Buffalo Chicken Cups Food

BUFFALO CHICKEN CUPS

Steps:

• Combine chicken and hot sauce in a pan and warm through, mixing well.
• Put tortilla chip scoops out on platter.
• Combine ranch dressing and sour cream, mixing well.
• When chicken is warm, fill each chip with buffalo chicken mixture.
• Sprinkle each chip with cheddar cheese.
• Top each chip with a dollop of the ranch dressing & sour cream mixture.
• Sprinkle with diced celery.
• Enjoy!

BUFFALO CHICKEN LETTUCE CUPS

Steps:

• Place the lettuce leaves on a serving platter and arrange the celery, blue cheese and parsley in small individual serving bowls and set aside.
• Toss the ground chicken or turkey with the hot sauce, thyme, chile flakes and 1 1/2 teaspoons black pepper, or to taste, until combined in a medium bowl; set aside.
• In a small skillet, heat the butter and oil over medium-high heat. When the butter is almost melted, add the onion and 1 teaspoon salt. Cook, stirring occasionally, for 2 minutes, then stir in the garlic. Cook until the onion is golden and tender, then stir in the ground chicken mixture. Cook until browned all over, stirring occasionally, about 6 minutes. Spoon into a serving bowl and serve with the platter of lettuce leaves, bowls of garnish and the Pickled Red Onion Vinaigrette.
• Place the vinegar, sugar, 1/2 cup water and 1 teaspoon salt in a 2-quart saucepan over medium-high heat and bring to a boil; stir in the red onions and let simmer for 5 minutes, then remove the pan from the heat and let cool.
• Drain the onions, reserving the pickling liquid. Put the onions in a blender with the olive oil, lemon zest, 1 teaspoon salt and 1 teaspoon pepper, and blend on high while slowly drizzling in just enough of the reserved pickled liquid until emulsified and at a pourable consistency (you will not use all the liquid). Makes about 2 cups. Can be refrigerated in an airtight container for up to 2 weeks.