Baked Buffalo Chicken Tacos Food

BUFFALO CHICKEN TACOS

Steps:

• 1. Pre-heat charcoal or indoor grill to medium-high heat. 2. Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes. 3. After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast. 4. Warm Mission® Tortillas. Evenly spread 1 tablespoon of Mission® Guacamole Flavored Dip edge to edge. 5. Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves. 6. Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas. 7. Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a ¼ cup of blue cheese dressing in a small ramekin.
• - These colorful tacos contain a number of nutrients that can help to maintain good health including heart healthy lean protein, omega fatty acids and vitamin A. - Reduce the fat content of this recipe by lightening the avocado topping with low fat or fat free ranch dressing. - Use the pre-roasted whole chickens, and shred the meat for ease of preparation. - Use your favorite microwavable chicken nuggets and toss these in hot sauce for ease of preparation. - For another time saving idea; but pre cut celery sticks.

BUFFALO CHICKEN TACOS

Steps:

• In a large saucepan over medium heat, stir together the hot sauce and butter until the butter melts and emulsifies into the hot sauce. Add the shredded chicken and stir to coat. Heat it in the sauce for a few minutes, stirring constantly, just until the chicken is heated through. Don't over cook or the sauce will separate.
• Serve the shredded Buffalo chicken filling with warmed taco shells or corn tortillas, lettuce, green onions, celery and/or crumbled blue cheese or blue cheese dressing, as desired.

BAKED BUFFALO CHICKEN TACOS

Steps:

• Preheat oven to 400 degrees.
• Melt butter is a large skillet and add chicken to heat through.
• Add hot sauce, continue heating until warmed through.
• Add 1-2 T. of shredded cheese to the bottom of a taco shell, and top with a heaping tablespoon of shredded chicken mix. The two items together should fill each shell about 3/4 full.
• Continue filling all 12 shells as above, lining them upright in a 9 x 13 pan pan, sprayed with cooking spray. I use a rolled clean dish towel along one side of the pan while I am filling them to help the filled shells to stay upright. I was able to place 8 filled shells down the middle of the pan and two length-wise on each side of the row. The shells lining the side helped keep the middle row upright.
• Sprinkle the remaining shredded cheese across the tops of the shells.
• Bake uncovered for 7-10 minutes until the cheese is melted, and the edges of the shells are browned.
• While baking, prepare the mixed salad topping by tossing the finely chopped broccoli, celery, parsley and lettuce. Toss with the ranch dressing, adding more to taste if desired.
• If all members of the household like blue cheese, it can be mixed in the salad. If not, those who enjoy blue cheese add it at the table.
• When tacos are finished baking, serve hot, topped with salad.
• Extra buffalo sauce, ranch, and blue cheese can be placed on the table as additions.

SIMPLE SALSA CHICKEN

Steps:

• Place chicken in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese. , Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°. If desired, serve with lime wedges and sliced avocado.

BAKED BUFFALO CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees.
• Spray skillet with cooking spray. Add chicken and cook 4 minutes each side until browned.
• Place chicken in an 11 x 7 baking dish coated with cooking spray.
• Combine hot sauce and next 4 ingredients. Pour over chicken and bake uncovered for 25 minutes. Serve with dressing.

BUFFALO CHICKEN TACOS

Steps:

• Slice chicken tenders in half lengthwise. Saute in vegetable oil over medium-high heat until browned and cooked through.
• Remove tenders from pan and place into a bowl with 1 cup hotwing sauce. Set aside.
• Peel and slice onion into thin circles. Dip individual rings into milk, then into flour and set aside.
• Preheat 2 inches vegetable oil in a pan over medium-high heat. Fry onion rings until golden browned, then remove to paper towel lined pan to drain well.
• Place flatbread into microwave and warm for 45 sec-1 minute.
• Per taco: use one flatbread, sprinkle crumbled blue cheese into center. Add chicken tenders, onion rings. Top with ranch sauce (recipe follows).
• Ranch Sauce: 1 cup ranch dressing, 1/4 tsp cumin, 1/2 cup hotwing sauce, combined well.