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Crispy Buffalo Chicken Taquitos

Serves: 4-5
A new take on a classic late night snack - taquitos with an added buffalo kick will be a new favorite.


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  • 1 lb shredded chicken, about 2-3 cups
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Pinch salt and pepper
  • ½ cup buffalo sauce
  • 4 oz Rizo Bros Queso Oaxaca, shredded
  • 10-12 small corn tortillas
  • Avocado oil, to pan fry
  • Desired toppings such as salsa, sour cream, and cilantro


  1. In a medium bowl, mix together the shredded chicken, garlic powder, onion powder, and a pinch of salt and pepper. Add the buffalo sauce and oaxaca and mix to combine.
  2. Heat the tortillas in a damp paper towel in the microwave to make them pliable. Spoon a couple spoonfuls of the chicken mixture into the center of each tortilla and roll up into a taquito.
  3. Heat a medium, shallow skillet over medium heat and add enough oil to coat the bottom of the pan. When the oil is hot, place 3-4 taquitos, seam-side down, in the oil. (To test if the oil is hot, toss a piece of tortilla in the oil: If it bubbles up, it’s hot.)
  4. Pan fry the taquitos until golden brown on each side, rotating as it browns, about 4-5 minutes total. Set aside on a paper towel lined plate and repeat with the remaining taquitos.
  5. Serve hot with toppings such as sour cream, salsa, and cilantro.