How to Make Chicken Tortilla Bites (With a Buffalo Kick)

Football is a big deal in my house. When fall rolls around you can find my family and friends huddled together in my den eating and screaming at the TV. Sometimes my team wins and sometimes they lose (ok, most of the time they lose) but it doesn't matter because I just spent the last few hours with good food and great company. These buffalo chicken tortilla bites never last long and it's always the most requested recipe for game day. Simple to make and beyond delicious, these pop-in-your-mouth bites of awesomeness are a must for your next game day gathering!

Ingredients
1/3 cup hot sauce
3 tablespoons unsalted butter
2 teaspoons Worcestershire sauce
1/4 teaspoon ground black pepper
1 cup rotisserie chicken, shredded
6 flour tortillas
1/2 cup cheddar cheese
1/2 cup blue cheese crumbles
1/3 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
1 teaspoon lemon juice
pinch salt and pepper
1 celery stalk, sliced

Related: 35 fun party recipes perfect for football season entertaining

Directions
1. Preheat oven to 400°F. Prepare a mini muffin tin by spraying it with cooking oil spray.

2. In a sauce pan over medium heat, combine hot sauce, butter, Worcestershire sauce, and pepper. Cook until the butter is melted and ingredients are blended.

3. In a large bowl, stir to combine chicken and buffalo sauce.

4. Using a 2 1/2" round cookie cutter, cut out 24 tortilla rounds.

5. Place the rounds in the prepared muffin tin and fill each cup with the buffalo chicken mixture. Sprinkle the remaining 1/2 cup of cheese on top of each tortilla cup. Place in the oven and bake for 10 to 15 minutes until the cheese is melted and the tortilla cups are crisp.

6. To make the blue cheese dressing, combine blue cheese, mayonnaise, sour cream, milk, lemon juice, salt and pepper in a bowl. Remove the buffalo chicken bites from the pan and place on a serving plate. Top each buffalo chicken tortilla bite with a dollop of blue cheese dressing and a piece of celery or serve the dressing and celery on the side.

- By Meredith Steele

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