Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos.

Shredded chicken, tossed with spicy and tangy pickled jalapeños, creamy cream cheese, and buffalo sauce. Roll the delicious mix up in tortillas, then oven-bake until warm and crispy. These taquitos are crunchy on the outside and spicy and cheesy inside. Serve with a creamy cilantro-ranch and additional buffalo sauce. These come together in minutes and are so delicious…the perfect weeknight dinner.

Some recipes are made with certain people in mind. Others I make just because something inspired me and I’m excited to try it out. Then some recipes I make knowing they’re going to be a universal favorite with everyone. 

Taquitos are a universal favorite with everyone. First off, they’re just fun. Finger food is low-key and relaxed. Something about it makes enjoying them fun for all. But most importantly, taquitos are just pretty delicious. Crispy on the outside with a cheesy filling inside. They’re usually paired with multiple sauces, which you know we all love in this family. 

My first taquito was years and years ago. In fact, I think it was the second or third recipe I ever shared. So about ten years ago.

Then I made these Tinga Taquitosv and ever since I’ve really enjoyed swapping out taco night for taquito night. 

Onto the details

Pick up some chicken at the store. It can even be rotisserie-style chicken, as this recipe calls for pre-cooked, shredded chicken. 

Of course, you can also cook up some chicken breasts and then shred them. I usually just make my own chicken. I simply sear it in a skillet with smoked paprika and onion powder and then shred the meat. Either option is great, so do what you have time for. 

The filling is simple but different. Because its base is cream cheese and jalapeños I didn’t want to do just buffalo sauce, as I sometimes do. I wanted to add a creamy tangy factor too. 

So I mixed the chicken with cream cheese, jalapeños, and pickled jalapeños for the very best flavor. 

To make the taquitos 

Instead of frying, which is traditional, I much prefer to oven bake. It’s healthier, easier, and to be honest, I like the flavor so much better. You actually taste the food, not the fried oil.

Here’s the key, you need to rub each tortilla with olive oil before rolling up the meat. This is the trick to getting the taquitos crispy all around. Once the tortillas are oiled, roll up the meat and cheese inside, then oven-bake. Ten or so minutes later you’ll have crispy taquitos.

The sauces

For dipping and drizzling, I did homemade ranch and buffalo sauce. For my buffalo sauce, I like to use Franks Red Hot mixed with either butter or olive oil and a little bit of seasoned salt. I then add plenty of black pepper too. 

For the ranch, I love to use a mix of yogurt, sour cream, and buttermilk for my base. If you want your ranch even creamier, you can add a couple of tablespoons of mayo. Next, add in fresh cilantro, parsley, and dill, then season with salt and pepper. I like to make mine on the thinner side so I can easily drizzle it over the taquitos. 

Everything paired together…the crispy taquitos with the creamy chicken and cheese inside, then both a tangy sauce and a spicy buttery sauce…are key. 

FAQ:

Can I use flour tortillas instead of corn?
Yes—flour tortillas roll easier and give a softer crunch. Lightly oil the surface so they color nicely and watch closely; they can brown faster.

My corn tortillas keep cracking—how do I fix that?
Warm them until flexible and keep them wrapped so they don’t dry out. A quick steam in a damp towel makes them bend without breaking.

How do I tell the taquitos are done?
Look for deep golden edges, crispy shells, and melty cheese gently bubbling from the ends. The taquitos should feel light and crackly when lifted.

Can I make these less spicy?
Use cheddar instead of pepper jack, seed the fresh jalapeño, and swap part of the buffalo sauce for more cream cheese or a mild tomato sauce to mellow the heat.

Looking for other Mexican night recipes? Try these!

(extra) Dirty Horchata

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema

Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce

Lastly, if you make these Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

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