If you are hunting for the ultimate game day snack or a crowd-pleasing appetizer with bold flavor, meet your new favorite: Jalapeño Cream Cheese Buffalo Chicken Taquitos. These taquitos check every box—they’re spicy, creamy, cheesy, and crisped to golden perfection in the oven. Imagine biting into soft, warm tortillas wrapped around a luscious filling of shredded chicken, tangy buffalo sauce, just enough jalapeño kick, and that all-important creaminess from cream cheese and sour cream. Every batch disappears faster than you can bake them!
Ingredients You’ll Need
This recipe keeps it simple but each ingredient is thoughtfully selected to make sure every bite of your Jalapeño Cream Cheese Buffalo Chicken Taquitos is packed with texture, flavor, and a little heat. You don’t need anything fancy, just the basics—with a twist.
- Cooked shredded chicken: Rotisserie chicken works perfectly and cuts down on prep time for the most tender filling.
- Cream cheese (softened): This is the secret to ultra-creamy texture that holds all the flavors together.
- Buffalo wing sauce: Creates that unmistakable spicy, tangy zing classic to any buffalo chicken dish.
- Sour cream: Adds a cool, subtle tang that balances the heat and makes the mixture silky smooth.
- Shredded cheddar cheese: Delivers sharp, punchy cheese flavor and irresistible meltiness.
- Shredded mozzarella cheese: Gives the perfect cheese pull and a mellow counterpoint to the cheddar.
- Jalapeños (seeded and finely chopped): Dial up the heat and provide fresh pepper flavor—add more or less to your spice preference!
- Garlic powder: Rounds out the savory notes and lifts all the flavors.
- Black pepper: A must for a subtle undercurrent of spice and depth.
- Small flour tortillas: The supple, golden-brown shells that hold everything together—easy to roll and they bake beautifully crisp.
- Cooking spray or oil for brushing: Essential for that crunchy, irresistible exterior when baked.
How to Make Jalapeño Cream Cheese Buffalo Chicken Taquitos
Step 1: Prepare Your Tools and Preheat the Oven
Start by heating your oven to 425°F (220°C). Line a baking sheet with parchment paper—not only does this keep cleanup breezy, it also keeps your taquitos from sticking and helps them crisp evenly. Gathering everything now means assembly will be fast and fun.
Step 2: Mix the Filling
In a large bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, sour cream, cheddar, mozzarella, chopped jalapeños, garlic powder, and black pepper. Use a sturdy spoon or spatula and mix until everything is fully incorporated. The mixture should be creamy and slightly sticky, studded with flecks of green from the jalapeños. Taste and add more jalapeños if you want a bigger kick.
Step 3: Assemble the Taquitos
Lay out the flour tortillas on a clean surface. Spoon about 2 to 3 tablespoons of the filling along the lower third of each tortilla, then tightly roll each one into a tube—no need to be too precious here, but make sure they’re snug so the filling doesn’t escape during baking. Line them seam-side down on the prepared baking sheet for the best holding power.
Step 4: Get That Golden Crunch
Lightly mist or brush the tops of the rolled taquitos with cooking spray or a light drizzle of oil. This single step is what gives your Jalapeño Cream Cheese Buffalo Chicken Taquitos their signature restaurant-worthy crispy finish—all without deep frying.
Step 5: Bake to Perfection
Slide your baking sheet onto the middle rack and bake for 15 to 18 minutes. Keep an eye out for the tortillas turning a perfect golden brown and slightly blistering. The filling inside will bubble a bit and the whole kitchen will smell amazing.
Step 6: Let Cool and Serve
Allow the taquitos to cool on the baking sheet for a couple of minutes so they set and crisp fully. This short wait is worth it—it keeps the cheese from oozing out immediately and makes them easier to handle.
How to Serve Jalapeño Cream Cheese Buffalo Chicken Taquitos
Garnishes
Garnishing these taquitos is half the fun! Sprinkle with chopped fresh cilantro for herby brightness, add extra chopped jalapeños for extra pop, or even a little crumbled blue cheese if you love that buffalo wing vibe. Serve with cups of ranch or blue cheese dressing for dipping—creamy dressings are the perfect cool counterpart to the punchy filling inside these Jalapeño Cream Cheese Buffalo Chicken Taquitos.
