MINI BUFFALO CHICKEN TACOS RECIPES

Steps:

• Preheat oven to 375°F (190°C).
• Generously brush butter onto both sides of the tortillas.
• Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
• Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
• Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don’t burn.
• Shred a rotisserie chicken, removing all bones and skin.
• Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
• Serve along with your favorite taco toppings.
• Enjoy!

Steps:

• In a medium sized bowl, mix butter with 1/4 cup Franks RedHot, garlic powder and smoked paprika. Toss the rounds of tortilla in this. Arrange on the back of a muffin tray then bake for about 10 minutes at 350°F, or until just crisp but not too dark.
• Meanwhile, combine the chicken, cream cheese, scallion, salt and the remaining 1/3 cup of Franks RedHot.
• Once cooled, spoon a tsp of this mix into each crispy taco. Top with a pinch of mozzarella and arrange on a tray. Bake for 5 minutes at 350°F, or until just melted. Top with chives and dig in!