Buffalo Chicken Taquitos 🌮🌮

These crispy, crunch, spicy buffalo chicken taquitos are sure to be a crowd favorite at your next game day party! Featuring Lola's Original Hot Sauce, you can also serve them with your favorite Lola's salsa!

Ingredients

• Buffalo Sauce
• 3/4 neutral, high smoke point oil (canola, avocado, etc)
• 1/4 cup butter, melted
• 1/2 cup Lola’s Original Hot Sauce
• 1/2 tablespoon white vinegar
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper, optional
• Salt and black pepper, to taste

The Base & Filling

• 2 cups Cooked rotisserie or poached chicken, shredded
• 12 Corn Tortillas Adjusted from 6–8 to match the 6-serving/12-taquito yield
• 1 cup Shredded Cheddar Cheese Freshly grated for optimal emulsification
• 2 tbsp Unsalted Butter melted
• 1/4 cup Red Onion finely minced
• 2 tbsp Green Onion thinly sliced 

Instructions

Prepare the buffalo sauce - Combine melted butter, Lola’s hot sauce, white vinegar, garlic powder, cayenne pepper, salt, and black pepper in a small pot and heat on medium heat. Bring to a gentle simmer and stir frequently. Remove from heart and set aside.

Prep the Filling - In a mixing bowl, combine shredded chicken, buffalo sauce, melted butter, cheese, Greek yogurt, minced red onions, garlic powder, and sea salt. Stir until the protein is evenly coated and the aromatics are fully integrated.

Warm the Tortillas - To ensure pliability, wrap the tortillas in a damp paper towel and microwave for 45 seconds. This steam-hydration method prevents the corn tortillas from cracking during the rolling process.

Roll the Taquitos - Spoon 2 tablespoons of filling onto the lower third of each tortilla. Roll tightly to create a compact cylinder and place seam-side down on a baking sheet to set the shape.

Fry Until Golden - Heat 3/4 cup neutral oil in a skillet over medium-high heat until it reaches 350°F. Carefully place taquitos seam-side down to seal the closure instantly. Fry for 1–2 minutes per side until a uniform golden crust forms. You will need to do this in batches as to not to crowd the pan