Side Dishes
A crunchy, fresh side salad with lots of crisp greens or celery sticks is classic, but don’t skip out on waffle fries or sweet potato fries—they make game day feel complete! Chips and guac, or even corn salsa, are also fantastic to round out the spread and keep everyone reaching for seconds (and thirds).
Creative Ways to Present
For parties, arrange your Jalapeño Cream Cheese Buffalo Chicken Taquitos standing upright in a colorful mug or glass lined with parchment—they look adorable and are easy for guests to grab. Or pile them high on a platter and scatter sliced jalapeños and cheese on top for a “build-your-own” vibe. Want to impress? Slice each taquito in half at a diagonal for a beautiful cross-section that shows off every layer of flavor.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, cool them completely before transferring to an airtight container. They’ll keep well in the refrigerator for up to 3 days. To keep them crisp, try not to stack them on top of each other and layer parchment between if needed.
Freezing
Yes, you can freeze Jalapeño Cream Cheese Buffalo Chicken Taquitos! Assemble and bake them as usual, let them cool, then freeze in a single layer before transferring to a zip-top bag. They’ll keep in the freezer for up to 2 months—great for emergency snack cravings or busy weeknight dinners.
Reheating
For best results, reheat taquitos in a 400°F oven or an air fryer for a few minutes to restore their crispy edges. If you’re in a hurry, the microwave works, but keep in mind they might lose that golden crunch (totally worth it when hunger strikes, though!).
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas give a delicious, rustic flavor. You’ll want to warm them slightly before filling and rolling to help prevent cracking. Corn taquitos are generally smaller, so you may end up making a few more taquitos with this swap.
How spicy are Jalapeño Cream Cheese Buffalo Chicken Taquitos?
The spice in these taquitos is moderate if you use just one jalapeño and mild buffalo sauce. To really amp up the heat, include a second jalapeño or leave a few seeds in. If you have spice-sensitive guests, use half a jalapeño or even skip it for a gentler version.
Can I make Jalapeño Cream Cheese Buffalo Chicken Taquitos ahead of time?
Yes! You can assemble the taquitos and store them, unbaked, in the fridge for up to a day before baking. Or, bake them in advance and reheat as needed—perfect for party prep or busy days.
Is there a dairy-free version?
You can swap in dairy-free cream cheese, sour cream, and cheeses for a plant-based version. Just be sure to use your favorite dairy-free buffalo sauce and check your tortillas for any added milk ingredients.
What protein alternatives work well in this recipe?
Try shredded cooked turkey, rotisserie chicken, or even cooked (well-drained) jackfruit for a vegetarian take. The creamy, cheesy base is versatile and welcoming to substitutions, so feel free to get creative!
Final Thoughts
Once you’ve made these Jalapeño Cream Cheese Buffalo Chicken Taquitos, you’ll understand why they disappear in minutes! They’re easy, festive, and deliver that perfect spicy-creamy crunch every time. Grab those ingredients and get rolling—your taste buds (and friends) will thank you!
Print
Jalapeño Cream Cheese Buffalo Chicken Taquitos Recipe
- Total Time: 33 minutes
- Yield: 12 taquitos 1x
- Diet: Non-Vegetarian
Description
These Jalapeño Cream Cheese Buffalo Chicken Taquitos are the perfect blend of spicy, creamy, and cheesy flavors wrapped in a crispy tortilla. They make a great appetizer for any gathering or a delicious snack for game day.
Ingredients
Chicken Filling:
- 2 cups cooked shredded chicken
- 4 ounces cream cheese, softened
- 1/2 cup buffalo wing sauce
- 1/4 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1–2 jalapeños, seeded and finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Other:
- 12 small flour tortillas
- cooking spray or oil for brushing
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix the filling: In a large bowl, combine the shredded chicken, cream cheese, buffalo sauce, sour cream, cheddar cheese, mozzarella, jalapeños, garlic powder, and black pepper.
- Fill the tortillas: Spoon about 2–3 tablespoons of the mixture onto the lower third of each tortilla and roll tightly into a taquito.
- Bake: Place the taquitos seam-side down on the baking sheet, spray or brush the tops with oil, and bake for 15–18 minutes until golden and crispy.
- Serve: Let the taquitos cool slightly before serving.
Notes
- Adjust the jalapeños to taste for preferred spice level.
- Enjoy with ranch or blue cheese dressing for dipping.
- For extra crispiness, air fry at 400°F for 8–10 minutes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taquito
- Calories: 190
- Sugar: 1g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
