BUFFALO CHICKEN CUPS
A fun way to serve buffalo chicken in bite-sized cups! I made these after thinking about what a hit buffalo chicken is with my guests, but wanting to keep it a little less messy to eat during the big games. They were a hit, so I thought I'd share :) This is especially fast and easy if you already have some cooked chicken on hand to shred and use. Note - if you like bleu cheese with your buffalo chicken, feel free to sub in bleu cheese dressing instead of ranch, or bleu cheese instead of the cheddar. We're just not bleu cheese fans around here ;)
Provided by Starrynews
Categories < 30 Mins
Time 20m
Yield 12 bite-sized cups
Number Of Ingredients 7
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
Make and share this Buffalo Chicken Filled Tortilla Cups recipe from Food.com.
Provided by Shelby Jo
Categories Lunch/Snacks
Time 10m
Yield 12 bite sized cups
Number Of Ingredients 8
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
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
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.
BUFFALO CHICKEN
Topped with gooey cheese and sauce, these quick and easy buffalo chicken breasts have fantastic flavor. -Jeanne Collins, Cary, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a shallow bowl, whisk eggs. Place bread crumbs in another shallow bowl. Dip chicken in eggs, then coat with bread crumbs., In a large skillet over medium heat, cook chicken in oil for 7-10 minutes on each side or until chicken juices run clear, adding wing sauce during the last 2 minutes. Turn to coat chicken. Sprinkle with cheeses. Cover and cook until cheese is melted.
Nutrition Facts : Calories 349 calories, Fat 19g fat (5g saturated fat), Cholesterol 101mg cholesterol, Sodium 935mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.
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