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Buffalo Chicken Taquitos with Creamy Cilantro Ranch – Bold, Baked & Irresistible
Let me tell you about the first time I made these buffalo chicken taquitos with creamy cilantro ranch. It was a chilly Sunday afternoon in my little NYC apartment, and I was craving something that brought together the bold, spicy energy of my adopted city and the cool, herbaceous freshness I grew up with in Morocco. My mother would always balance heat with something creamy and bright — a dollop of labneh with a sprinkle of fresh herbs — and that same instinct is alive in every bite of this baked buffalo chicken taquitos recipe. The creamy cilantro ranch taquitos you see here are my love letter to that philosophy: crispy, golden tortillas wrapped around a fiery buffalo chicken filling, dunked into a ranch so cool and fragrant it practically hums with cilantro and dill.
Imagine this: you bite through the shatteringly crisp exterior of a baked buffalo taquito, and the first thing that hits you is the warm, tangy kick of buffalo sauce — not overwhelming, but insistent in the best way. Then comes the creaminess from the cream cheese and cheddar, melting together with the shredded chicken into something luxurious. And just when the heat starts to build, you dip into that creamy cilantro ranch — cool, herbal, with a whisper of garlic and a finish that makes you want to scoop up every last drop. The aroma of these baking in the oven — with notes of butter, spice, and toasted tortilla — is the kind that makes your whole apartment feel like a game-day party. It’s comfort food with a chef’s touch, and it works every time.
I’ve tested this buffalo chicken appetizer more times than I can count — tweaking the ratio of sauce to cheese, adjusting the bake time to hit that perfect golden crisp without drying out the filling, and building a creamy cilantro ranch that doesn’t just sit on the side but truly completes the dish. My Paris training taught me that a sauce should never be an afterthought, and my Moroccan roots remind me that balance is everything. In this post, I’ll share my pro tip for keeping these taquitos from getting soggy (it’s all in the cream cheese), the common mistake that makes them fall apart when you roll them, and the one swap you can make if cilantro isn’t your thing. Whether you’re feeding a crowd or just treating yourself on a Tuesday night, these baked buffalo taquitos are about to become a staple.
Why This Buffalo Chicken Taquitos Recipe Is the Best
The secret to these baked buffalo taquitos lies in a technique I picked up in a tiny pastry kitchen near the Seine: cream cheese is not just a binder — it’s a safeguard. By incorporating softened cream cheese into the shredded chicken and buffalo sauce mixture, you create a filling that stays luxuriously moist and cohesive, even after a full bake. That little French trick means every bite of these creamy cilantro ranch taquitos has a velvety texture that clings to the tortilla, never dry or stringy. I’ve layered in sharp cheddar for depth and optional blue cheese for that funky buffalo-wing authenticity, paying homage to the classic American sports bar flavor I’ve come to love here in New York.
Texture is everything when it comes to a great taquito, and I’ve dialed in two critical details to guarantee shatter-worthy crispness. First, brushing the rolled tortillas with melted butter (or olive oil if you’re dairy-light) before baking creates a golden, lacquered shell that rivals any deep-fried version. Second, placing them seam-side down on a parchment-lined sheet prevents unraveling and ensures even browning on the bottom. The result is a taquito that cracks open with a satisfying crunch, revealing a tender, saucy interior — no sogginess, no pale spots, just consistent, bakery-worthy crisp from end to end.
This buffalo chicken appetizer is as foolproof as it is fast, which is why it’s become my go-to for everything from last-minute dinner parties to solo meal prep. With only 15 minutes of prep and simple ingredients you can find at any US grocery store (I pick up my tortillas and sour cream at the Union Square Greenmarket when I can), it’s accessible to cooks of any level. The filling comes together in one bowl, the rolling takes minutes once you get the rhythm, and the oven does the rest. Whether you’re a seasoned cook or someone who’s never made a taquito at home, this recipe delivers every time — and the creamy cilantro ranch, whisked up while the taquitos bake, is the kind of sauce that makes people ask for the recipe before they’ve finished their first plate.
