Buffalo Chicken Filled Tortilla Cups Recipe Foodcom

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-FILLED TORTILLA CUPS

Steps:

• To assemble the cups, place a spoonful of the buffalo chicken mixture in a tortilla cup and put a little dollop of the blue cheese sour cream on top
• Sprinkle with chives and serve
• In a medium-size bowl, mix the pulled chicken with the hot sauce mixture and set aside
• In a small mixing bowl, mix the sour cream and blue cheese and season with salt and pepper
• Place a small sauce pot over low heat, add hot sauce
• Whisk in the butter until melted (the sauce will have an orange color)

BUFFALO CHICKEN FILLED TORTILLA CUPS

Steps:

• Place a small sauce pot over low heat, add hot sauce. Whisk in the butter until melted (the sauce will have an orange color).
• In a medium-size bowl, mix the pulled chicken with the hot sauce mixture and set aside. In a small mixing bowl, mix the sour cream and blue cheese and season with salt and pepper.
• To assemble the cups, place a spoonful of the buffalo chicken mixture in a tortilla cup and put a little dollop of the blue cheese sour cream on top. Sprinkle with chives and serve.

BUFFALO CHICKEN PHYLLO CUPS

Steps:

• Mix the chicken, Red Hot, dressing, and chunky bleu cheese together. Fill the mini phyllo cups with the mixture, and top with extra chunks of blue cheese.
• Cook at 350 for 10-12 minutes, or until warmed through.
• For the garnish, I use baby carrots, and cut them into 4 or 6 pieces, and the celery I cut to about that same size (~1 1/2 inches long and the thickness of a plastic coffee stirrer).

BUFFALO CHICKEN TAQUITOS

Steps:

• Preheat oven to 425 degrees.
• In a small sauce pot over medium low heat, melt butter.
• Add cajun seasoning, garlic powder. Stir to combine and cook for 1 minute.
• Add cream cheese and stir until melted and completely combined with butter and spices.
• Wisk in hot sauce and milk and simmer for 5 - 8 minutes. Add salt to taste. Combine chicken and sauce. Cool.
• Lay out a tortilla; fill with about 1/4 - 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
• Tightly roll up taquito and place seam side down on a greased baking sheet; repeat until chicken is gone. Note: To keep the tortillas rolled, place a few dabs of water on the overlapping end.
• Brush taquitos with vegetable oil on all sides.
• Bake for 12-15 minutes; rotate them every 5 minutes, until golden brown.
• Serve with blue cheese dressing and celery sticks.

LIGHT BUFFALO CHICKEN TORTILLA PIZZA

Steps:

• Heat oven to 425 degrees.
• Crisp tortillas in the oven for about 3 minutes on each side.
• Meanwhile, melt butter and hot sauce in a medium sauce pan, then add shredded chicken. Cook until heated through.
• Spread 2 tablespoons bleu cheese dressing on the bottom of each tortilla, and top with chicken. Then sprinkle cheeses on top.
• Bake until cheese is melted and bubbly, about 5 minutes.