Crispy baked tortillas are filled with Buffalo Chicken Dip to make individual Buffalo Chicken Dip Taco Cups, perfect for Taco Tuesday, parties or game day!

Buffalo Chicken Dip Taco Cups

Hello from Chicago Midway! I’m currently hanging at the airport waiting for my flight home to San Diego and thought I’d take a few minutes to share my most recent recipe obsession with all of you, TACO CUPS!

I first introduced these delightful little cups in a Ceviche Taco Cup recipe before Cinco De Mayo. I then introduced these Dessert Fruit Taco Cups for summer. Now I’m gearing up for football season with Buffalo Chicken Dip Taco Cups!

Yes, I know football season is 51 days away, and yes, this football loving girl is counting down the days! 😉

Buffalo Chicken Dip Taco Cups Recipe

Now, let’s talk Buffalo Chicken Dip for a minute. It’s a layer of creamy cheese, followed by a layer of flavorful buffalo chicken, topped with more cheese, it’s downright delicious!

Now what if I said that you could have your own personal, hand help taco cup full of it?! Would you be down with that? I thought you might be, so I did just that!

Ok I know you can’t wait for football season to make these, so go ahead and whip them up for Taco Tuesday or a summer party app!

Buffalo Chicken Dip Taco Cups

Love cheesy buffalo chicken dishes? Be sure to check out these recipes for Buffalo Chicken Dip Pizza, Buffalo Chicken Egg RollsBuffalo Chicken Cheesy Penne and Crock Pot Buffalo Chicken Alfredo!

Buffalo Chicken Dip Taco Cups Recipe

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Buffalo Chicken Dip Taco Cups

Crispy baked tortillas are filled with Buffalo Chicken Dip to make individual Buffalo Chicken Dip Taco Cups, perfect for Taco Tuesday, parties or game day!

Ingredients

  • 6 “fajita size” 6 inch flour tortillas
  • 2 cups cooked and shredded chicken breasts
  • ¾ cup buffalo sauce
  • 8 oz cream cheese
  • ¼ cup bleu cheese dressing, or ranch dressing
  • 1 cup cheddar cheese, grated

Instructions

  • Preheat the oven to 375°F.
  • Heat the tortillas, wrapped in damp paper towels, in the microwave for 30-45 seconds.
  • Place the warmed tortillas in 4 inch diameter ramekins or bowls.
  • Place in the oven and bake for 12 minutes.
  • In the meantime, combine the chicken and buffalo sauce in a large bowl, set aside.
  • Combine the cream cheese and bleu cheese dressing in a medium bowl, set aside.
  • Remove the tortilla “taco cups” from the oven, fill each halfway with the cream cheese mix, then fill with the buffalo chicken.
  • Top with the cheddar cheese.
  • Place all of the taco cups on a baking sheet and into the oven for 7 minutes.

Nutrition Facts

Calories 382kcal (19%)Carbohydrates 17g (6%)Protein 24g (48%)Fat 23g (35%)Saturated Fat 12g (60%)Cholesterol 101mg (34%)Sodium 1494mg (62%)Potassium 235mg (7%)Sugar 2g (2%)Vitamin A 705mg (14%)Calcium 221mg (22%)Iron 1.8mg (10%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

 

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