This Buffalo Chicken Taquitos recipe has been a go to at my house for game nights and casual get togethers. I first put this combination together one rainy afternoon when I had leftover cooked chicken and a craving for something with heat and texture. The result was an instant hit. These taquitos deliver a crunchy shell with a creamy, spicy interior that tastes like a cross between buffalo wings and a cheesy handheld. They are the sort of snack that disappears from the plate before you can get a second cup of dip.

I remember the first time I served these to my skeptical sister who claimed she did not like spicy food. She tried one, then another, and by the end of the evening she was asking for the recipe. What makes this version special is the balance of tangy buffalo sauce and smooth cream cheese, plus the smoky notes from smoked paprika and ranch seasoning. Using corn tortillas keeps the shells crisp and slightly nutty. When you bake or air fry them the outside becomes golden and crackling, while the filling stays luscious and satisfying. This is a recipe I reach for when I want something quick to feed a crowd yet impressive enough to serve guests.

Ingredients

• Chicken thighs 4 skinless boneless thighs about 1 pound total These brown quickly and stay juicy I recommend using medium size thighs so they cook evenly
• Sea salt and black pepper 1 teaspoon sea salt adjustable to taste and a few turns of fresh ground black pepper Season the chicken simply to let the buffalo flavor shine
• Olive oil 2 tablespoons for searing Use extra virgin for flavor or a neutral oil if you prefer less olive flavor
• Corn tortillas 10 small soft corn tortillas Warm them briefly so they roll without cracking
• Buffalo sauce 1 4 cup For bright acidity and heat choose a middle of the road brand unless you want it very spicy
• Cream cheese 1 2 cup softened Full fat yields the creamiest filling but low fat will work
• Sharp cheddar 1 cup shredded Freshly shredded melts better than pre shredded
• Garlic powder 1 teaspoon For a gentle garlic note
• Onion powder 1 teaspoon Adds savory depth
• Smoked paprika 1 teaspoon Provides a subtle smoky background
• Ranch seasoning 2 teaspoons Use a dry mix for convenience or 2 tablespoons of prepared dressing if you prefer
• Green onion 1 2 cup sliced Scallions add brightness and a fresh contrast to the rich filling
• Oil spray avocado oil spray or any light oil spray for brushing Helps the tortillas crisp in the air fryer

Instructions

Season and sear the chickenPat the chicken thighs dry and sprinkle both sides with sea salt and black pepper Preheat a nonstick skillet over medium high heat and add the olive oil Once the oil shimmers add the thighs and cook until well colored and cooked through about 10 to 15 minutes depending on thickness Flip halfway and check that internal temperature reaches 165 degrees F Remove to a board and let rest for 5 minutesChop the chickenUsing two forks or a sharp knife cut the chicken into small bite sized pieces Aim for pieces that will roll easily in the tortilla and heat through quickly while the outside crispsCombine the fillingIn a large mixing bowl stir together the chicken, buffalo sauce, softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, ranch seasoning and sliced green onion Taste and adjust seasoning with salt and pepper Remember the filling should be boldly flavored because the tortilla tempers the heat slightlyWarm and fill the tortillasWarm the corn tortillas briefly in a dry skillet or wrapped in a damp cloth in the microwave This prevents cracking Spoon a uniform amount of filling using an ice cream scoop or cookie scoop onto each tortilla Roll tightly to form taquitos Place them seam side down on a sheet of parchment in the air fryer basketAir fry until crispLightly spray the taquitos with oil to promote browning Air fry at 400 degrees F for 4 to 5 minutes on each side for a total of 8 to 10 minutes The shells should be golden and crisp and the cheese within bubbly Use tongs to flip halfwayFinish and serveLet the taquitos rest for 2 minutes then arrange on a platter Garnish with extra sliced green onion and offer ranch and additional buffalo sauce for dipping

Storage Tips

To refrigerate, cool completely and store in an airtight container for up to four days Reheat in the air fryer for 3 to 4 minutes at 350 degrees F to restore crispness If you have leftover cooked taquitos freeze them on a tray until firm then transfer to a freezer safe bag Remove only the quantity you need and reheat from frozen for best results Use parchment between layers to prevent sticking For reheating without an air fryer a 400 degree F oven on a baking sheet for 8 to 10 minutes works well

Ingredient Substitutions

If you need to avoid dairy try 1 2 cup dairy free cream cheese and a dairy free shredded cheese blend for a similar texture Blue cheese lovers can swap half the cheddar for blue cheese for an authentic buffalo flavor Alternatively use Monterey Jack for a milder melt Shrimp or turkey can replace chicken and still pair beautifully with buffalo sauce If corn tortillas tear warm them longer or use lightly toasted small flour tortillas for flautas keep in mind flour will make them larger

Serving Suggestions

Serve these with a small bowl of ranch and extra buffalo sauce Provide celery sticks and carrot sticks for a classic contrast Garnish with extra sliced green onion and a sprinkle of chopped cilantro for color If preparing for a buffet arrange on a long platter with small ramekins of dips and a bed of lettuce to keep them from sliding around Pair with a crisp beer or a citrusy cocktail to cut through the richness

Cultural Background

The concept of rolled and fried filled tortillas appears across Mexican cuisine often called taquitos or flautas depending on size and tortilla choice Traditionally smaller corn tortillas yield taquitos while larger flour ones make flautas The buffalo flavor comes from American wing culture combining hot sauce and butter or cream cheese to create a tangy spicy sauce This recipe is a fusion that celebrates handheld Mexican technique with bold American heat

Seasonal Adaptations

In cooler months add roasted poblano or chipotle powder for earthy warmth In summer toss in diced pico de gallo into the filling just before rolling for brightness For holidays swap cheddar for smoked gouda and add a tablespoon of maple syrup to the buffalo sauce for a sweet spicy twist Change the garnish seasonally using radish slices in spring or pickled red onions in late summer

Meal Prep Tips

Prepare the filling two days ahead and keep refrigerated up to 48 hours It firms slightly which makes rolling faster Form the taquitos and freeze uncooked on trays then store in bags for an easy reheat option Make double the filling and use it as a sandwich spread or a baked dip for variety When assembling for a party set up an assembly line with warm tortillas, scoop, and rolling station to speed the process

These Buffalo Chicken Taquitos are a joyful combination of comfort and spice that invite sharing I hope you try them, make them your own, and keep a stash of filling in the freezer for the next unexpected gathering