Mini Buffalo Chicken Tortilla Cups Recipe
These Mini Buffalo Chicken Tortilla Cups are a flavorful and crowd-pleasing appetizer perfect for game days or casual gatherings. Crispy tortilla cups are filled with a creamy and spicy buffalo chicken mixture, topped with melted cheddar cheese and a drizzle of ranch for the perfect balance of heat and coolness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 mini tortilla cups 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Tortilla Cups
- 12 tortillas* (sub gluten-free if necessary)
Buffalo Chicken Filling
- 1 lb boneless, skinless chicken breast
- ½ cup plain Greek yogurt (preferably full-fat)
- ½ cup buffalo sauce
- ¼ cup ranch dressing + more for topping
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- dash of cayenne pepper (optional)
Topping
- 1 cup shredded cheddar cheese
- chopped green onion (optional)
Instructions
- Prepare the Tortilla Cups: Preheat the oven to 375°F (190°C). Cut each tortilla into four equal pieces. Gently press each piece into the cups of a muffin tin to form small cups. Bake for 8-10 minutes or until crisp and slightly golden. Remove and set aside.
- Cook the Chicken: Poach or bake the boneless, skinless chicken breasts until fully cooked, about 15-20 minutes, then shred the chicken using two forks.
- Make the Buffalo Chicken Filling: In a large bowl, combine the shredded chicken, Greek yogurt, buffalo sauce, ranch dressing, garlic powder, onion powder, paprika, salt, black pepper, and cayenne if using. Mix thoroughly until all ingredients are well incorporated.
- Assemble the Cups: Spoon the buffalo chicken mixture evenly into each pre-baked tortilla cup in the muffin tin. Top each cup with a sprinkle of shredded cheddar cheese.
- Bake to Melt Cheese: Return the filled tortilla cups to the oven and bake for an additional 8-10 minutes or until the cheese has melted and is bubbly.
- Serve: Remove from the oven and allow to cool slightly. Garnish with chopped green onions if desired and serve with extra ranch dressing on the side for dipping.
Notes
- You can substitute gluten-free tortillas if needed to make this recipe gluten-free.
- Adjust the amount of buffalo sauce and cayenne pepper according to your preferred spice level.
- For an even quicker version, use pre-cooked or rotisserie chicken.
- These cups are best served warm but can be reheated in the oven to maintain crispiness.
- Full-fat Greek yogurt adds creaminess but low-fat can be used as a substitute.
Keywords: Buffalo chicken, appetizer, mini cups, tortilla cups, game day snack, spicy chicken, party food, baked tortilla cups