tablespoons ranch dressing or blue cheese dressing, if desired
Batter
1/2
cup Original Bisquick™ mix
1/2
cup milk
2
eggs
Toppings
1/3
cup blue cheese crumbles
4
green onions, chopped (4 medium)
1
bunch fresh cilantro, chopped
DIRECTION:
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
In medium bowl, mix shredded chicken, Cheddar cheese and ranch dressing. Pour about half to three-fourths of the Buffalo sauce (reserving remaining for serving) into chicken mixture. Mix until combined.
In medium bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 tablespoon batter into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon batter over chicken mixture in each muffin cup.
Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With knife, loosen sides of pies from pan and remove. Place top sides up on cooling rack. Cool 5 minutes longer, then transfer pies to serving tray.
Top each with blue cheese, chopped green onion, chopped cilantro and a drizzle of reserved Buffalo sauce. Serve warm.
package (11.5 oz) Old El Paso flour tortillas for burritos (8 tortillas)
2
cups finely shredded Mexican cheese blend (8 oz)
2
cups shredded or finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
can (4.5 oz) Old El Paso chopped green chiles
1/4
cup sliced green onions (4 medium)
2
tablespoons butter or margarine, melted
1
cup Old El Paso Thick 'n Chunky salsa
Direction:
Top one half of each tortilla with cheese, chicken, green chiles and onions. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and thoroughly heated. Cut into wedges. Serve with salsa.
