MINI BUFFALO CHICKEN PIES

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.

CHICKEN-CHILE QUESADILLAS

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.