Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos: crunchy on the outside, spicy and cheesy inside...serve with a deliciously creamy, cilantro-ranch!
Author: The Chef
Recipe type: Appetizer
Ingredients
1½ cups cooked shredded chicken
4 ounces cream cheese, at room temperature
1 jalapeño, seeded if desired, 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
16-20 corn tortillas, warmed
olive oil, for rubbing
CILANTRO RANCH
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
Instructions
Preheat the oven to 425° F.
In a bowl, combine the chicken, cream cheese, jalapeño, pickled jalapeños, cilantro, dill, and green onions. Stir in the cheese and buffalo sauce.
Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Roll up and place seam-side down on the baking sheet. Bake for 5-8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp.
Meanwhile, make the ranch. Combine all ingredients in a bowl (or use a blender) and mix until creamy. Season with salt.
Serve the taquitos topped with buffalo sauce, ranch, and any other desired toppings.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/09/20/crispy-jalapeno-cream-cheese-buffalo-chicken-taquitos/