Buffalo Chicken Filled Tortilla Cups

"These are a fun little appetizer or snack from Rachael Ray"
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by teresas photo by teresas
Ready In:
12 bite sized cups


  • 12 cup hot sauce, such as Frank's Red Hot
  • 1 tablespoon butter
  • 2 cups rotisserie-cooked chicken, shredded apart
  • 2 tablespoons sour cream
  • 2 tablespoons blue cheese
  • salt & freshly ground black pepper
  • 2 tablespoons chives, thinly sliced
  • 12 tortilla chips, scoops variety


  • Place a small sauce pot over low heat, add hot sauce. Whisk in the butter until melted (the sauce will have an orange color).
  • In a medium-size bowl, mix the pulled chicken with the hot sauce mixture and set aside. In a small mixing bowl, mix the sour cream and blue cheese and season with salt and pepper.
  • To assemble the cups, place a spoonful of the buffalo chicken mixture in a tortilla cup and put a little dollop of the blue cheese sour cream on top. Sprinkle with chives and serve.

Questions & Replies

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  1. These are so fun, spicy and cute! I did need to make some more of the sour cream and blue cheese mixture, but otherwise they came out great. Perfect snack for watching the big game!
  2. Such an easy little appetiser...and so delicious too!<br/>I used Louisiana Hot Sauce ( all I had)...and although it was on the fiery side, we enjoyed it..I did, however, have to warn others...and those I didn't get to in time....well, it was fun to see their reactions!!<br/>Like other reviewers...I too found it a little salty...possibly due to the doritos ( I used the 'Burn' variety, my kids love them!), and the fact that the blue cheese I used was full on, and quite salty too....I definitely wouldn't add any extra salt to this!<br/>Nevertheless...these went down well at the party that I took them to..even being complimented by an American couple there...who I noticed kept going back for more!!<br/>Thanks Shelby Jo...I'll be doing this again!<br/>Made for PRMR.
  3. Very easy and very good! I didn't do the individual chips b/c I had to feed a huge crowd but this combo worked great for a big platter of nachos. I also used unsalted butter, like TeresaS, to cut down on the possible saltiness and loaded up on the hot sauce (I like it spicy). The blue cheese-sour cream dressing was a big hit with my nacho noshers. I bought a block of blue cheese (rather than the store bought dressing) and mixed it with the sour cream. Very good. I used the leftover chicken and sour cream sauce the next day on a baked potato.
  4. This are darn good. I made as posted with the sour cream and blue cheese. The only problem I found was that it was on the salty side and I only used a dash of salt and pepper. I would suggest that you use unsalted butter. I didn't. I'm pretty sure the scoops have a lot of salt in them because I used them in another recipe it was also really salty. Just a heads up. We found the heat perfect for our taste buds. But we do like it hot. Thanks for posting. :)
  5. I used the 1/2 cup of hot sauce. My mother and DH found it too spicy. It's delicious. But next time I'll reduce the amount of hot sauce. Since we didn't find any scoops at the grocery store, I used restaurant kind and decided to mix everything, and dip the chips in it. I used ranch instead of blue cheese dressing. It was another way of serving this dish. Thanks Shelby Joe. Made for Zaar Star Game


  1. This was really, really tasty!! I had to add about 1/2 stick of butter instead of the 1 tablespoon, and it was still pretty darn hot!! I used ranch dip instead of the sour cream - blue cheese mixture and it worked out just fine. We also had more than 12-scoops worth, so I just kept making them until we used up all the chicken. I'd say it was about 36-40 scoops. Made for Shelby Jo's win for Football Pool 2008, Week #16.


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