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Buffalo Chicken Dip Taco Cups
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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!
Course
Appetizer, Snack
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
19
minutes
mins
Total Time
29
minutes
mins
Servings
6
taco cups
Calories
382
Author
Whitney Bond
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
Calories:
382
kcal
|
Carbohydrates:
17
g
|
Protein:
24
g
|
Fat:
23
g
|
Saturated Fat:
12
g
|
Cholesterol:
101
mg
|
Sodium:
1494
mg
|
Potassium:
235
mg
|
Sugar:
2
g
|
Vitamin A:
705
mg
|
Calcium:
221
mg
|
Iron:
1.8
mg