Print
Buffalo Chicken Taquitos
These buffalo chicken taquitos features a super crispy baked taquito filled with a spicy and flavorful filling and tons of melty cheese. Serve with guacamole and blue cheese (or ranch!) for the perfect appetizer or dinner.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12 taquitos
Ingredients
- Half a red onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1-2 tablespoons olive oil
- 1 teaspoon garlic salt divided
- 1/2 cup buffalo sauce I used Frank’s Red Hot
- 1/2 cup plain Greek yogurt
- 1/4 cup whipped cream cheese
- 3 cups shredded chicken I use a rotisserie chicken and shred the white meat
- 3/4 cup sharp cheddar cheese
- 12 small tortillas I used a gluten-free almond flour kind, whole wheat or flour work too
- dash sea salt for sprinkling on tortilla before baking
For topping,
- Guacamole
- Pickled shallots
- Blue cheese crumbles
- Blue cheese or ranch
- Chopped cilantro
Instructions
-
Preheat the oven on to 425. Grease a large baking sheet.
-
Heat olive oil in a medium skillet. Add the diced red onion, carrots, and celery and cook until softened, 4-6 minutes. Season with 1/2 teaspoon of garlic salt.
-
In a large bowl, add the greek yogurt, cream cheese, buffalo sauce, and remaining garlic salt and stir until well-combined. Add in the shredded chicken, cooked veggies, and cheddar cheese and mix until everything is well-combined.
-
Add a generous amount of filling to each tortilla and tightly wrap to incase all the filling. Brush each with a little olive oil and sprinkle on some sea salt.
-
Bake the taquitos for about 14-16 minutes, flipping halfway through, or until golden brown and crispy.
-
Serve with desired toppings. Enjoy!