Ingredients
Scale
- For the Taquitos
- 1½ cupscooked shredded chicken
- 4 ouncescream cheese, softened
- 1fresh jalapeño, chopped (remove seeds for less heat)
- 2 tablespoonschopped pickled jalapeños
- ¼ cupchopped fresh cilantro
- 2 tablespoonschopped fresh dill
- 2green onions, sliced
- ⅓ cupbuffalo sauce
- 1 cupshredded pepper jack or cheddar cheese
- 16–20small corn tortillas, warmed
- Olive oil for brushing
- For the Cilantro Ranch
- ½ cupplain Greek yogurt or sour cream
- ½ cupbuttermilk
- ¼ cupchopped parsley
- ¼ cupchopped cilantro
- 2 tablespoonschopped dill
- 1 teaspoongarlic powder
- 1 teaspoononion powder
- 1 teaspoonsalt
Instructions
- Preheat the Oven
- Set the oven to 425°F and prepare a large baking sheet by lightly greasing it or lining it with parchment paper.
- Make the Chicken Filling
- In a large bowl, combine shredded chicken, softened cream cheese, chopped fresh jalapeño, pickled jalapeños, cilantro, dill, and green onions.
- Add the shredded cheese and buffalo sauce, then stir until the mixture is evenly blended and creamy.
- Prepare the Tortillas
- Warm the tortillas for 30–60 seconds in the microwave or on a skillet until they’re soft and flexible. This keeps them from cracking when rolled.
- Assemble the Taquitos
- Brush each tortilla lightly with olive oil on one side.
- Spoon about 2 tablespoons of the chicken filling down the center of the non-oiled side. Roll tightly and place seam-side down on the prepared baking sheet.
- Bake Until Crispy
- Bake for 5–8 minutes, then carefully flip each taquito. Continue baking for another 5 minutes, or until golden and crisp. Remove from the oven and let them cool slightly before serving.
- Make the Cilantro Ranch
- In a mixing bowl, whisk together the yogurt, buttermilk, parsley, cilantro, dill, garlic powder, onion powder, and salt until smooth. Adjust seasoning to taste.
- For a smoother texture, you can blend the ingredients until creamy.
- Serve and Garnish
- Arrange the taquitos on a platter and drizzle with extra buffalo sauce if desired. Serve with the cilantro ranch on the side for dipping. Garnish with fresh herbs or a sprinkle of green onions.