Buffalo Chicken Taquitos Ingredients
I picked up these ingredients on a bright Saturday morning at my favorite bodega in Williamsburg, where the owner knows I’ll always grab an extra bunch of cilantro for sauces like this creamy cilantro ranch. The beauty of this buffalo chicken taquitos recipe is that every ingredient pulls double duty — the cream cheese adds richness and structure, the buffalo sauce brings heat and tang, and the fresh herbs in the ranch tie the whole dish together with brightness. Let me walk you through what you’ll need.
Ingredients List
- 2 cups shredded cooked chicken (rotisserie chicken works beautifully)
- 1/2 cup buffalo wing sauce (like Frank’s RedHot)
- 4 ounces cream cheese, softened to room temperature
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled blue cheese (optional, but highly recommended)
- 12 small flour tortillas (6-inch)
- 2 tablespoons melted butter or olive oil for brushing
- For the Creamy Cilantro Ranch:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup fresh cilantro, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- Salt and black pepper to taste
Ingredient Spotlight
Buffalo Wing Sauce: This is the soul of the dish. I use Frank’s RedHot Original — it has the perfect balance of vinegary heat and tang without being overly spicy. Look for a sauce that lists aged cayenne peppers as the first ingredient. If you want less heat, mix it with a tablespoon of melted butter; for more heat, add a pinch of cayenne. A good buffalo sauce should have a thin, pourable consistency that coats the chicken evenly without soaking the tortillas.
Cream Cheese: This is my French-trained secret weapon for keeping the filling moist and stable. The cream cheese acts as an emulsifier, binding the chicken, sauce, and shredded cheese into a cohesive mixture that won’t leak out during baking. Make sure it’s fully softened to room temperature — cold cream cheese will leave lumpy pockets in your filling. Full-fat cream cheese gives the best texture and flavor, but Neufchâtel (lower-fat) works well too with only a slight change in richness.
Fresh Cilantro: For the creamy cilantro ranch, fresh cilantro is non-negotiable. Dried cilantro has almost no flavor, and this sauce relies on the bright, citrusy notes of fresh herbs to cut through the richness of the buffalo filling. I buy my cilantro from the farmers market and store it upright in a glass of water in the fridge, stems clipped, which keeps it perky for up to a week. If you’re one of the people who finds cilantro soapy — I hear you — swap it for fresh parsley and dill (see the substitution table below).
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Buffalo wing sauce | Hot sauce + 1 tbsp melted butter | Slightly less tangy, milder heat |
| Cream cheese | Neufchâtel or Greek yogurt (strained) | Less rich, slightly tangier; Greek yogurt may cause more moisture |
| Fresh cilantro | Fresh parsley + 1 tsp dried dill | Herbaceous but not citrusy; still bright |
| Flour tortillas | Corn tortillas (warmed first) | More authentic, slightly firmer texture; smaller size |
How to Make Buffalo Chicken Taquitos — Step-by-Step
Making these baked buffalo taquitos is easier than you think, and I promise — once you get the rolling technique down, you’ll be whipping up a batch on repeat. Follow these steps for golden, crispy taquitos every single time.
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper — this prevents sticking and makes cleanup effortless. While the oven heats, take your cream cheese out of the fridge and let it soften on the counter. If you’re short on time, microwave it in 10-second bursts until just soft to the touch, but be careful not to melt it.
💡 mia’s Pro Tip: Parchment paper is your best friend here. Wax paper will burn at this temperature, and foil can cause the bottoms to brown too quickly. Always use parchment for even, golden results.
Step 2: Make the Filling
In a medium bowl, combine 2 cups of shredded cooked chicken, 1/2 cup buffalo wing sauce, 4 ounces of softened cream cheese, 1/2 cup shredded cheddar, and 1/4 cup crumbled blue cheese if using. Mix with a spatula until everything is evenly combined — the cream cheese should be fully incorporated, and the mixture should look creamy and cohesive, not soupy. If it seems too loose, add another tablespoon of shredded cheddar to tighten it up.
