Easy Buffalo Chicken Tacos

Time: 10 minutes

Yield: 6 small tacos

Recipe from the lovely Mary Ehrhart


1 C diced celery

2 C shredded rotisserie chicken

1/2 C Franks Red Hot Buffalo Wing Sauce

1 T canola oil

6 white corn tortillas

salt

1 1/2 C Mexican Cheese Blend

Blue Cheese Dressing to taste


1. Dice yourself about 1 cup of celery.

2. Shred up about 2 cups of rotisserie chicken and place it in a bowl. Pour 1/2 cup of Franks Buffalo sauce over the top of the chicken and stir to combine. Pop it all into the microwave and heat it up.  

3. Heat  a large griddle over medium heat. Pour 1 tablespoon of oil on the skillet. Let it heat up and then take 1 corn tortilla and use it to spread the oil all over the griddle. Lay the other 5 tortillas on the oiled skillet and give them a little sprinkle of freshly cracked sea salt. If you don't have any freshly cracked sea salt, don't worry about it. Regular salt will do, but I highly recommend you buy some of the salt you see in the picture at your earliest convenience. Thank you for your cooperation. 

4. When the tortillas start to bubble up a bit (should only take 30 seconds or so) turn them over and sprinkle them with some cheese. This Mexican Four Cheese blend works super well, but regular cheddar would be fine too. 

5. Let the cheese melt then cover the cheese with chicken and sprinkle some celery on top. 

6. Grab some blue cheese dressing and add a little to each taco. 

Serve and enjoy!



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