Buffalo Chicken Filled Tortilla Cups Recipe Foodcom

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 POCKETS

Steps:

• Preheat oven to 375°. In a large skillet, cook chicken over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Remove from heat; stir in wing sauce., On a lightly floured surface, roll each biscuit into a 6-in. circle and top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal., Transfer to an ungreased baking sheet. Bake until golden brown, 12-14 minutes. If desired, serve with blue cheese dressing. Freeze option: Freeze cooled pockets in a freezer container. To use, reheat pockets on an ungreased baking sheet in a preheated 375° oven until heated through.

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.

BUFFALO CHICKEN LETTUCE CUPS RECIPE BY TASTY

Steps:

• Place chicken breasts, 2 teaspoons of salt, peppercorns, onion quarters, garlic cloves, bay leaves, and water in a large pot.
• Cover the pot and bring to a simmer over medium heat.
• Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
• Transfer the chicken to a cutting board and reserve at least ½ cup (120 ml) of the cooking liquid to use as chicken broth . Using 2 forks, pull the chicken apart until shredded.
• In a large nonstick pan, heat the oil over medium-high heat until shimmering.
• Add the diced onion, diced celery, and a pinch of salt. Sauté until the vegetables have softened, about 2 minutes.
• Add the minced garlic and sauté until fragrant, about 30 seconds.
• Add the hot sauce and chicken broth. Stir until the liquid has reduced slightly, about 5 minutes.
• Add the shredded chicken and mix until everything is well incorporated.
• Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
• Top with shredded carrots, sliced celery, and bleu cheese dressing.
• Enjoy!

BUFFALO CHICKEN STUFFED SHELLS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
• Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
• Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
• Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
• Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

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.

CHICKEN TORTILLA CUPS

Steps:

• Preheat the oven to 350 degrees F and coat 4 cups of a muffin pan with cooking spray. Fold each tortilla in half, then form into a cone, overlapping the sides. Fold up the point of the cone slightly, then press the tortilla into the prepared muffin pan to form a cup shape; coat with cooking spray. Transfer to the oven and bake until golden and crisp, about 15 minutes.
• Meanwhile, combine the flour, cumin, chili powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss to coat.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the onion, celery, carrots and bell pepper and cook until the vegetables begin softening, about 2 minutes. Add the tomatoes and chicken broth to the skillet and bring to a simmer. Cook until the vegetables are tender and the sauce thickens slightly, about 5 minutes. Stir in the cilantro and season with salt and pepper.
• Divide the chicken mixture among the tortilla cups. Top with the cheese.

CHEESY BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil; add chicken tenders. Cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes. Drain and cool until easily handled, about 5 minutes. Shred chicken with 2 forks.
• Beat cream cheese in a blender until smooth. Add ranch dressing, Buffalo wing sauce, and water; blend until smooth. Mix in shredded chicken and Colby Jack cheese.
• Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top. Sprinkle Cheddar cheese on top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.