Name: Buffalo Chicken Ranch Crunch Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 soft flour tortillas, 4 inches each; 350 g cooked shredded chicken, rotisserie chicken works perfectly; 90 g cooked breaded chicken, cut into 12 topping pieces for texture; 120 g cream cheese, softened to room temperature; 80 ml buffalo wing sauce, adjust to taste for spice level; 150 g cheddar cheese, shredded; 60 ml ranch dressing, or homemade ranch for extra flavor; 3 green onions, thinly sliced; 0.5 teaspoon garlic powder; 2 teaspoons oil, for brushing tortillas and greasing the tin

Description

Buffalo Chicken Ranch Crunch Cups feature tender shredded chicken mixed with creamy ranch dressing, buffalo sauce, and cheddar cheese, all served in crispy baked tortilla cups and topped with a piece of breaded chicken for extra crunch. These handheld appetizers are perfect for game day parties, potlucks, or any gathering where you want to serve something impressive yet surprisingly easy to prepare.

Ingredients

Scale

12 soft flour tortillas, 4 inches each
350 g cooked shredded chicken, rotisserie chicken works perfectly
90 g cooked breaded chicken, cut into 12 topping pieces for texture
120 g cream cheese, softened to room temperature
80 ml buffalo wing sauce, adjust to taste for spice level
150 g cheddar cheese, shredded
60 ml ranch dressing, or homemade ranch for extra flavor
3 green onions, thinly sliced
0.5 teaspoon garlic powder
2 teaspoons oil, for brushing tortillas and greasing the tin

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Instructions

Prepare the Tortilla Cups: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with oil.
Brush the tortillas: Lightly brush both sides of each 4-inch tortilla with oil, ensuring even coverage.
Form the cups: Press each oiled tortilla gently into the muffin cups, allowing the edges to rise slightly above the rim for a crispy finish.
Bake until crispy: Bake for 8-10 minutes until the tortillas are golden brown and crispy but still pliable enough to remove without breaking.
Making the Buffalo Chicken Filling: In a large bowl, mix together the softened cream cheese, buffalo wing sauce, and ranch dressing until smooth and well combined.
Add the shredded chicken: Stir in the 350 g of cooked shredded chicken, garlic powder, and most of the green onions, reserving some for garnish.
Mix in the cheese: Fold in the shredded cheddar cheese gently until the filling is creamy and the cheese is evenly distributed throughout.
Assembly: Carefully remove each tortilla cup from the muffin tin and place on a serving platter or baking sheet lined with parchment paper.
Fill the cups: Spoon approximately 2-3 tablespoons of the buffalo chicken mixture into each tortilla cup, filling generously but not overfilling.
Top with breaded chicken: Place one piece of breaded chicken on top of each filled cup for a satisfying crunch and extra protein.
Garnish and serve: Sprinkle reserved green onions over the tops and serve immediately while the cups are still crispy.

Prep Time: 15 minutes
Cook Time: 30 minutes