⚠️ Common Mistake to Avoid: Overmixing can break down the chicken into a pasty texture. Stir just until everything is evenly distributed. You want to see small shreds of chicken, not a uniform paste.
Step 3: Roll the Taquitos
Lay a small flour tortilla flat on your work surface. Place a heaping tablespoon (about 2 generous spoonfuls) of the chicken mixture in a line down the center of the tortilla, leaving about a 1/2-inch border on each end. Roll the tortilla tightly around the filling, and place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas, spacing them about 1/2 inch apart. This keeps the heat circulating evenly and helps them crisp on all sides.
💡 mia’s Pro Tip: If your tortillas are cracking or stiff, warm them briefly in the microwave (about 15 seconds covered with a damp paper towel). This makes them pliable and less likely to tear when you roll. For corn tortillas, a quick dip in warm oil or a pass over a gas flame does wonders.
Step 4: Brush and Bake
Brush the tops of the rolled taquitos with melted butter or olive oil — don’t be shy, this is what gives them that gorgeous golden crust. Bake for 15–20 minutes, rotating the pan halfway through, until the taquitos are deeply golden and crispy. The edges of the tortillas should look toasted and slightly puffed. For extra crispiness, switch the oven to broil for 1–2 minutes at the end, watching closely to prevent burning.
⚠️ Common Mistake to Avoid: Crowding the pan will steam the taquitos instead of baking them. If your baking sheet is small, use two sheets and rotate them between racks halfway through baking. You want air to circulate around each taquito for maximum crispness.
Step 5: Make the Creamy Cilantro Ranch
While the taquitos are baking, whisk together the creamy cilantro ranch: in a small bowl, combine 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 cup buttermilk, 1/4 cup finely chopped fresh cilantro, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried dill, and a pinch each of salt and pepper. Whisk until smooth. Cover and refrigerate at least 15 minutes to let the flavors meld — this step makes a real difference, so don’t skip it.
Step 6: Serve and Enjoy
Remove the taquitos from the oven and let them cool for 2–3 minutes on the baking sheet (this helps the filling set slightly so you don’t burn your mouth). Transfer to a serving platter, sprinkle with a little extra fresh cilantro or a few drops of buffalo sauce if you like, and serve warm with the creamy cilantro ranch on the side for dipping.
💡 mia’s Pro Tip: For a beautiful presentation, arrange the taquitos on a wooden board with the ranch in a small bowl, and scatter a handful of fresh cilantro leaves and a wedge of lime nearby. The squeeze of lime over the taquitos right before eating is a game-changer — it lifts the whole dish.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Preheat oven & line sheet | 5 mins | Oven at 400°F, parchment in place |
| 2 | Mix filling | 3 mins | Creamy, evenly distributed, not soupy |
| 3 | Roll taquitos | 5–7 mins | Tight rolls, seam-side down |
| 4 | Brush & bake | 15–20 mins | Golden brown, edges crisp |
| 5 | Whisk ranch | 5 mins | Smooth, pale green, fragrant |
| 6 | Serve | 2 mins rest | Filling set, tortillas crispy |
Serving & Presentation
I love serving these baked buffalo taquitos on a long wooden board with the creamy cilantro ranch in a small ceramic bowl nestled in the center. A sprinkle of fresh cilantro leaves, a few extra crumbles of blue cheese, and a lime wedge on the side make the plate look like it came straight from a stylish NYC gastropub. For game day, I arrange them in a fan pattern and let guests grab and dip — they stay crispy for a good 20 minutes on the platter, so you don’t have to rush.
