Not sure there's anything better than buffalo chicken dip. Except maybe tacos. So obviously, when you marry the two together and make it bite size, the finished product is no doubt a crazy good crowd pleaser.
Mini Buffalo Chicken Tacos
- 2, boneless skinless chicken thighs, seasoned with salt, garlic powder, and baked for 20-25 minutes in a 350 degree oven, then chopped
- 1/2 cup Franks Red Hot Sauce
- 1 cup whipped cream cheese
- 1 tbsp ranch dressing
- 3/4 cup shredded cheddar
- 1 package of flour tortillas and a 2" round cutter
- Blue cheese dressing for dipping
- Scallions for garnish
Preheat oven to 375 degrees.
After the chicken is cool enough, chop or dice it into small bite sized pieces and set aside. In a sauce pan or saute pan over medium low heat, add the cream cheese and franks hot sauce. Stir occasionally until cream cheese is melted, about 3-5 minutes. Add the ranch dressing and chicken and stir. Slowly sprinkle the cheese into the mix, stir, and once melted, remove from heat. Set mixture aside in a bowl to cool.
Line a baking sheet with parchment paper and sprinkle shredded cheese lightly on the bottom of the pan.
With a 2" round cutter, make mini tortillas out of the larger tortillas. Once all are cut, begin assembling.
Place a teaspoon or two of buffalo chicken dip into each mini tortilla. Fold one half of the tortilla over to meet the other side to shape it like a taco. Place assembled mini tacos on the baking sheet and sprinkle a little more shredded cheese on top of each one.
Give the tacos a little dose of nonstick cooking spray, and place into the oven for a total baking time of 10-12 minutes. Flip the tacos once at about 5-6 minutes, so that each side gets a chance to get all *chusty* (that's cheese crust-y...who doesn't love some cheese crust?!?)!
Garnish with some chopped scallions and serve with blue cheese or ranch dressing, carrots, and celery!
Might I suggest serving these with... A cold beer, such as a pale ale like Lagunitas
Want to serve something else that has that buffalo chicken flavor? Try my buffalo chicken soup! It’s perfect for a crowd!
Kid Tip: Now, say you have some kids at your house. Spicy doesn’t always equate to children. Mix about 1/2 cup of whipped cream cheese with 1/2 cup of shredded cheddar and follow the same mini taco assembly and baking instructions as the buffalo chicken tacos. Voila, for kids.