Football Snacks: Buffalo Chicken Taquitos!

Not sure why I never thought of this before. It’s so perfect:

Buffalo Chicken Dip + Taquitos = TOUCHDOWN.

I was trying to think of football/game day recipes, and was in somewhat of a bad headspace, so I threw the question out to my Instagram community, and there was a resounding answer:


Aka I got a lot of twists on buffalo chicken dip. One loyal follower (@christina_k85) suggested buffalo chicken empanadas, which I was actually going to do, but then I got lazy. Sorry, Christina. But I stuck with the Mexican theme and did taquitos instead!

I also baked them, so they are slightly healthier – real taquitos are usually fried. This was probably a smart move because after that Giants game last night, I came home and ate about 6 of them. So…glad I baked them. That was Future Dara taking care of Semi-Drunk Dara.


Upon further review, I’m not actually sure if I rolled these up properly. I feel like I didn’t. I mean it’s fine, they still tasted DELIGHTFUL, but I have a feeling this wasn’t proper taquito-rolling etiquette. I found this video on Youtube and it seems I rolled it right, so maybe my tortillas were just too big. I wanted more filling! Note to myself for next time (and don’t worry, I adjusted the measurements below so you will get a good amount of filling).

Unrelated, but someone please help the Giants O-line asap. I know it’s week 1 but I’m having flashbacks from last year already.

Buffalo Chicken Taquitos

  • 3 cups cooked chicken, shredded
  • 1 package softened cream cheese (8 oz)
  • 1/2 cup Frank’s Red Hot
  • 1/3 cup Ranch dressing (I used Wishbone because it’s my fave)
  • 1 1/2 cups shredded mild cheddar cheese
  • 24 flour tortillas (fajita size)
  • Blue cheese or Ranch dressing for dipping (optional but not really)


  1. Preheat oven to 450.
  2. In a large bowl, mix together the cream cheese, Frank’s Red Hot, and ranch dressing. Mix together until smooth. You can use a whisk to break up the lumps, but be advised, mine was still a little lumpy. It’s fine.
  3. Add the shredded chicken and cheddar cheese to the buffalo chicken dip mixture. Stir until the chicken is well-coated.
  4. Line a baking sheet with tin foil and spray with cooking spray.
  5. Place 2-3 tbsps of the chicken mixture in the center of the tortilla, roll the tortilla tightly from one end to the other. Place seam side down on the baking sheet. This ensures it will stay together when baking, no toothpicks required! Repeat with remaining tortillas.
  6. Spray the tops with a little more cooking spray. You could do a light swipe of melted butter if you want to live on the edge.
  7. Bake for 10 minutes or so, then flip them and broil the other side for a few minutes to get them extra brown and crisp. You won’t even miss the frying if you do this.
  8. Serve with blue cheese dressing or more ranch for dipping.


  1. Christina Kinney

    Yassssss!!! I’ve never made taquitos before… I think I’ve found my new empanada replacement 😋😋😋 annnnd I’ve never shredded meat with meat claws before… definitely making a Williams Sonoma visit today to pick these babies up!! Love your videos… you make cooking fun and also love that your rockin’ the Giants hat 🏈❤️😋

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