30 seconds to 1 minute until they’re pliable and easy to roll. Lightly rub each tortilla with olive oil to help the outer shell crisp up nicely during baking. Spoon approximately 2 tablespoons of the chicken filling onto the center of each tortilla, then roll tightly and place on a baking sheet seam-side down. This rolling technique keeps the filling safely tucked inside while you bake.
Step 4: Bake to Crispy Perfection
Bake the taquitos for 5 to 8 minutes, then carefully flip them over and bake for an additional 5 minutes. This step ensures even crisping on all sides and that the cheese inside melts perfectly. When done, you’ll see the tortillas turn a golden brown, signaling that they’re ready to be devoured.
Step 5: Whip Up the Creamy Cilantro Ranch
While the taquitos bake, blend all the ranch ingredients in a bowl or blender until smooth and creamy. This cool, herb-filled sauce is the perfect companion, mellowing the heat and adding a refreshing element. Taste and adjust salt as needed for that perfect balance.
Step 6: Add Final Touches and Serve
Once baked, drizzle your taquitos with extra buffalo sauce and a generous spoonful of cilantro ranch. If you like, garnish with fresh herbs or extra chopped jalapeños for some punch. Your Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe is now ready to wow everyone!
How to Serve Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe
Garnishes
Top your taquitos with fresh cilantro leaves, a sprinkle of chopped green onions, or even crumbled queso fresco if you want to add an extra touch. A dollop of Greek yogurt or sour cream also makes for a cool contrast. These garnishes not only enhance the taste but make the dish visually inviting — because we all eat with our eyes first.
Side Dishes
Serve these spicy taquitos alongside a crunchy slaw, crisp celery sticks, or a simple mixed green salad with lime vinaigrette. These lighter sides help balance the hearty, cheesy, and spicy taquitos and add a refreshing crunch that complements every bite.
Creative Ways to Present
For a fun party platter, arrange your Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe standing upright in a shallow bowl or basket lined with parchment paper. Drizzle extra buffalo sauce and ranch in zigzags over the top and scatter fresh herbs around for color. This presentation invites guests to grab and go with ease while making the table look festive and vibrant.
Make Ahead and Storage
Storing Leftovers
Store any leftover taquitos in an airtight container in the refrigerator for up to 3 days. To keep them crispy, separate layers with parchment paper and avoid covering them tightly while they’re still warm, which can create steam.
Freezing
You can freeze these taquitos before baking by rolling them and placing them in a single layer on a baking sheet to freeze solid, then transferring to a freezer bag. They’ll keep well for up to 2 months. When ready, bake straight from frozen—just add a few minutes to the cooking time for crispiness.
Reheating
To reheat, place taquitos on a baking sheet and warm them in a 375°F oven for about 8 to 10 minutes until heated through and the tortilla is crisp again. Avoid microwaving, as it can make the tortillas soggy and less enjoyable.
FAQs
Can I use flour tortillas instead of corn tortillas?
Absolutely! Flour tortillas tend to be softer and easier to roll but may not get as crispy as corn tortillas. If you prefer flour, lightly brush with oil and bake until golden for best results.
How spicy are these taquitos?
They have a moderate heat level thanks to fresh and pickled jalapeños plus buffalo sauce. You can adjust the spice by removing seeds from the jalapeño or using a milder buffalo sauce if desired.
Is there a vegetarian version of this recipe?
Yes! Substitute the chicken with shredded jackfruit, seasoned and cooked to absorb all the flavors. The cream cheese and buffalo sauce will still provide tons of rich flavor.
Can I make the cilantro ranch ahead of time?
Definitely. The cilantro ranch can be made up to 2 days ahead and refrigerated. It often tastes even better once the flavors meld together overnight.
What’s the best buffalo sauce brand to use?
Choose a buffalo sauce you love, ideally one balanced with tangy vinegar and not overly salty. Popular brands like Frank’s RedHot are classic choices, but feel free to explore gourmet or homemade options.
Final Thoughts
The Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe is truly one of those dishes that sparks joy in the kitchen and at the table. With its perfect balance of creamy, spicy, and crispy elements, it’s an absolute winner whether you’re serving it for a casual snack or a festive gathering. Give it a try, invite a few friends over, and watch these irresistible taquitos disappear in no time. Trust me, you’re going to love it!
Print
Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings (16-20 taquitos)
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce are a spicy, creamy, and crispy appetizer or meal option. Filled with a flavorful blend of shredded chicken, cream cheese, fresh herbs, and jalapeños, then baked until golden and served with a zesty cilantro ranch and extra buffalo sauce, they deliver the perfect balance of heat and creaminess in every bite.
Ingredients
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
- 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 large bowl, combine the shredded chicken, cream cheese, seeded and chopped jalapeño, chopped pickled jalapeños, fresh cilantro, fresh dill, chopped green onions, shredded cheese, and buffalo sauce. Mix thoroughly until well blended.
- Assemble Taquitos: Warm the corn tortillas in the microwave for 30 seconds to 1 minute until pliable. Lightly rub each tortilla with olive oil. Spoon about 2 tablespoons of the chicken mixture onto the center of each tortilla, then roll tightly and place seam-side down on a baking sheet.
- Bake Taquitos: Bake the taquitos for 5 to 8 minutes, then carefully flip them over and bake for an additional 5 minutes. Bake until the cheese is melted and tortillas are crisp and golden brown.
- Prepare Cilantro Ranch Sauce: In a bowl or blender, 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. Blend or whisk until smooth and creamy. Adjust seasoning if necessary.
- Serve: Drizzle extra buffalo sauce over the baked taquitos and serve with the cilantro ranch sauce for dipping or topping. Garnish with additional fresh herbs if desired.
Notes
- For extra crispiness, use corn tortillas warmed properly to prevent cracking while rolling.
- You can adjust the heat level by adding more or fewer jalapeños or buffalo sauce.
- Leftover filling can be used to make a spicy chicken dip or taco salad.
- If you prefer, the taquitos can be pan-fried instead of baked for a crunchier texture, but baking is healthier.
- Make sure cream cheese is softened to blend easily with the chicken and other ingredients.
