Description
These Mini Buffalo Chicken Tortilla Cups are perfect for parties or game day snacks. Crispy tortilla cups filled with spicy buffalo chicken, topped with melted cheese, and a drizzle of ranch dressing.
Ingredients
Scale
Tortilla Cups:
- 12 tortillas* (sub gluten-free if necessary)
Buffalo Chicken Filling:
- 1 lb boneless, skinless chicken breast
- ½ cup plain greek yogurt (I prefer full-fat)
- ½ cup buffalo sauce
- ¼ cup ranch + more for topping
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- dash of cayenne (optional)
Topping:
- 1 cup shredded cheddar cheese
- chopped green onion (optional)
Instructions
- Prepare the Tortilla Cups: Preheat the oven to 375°F. Cut tortillas into circles using a cookie cutter. Press into a mini muffin tin and bake until crispy.
- Cook the Chicken: Cook chicken in a skillet until no longer pink. Shred the chicken.
- Make the Filling: In a bowl, mix shredded chicken, greek yogurt, buffalo sauce, ranch, and seasonings.
- Assemble: Fill each tortilla cup with the buffalo chicken mixture. Top with cheddar cheese.
- Bake: Bake until cheese is melted and bubbly.
- Serve: Top with chopped green onions and an extra drizzle of ranch dressing.
Notes
- You can customize the spice level by adjusting the amount of buffalo sauce or adding more cayenne.
- These can be made ahead of time and baked just before serving.
Nutrition
- Serving Size: 1 mini cup
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 25 mg