These taquitos are endlessly versatile when it comes to pairings. I love serving them alongside a crisp romaine salad with a simple lime vinaigrette to echo the citrus notes in the cilantro ranch. For heartier appetites, a side of Mexican street corn or black bean salad turns this into a full meal. And when I’m feeling nostalgic for my Paris cafe days, I’ll add a small dish of cornichons and pickled onions on the side — the acidity cuts through the richness beautifully.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Romaine lime salad, Mexican street corn, black bean salad | Freshness and crunch balance the rich, spicy taquitos |
| Sauce / Dip | Creamy cilantro ranch, extra buffalo sauce, ranch dressing | Cool ranch tames the heat; buffalo adds more kick |
| Beverage | Light lager, margarita, iced tea with mint | Crisp, cold drinks cut through the richness |
| Garnish | Fresh cilantro, blue cheese crumbles, lime wedges | Adds color, freshness, and a pop of acidity |
Make-Ahead, Storage & Reheating
In my busy NYC life, meal prep is non-negotiable, and these buffalo chicken taquitos are one of my favorite recipes to prep ahead. I often assemble them on a Sunday evening and store them in the fridge, ready to bake when hunger strikes. The key is to keep the uncooked taquitos covered and separate from the sauce so the tortillas stay fresh and the ranch stays cool and bright.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, single layer | Up to 4 days | Reheat in a 375°F oven for 8–10 mins until crisp |
| Freezer | Freezer-safe bag, parchment between layers | Up to 3 months | Bake from frozen at 400°F for 20–22 mins |
| Make-Ahead | Covered baking sheet in fridge | Up to 24 hours in advance | Brush with butter just before baking; add 2 mins if cold |
The most important thing for reheating is to use the oven — never the microwave, which will turn your crispy taquitos into sad, soggy rolls. If you’re reheating from the fridge, a quick blast in a hot oven (375°F for 8–10 minutes) restores the crunch almost perfectly. For frozen taquitos, bake them straight from the freezer at 400°F for 20–22 minutes — no thawing needed. The creamy cilantro ranch will keep for up to 5 days in the fridge in a sealed jar; just give it a whisk before serving.
Variations & Easy Swaps
One of the things I love most about this baked buffalo taquitos recipe is how adaptable it is. Whether you’re cooking for dietary restrictions or just want to switch things up, these variations have all been tested in my NYC kitchen and come with my full approval.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Smoky Chipotle | Replace buffalo sauce with chipotle adobo | Smokier, deeper heat | Easy |
| Gluten-Free | Use corn tortillas instead of flour | Gluten-free diets | Easy (warm tortillas first) |
| Herb Ranch Twist | Add 1 tbsp fresh dill + 1 tsp lemon zest to ranch | Brighter, more herbaceous dip | Easy |
Smoky Chipotle Taquito Variation
For a deeper, smokier heat that reminds me of the grilled meats I grew up eating in Moroccan souks, swap the buffalo wing sauce for 1/4 cup of chipotle peppers in adobo sauce (finely chopped) plus 2 tablespoons of the adobo sauce. This variation pairs beautifully with the creamy cilantro ranch — the smokiness and the herbaceous cream are a match made in heaven. I like to add a pinch of smoked paprika to the filling as well for extra depth.
Gluten-Free Version
Corn tortillas are naturally gluten-free and bring a wonderful earthy flavor to these taquitos. The key is to warm them before rolling — either in a dry skillet for 30 seconds per side or wrapped in a damp paper towel in the microwave for 20 seconds. Corn tortillas are smaller and a bit less pliable than flour, so use about 1 generous tablespoon of filling per tortilla and roll gently. The bake time stays the same, and the crunchy texture is honestly even more satisfying. I tested this version for a gluten-sensitive friend and now make it as often as the original.
Herb Ranch Twist
When I find beautiful fresh dill at the Union Square Greenmarket in spring, I love adding it to the creamy cilantro ranch for an even brighter, more complex sauce. Add 1 tablespoon of finely chopped fresh dill and 1 teaspoon of lemon zest to the ranch ingredients. The lemon zest lifts the entire sauce and makes it sing alongside the spicy buffalo filling. This version is especially lovely when served with a side of crudités — think carrot sticks, cucumber spears, and bell pepper strips — for scooping up any extra ranch.
How do you keep buffalo chicken taquitos from getting soggy?
