Cheesy Buffalo Chicken Boats
These fun little taco boats are baked til crisp and then filled with all your favorite things: chicken, hot sauce, cheese, and more cheese. Perfect game day appetizer or quick 20 minute dinner!
Foto: The Food Charlatan — The Food CharlatanIngredients
- 1 package Old El Paso Mini Soft Tortilla Taco Boats
- 1 & 1/2 tablespoons butter (melted)
- 3/4 teaspoon salt
- 2 cups rotisserie chicken (shredded)
- 1/3 cup buffalo hot sauce (or to taste)
- 8 ounces cream cheese (softened)
- 1 cup frozen peas
- 1 cup cheddar cheese (shredded)
- 1/4 to 1/3 cup green onions (chopped)
Steps
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
Line the tortilla boats up on the baking sheet, and brush each one with the melted butter.
Sprinkle 3/4 teaspoon salt on the inside and out of the boats
Bake at 400 for about 8-9 minutes, or until they are lightly browned and crispy.
Meanwhile, in a small bowl combine chicken and hot sauce.
Add to a skillet with cream cheese and peas. Cook over medium low until warm. Or you could simply warm this mixture up in the microwave. Whatever floats your boat.
Spoon the filling into the crisped taco boats. Top each boat with shredded cheese.
Turn your broiler on and move the oven rack to the highest position.
Broil the boats until the cheese is melted and bubbly, 1-3 minutes. Don't walk away!!
Top with green onions and serve!
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