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!
Servings: 12 Servings
Calories: 270kcal
Ingredients
- 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
Instructions
- 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. << harhar. get it??
- 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!
Nutrition
Serving: 1boat | Calories: 270kcal | Carbohydrates: 15g | Protein: 17g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 753mg | Potassium: 117mg | Fiber: 1g | Sugar: 3g | Vitamin A: 516IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 1mg