INGREDIENTS:
Buffalo Chicken Mixture
- 6
- tablespoons butter, melted
- 1/2
- cup hot sauce
- 1/4
- teaspoon seasoned salt
- 1/4
- teaspoon pepper
- 1 1/2
- to 2 cups shredded or chopped cooked chicken
- 1
- cup freshly shredded sharp Cheddar cheese (4 oz)
- 2
- 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.
-
- Ingredients:
-
- 1
- 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.