The number one trick for keeping taquitos crisp is to ensure your filling isn’t too wet before you roll. In this buffalo chicken taquitos recipe, the cream cheese acts as a stabilizer — it binds the chicken, sauce, and shredded cheese into a cohesive mixture that won’t release excess moisture during baking. Here are my tested tips: First, soften the cream cheese fully so it blends smoothly without lumps. Second, don’t overdo the buffalo sauce — 1/2 cup for 2 cups of chicken is the sweet spot. Third, always roll the taquitos tightly and place them seam-side down on a parchment-lined baking sheet. Finally, brush the tops with butter or oil before baking, which creates a moisture barrier and helps the tortillas crisp rather than steam. If you’re making them ahead, store the unbaked taquitos uncovered in the fridge for 30 minutes before baking to allow any surface moisture to evaporate.
Can I use flour tortillas instead of corn for buffalo chicken taquitos?
Absolutely — and in fact, this recipe is written specifically for small flour tortillas (6-inch size). Flour tortillas are more pliable than corn, which makes them easier to roll without cracking, especially for beginners. They also tend to crisp up beautifully in the oven, giving you that golden, shatter-like texture. That said, corn tortillas work wonderfully too if you’re looking for a gluten-free option or a more traditional taquito texture. Just warm them before rolling (a dry skillet or microwave with a damp paper towel) to prevent cracking, and use slightly less filling since corn tortillas are typically smaller. The bake time remains the same, though corn tortillas may brown a touch faster, so keep an eye on them during the last 5 minutes.
What is a good substitute for cilantro in the creamy ranch dipping sauce?
If you’re one of the people who finds cilantro tastes like soap (it’s a genetic thing, and I see you!), the best substitute is an equal amount of fresh flat-leaf parsley combined with 1 additional teaspoon of dried dill. Parsley brings a bright, grassy note that works beautifully with the creamy ranch base, and the extra dill reinforces the herbaceous character. Another excellent option is fresh chives — use about 3 tablespoons of finely snipped chives in place of the cilantro. They add a mild oniony freshness that complements the garlic and onion powder in the ranch. I’ve tested both substitutions extensively, and while the flavor profile shifts slightly (it becomes more garden-herb than citrus-herb), the sauce remains absolutely delicious and still provides that cool, creamy contrast to the spicy buffalo filling.
How long should you bake buffalo chicken taquitos in the oven for them to get crispy?
For perfectly crispy baked buffalo taquitos, bake them at 400°F (200°C) for 15–20 minutes. The exact time depends on your oven and how golden you want them — I start checking at the 15-minute mark. You’re looking for the tortillas to turn a deep golden brown and feel firm to the touch. For an extra-crispy finish, switch your oven to broil for the last 1–2 minutes, watching closely because broilers vary wildly. I recommend rotating the baking sheet halfway through the bake time to ensure even browning. If your taquitos are coming straight from the fridge (make-ahead), add 2–3 minutes to the bake time. And if you’re baking frozen taquitos, go straight from freezer to oven at 400°F for 20–22 minutes — no thawing needed.
Can I make these buffalo chicken taquitos in an air fryer?
Yes, and the air fryer does a fantastic job with this recipe! To make air fryer buffalo chicken taquitos, preheat your air fryer to 375°F (190°C). Lightly spray the basket with cooking oil, arrange the rolled taquitos in a single layer (work in batches if needed — never overcrowd), and spray the tops with a little more oil. Air fry for 8–10 minutes, flipping halfway through, until golden and crispy. The air fryer cooks faster than the oven due to the concentrated circulation of hot air, and the results are beautifully crunchy with a slightly lighter texture. I’ve tested both methods and honestly reach for the air fryer when I’m only making a small batch for myself. For the full recipe (12 taquitos), the oven is still more convenient since you can do them all at once.
What can I use instead of cream cheese in buffalo chicken taquitos?
The cream cheese plays an important role in keeping the filling moist and stable, but I’ve tested several substitutes for those who are dairy-sensitive or simply out of cream cheese. Neufchâtel cheese (low-fat cream cheese) is the closest swap — it has the same tang and binding power with slightly less fat. For a dairy-free option, use a block-style vegan cream cheese (I like the ones from Kite Hill or Miyoko’s) — make sure it’s softened to room temperature. Greek yogurt (full-fat, strained) is a possible substitute, but it has a thinner consistency and higher moisture content, so you’ll need to add 1–2 tablespoons of extra shredded cheddar to firm up the filling. Avoid using low-fat or fat-free cream cheese, as they tend to break down and release water during baking, leading to a less stable filling.
