Time: 20 min.
Complexity: easily
Servings: 10

This recipe combines two popular game-watching appetizers into one delicious dinner idea for a crowd. The tacos are made in a ring shape, perfect for serving with a dipping sauce in the center. Inside the crispy taco pockets are shredded chicken, tossed with a tangy, creamy sauce, and topped with gooey, melted cheese. This appetizer packs all the bold flavors of American-style hot buffalo wings. Serve with a cold beer.

Ingredients:

• 2 cups shredded grilled chicken
• 110 g cream cheese, cut into pieces (room temperature)
• 0.5 cups Buffalo hot sauce + extra for serving
• 2 green onions, thinly sliced, white parts separated from green parts
• 10 Crispy Flat-Bottomed Taco Pockets
• 2.5 tbsp. grated mozzarella (about 300 gr.)
• 10 thin slices cheddar (about 150 g)
• 1/4 cup fresh cilantro leaves
• 2 medium carrots, grated on a coarse grater
• 1 large stalk celery, thinly sliced, + 1/4 cup celery leaves
• Juice of half a lime
• Ranch sauce, for filing
• Special equipment: 15" metal pizza pan; 4" ovenproof bowl or ramekin.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

grilled chicken, cream cheese, buffalo sauce, mozzarella cheese, cheddar cheese, tacos

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Preparation:

Step 1
• Preheat oven to 425°F (220°C). Spray a round metal pizza pan with cooking spray. Place a ramekin or 4-inch bowl in the center of the pan.
Step 2
• In a bowl, combine the cream cheese and Buffalo hot sauce until smooth. Add the chicken and white parts of the green onions. Divide the chicken mixture among the taco pockets and sprinkle with mozzarella. Arrange the tacos on the prepared pizza pan around the ramekin to create a sunburst effect. Top each taco with a slice of cheddar (the slices will overlap slightly). Bake until the cheese is melted and the taco pockets are light golden, about 8 minutes.
Step 3
• Meanwhile, in a medium bowl, combine the cilantro, carrots, celery, celery leaves, green onions, lime juice, 1/4 teaspoon salt, and some freshly ground black pepper.
Step 4
• Top each taco with some lettuce and drizzle with ranch dressing and Buffalo hot sauce. Place a ramekin in the center of the taco for dipping.

Votes: 1