Can I use rotisserie chicken for this buffalo chicken taquitos recipe?
Using a rotisserie chicken is not only fine — it’s actually my preferred shortcut for this recipe! A store-bought rotisserie chicken saves you the step of cooking and shredding chicken, and the dark meat adds extra moisture that works beautifully with the buffalo sauce. Simply remove the skin, pull the meat off the bones, and shred it with two forks or your fingers. One medium rotisserie chicken will yield about 3–4 cups of shredded meat, which is more than enough for this recipe (you need 2 cups). I often buy a rotisserie chicken from my local market in NYC and use half for these taquitos and half for a quick chicken salad the next day. The flavor of rotisserie chicken is already seasoned, which only adds to the depth of the filling.
How do I reheat leftover buffalo chicken taquitos so they stay crispy?
The best way to reheat leftover taquitos and restore their crispness is in the oven. Preheat your oven to 375°F (190°C), arrange the taquitos on a baking sheet (not touching), and bake for 8–10 minutes until they’re hot and the tortillas have re-crisped. If you have an air fryer, that works even faster — 375°F for 4–5 minutes is usually perfect. Avoid the microwave at all costs, as it will turn the crispy tortillas into soft, sad rolls in seconds. If you’re reheating from frozen, bake at 400°F for 14–16 minutes (or air fry at 375°F for 7–8 minutes). I’ve found that leftover taquitos stored in the fridge and reheated this way taste nearly as good as fresh — the filling stays moist and the tortillas get that satisfying crunch back.
Share Your Version!
I truly believe that the best recipes are the ones we make our own, and I’d love to see how these buffalo chicken taquitos turn out in your kitchen. Did you go all-in with the blue cheese, or did you try the smoky chipotle variation? Was the creamy cilantro ranch a hit with your family? Drop a comment below with your star rating — your feedback helps other readers know what to expect, and it absolutely makes my day to hear about your cooking adventures.
If you snap a photo (and I hope you do — these taquitos are gorgeous on a platter), tag me on Instagram or Pinterest @exorecipes. I love nothing more than scrolling through my feed and seeing your crispy, golden creations. And here’s a question for you: what’s your go-to game-day dip? For me, it’s always this creamy cilantro ranch, but I’m always looking for new ideas. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡
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Buffalo Chicken Taquitos with Creamy Cilantro Ranch
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 taquitos 1x
- Method: Appetizer
- Cuisine: American
Description
Crispy baked taquitos filled with spicy buffalo chicken and served with a cool, creamy cilantro ranch dipping sauce. Perfect for game day or a fun weeknight dinner.
Ingredients
- 2 cups shredded cooked chicken
- 1/2 cup buffalo wing sauce
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled blue cheese (optional)
- 12 small flour tortillas (6-inch)
- 2 tablespoons melted butter or olive oil
- For the Creamy Cilantro Ranch:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine shredded chicken, buffalo sauce, softened cream cheese, cheddar cheese, and blue cheese if using. Mix until well combined.
- Place a heaping tablespoon of the chicken mixture in a line down the center of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
- Brush the tops of the taquitos with melted butter or olive oil.
- Bake for 15-20 minutes, or until golden brown and crispy.
- While taquitos bake, make the creamy cilantro ranch: In a small bowl, whisk together sour cream, mayonnaise, buttermilk, cilantro, garlic powder, onion powder, dill, salt, and pepper. Refrigerate until ready to serve.
- Serve taquitos warm with the creamy cilantro ranch for dipping.
Notes
For extra crispiness, broil the taquitos for 1-2 minutes after baking. You can also use tortilla chips instead of rolling taquitos—just spoon the mixture onto chips and bake for 10 minutes.
Nutrition
- Calories: 320
- Sugar: 2g
- Fat: 18g
- Carbohydrates: 22g
- Protein: 16g
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