Type what you have

Ingredients

• ✓ buffalo sauce
• chicken breast
• cream cheese
• sour cream
• tortilla chip

Instructions

1. 1 Combine the cream cheese, sour cream, and Buffalo sauce in a mixing or microwave-safe bowl.
2. 2 Fold in the pulled chicken once thawed, and serve cold or microwave on high for 2 minutes, stirring until the dip is heated throughout.
3. 3 Serve alongside your favorite tortilla chips.

By Tyson Chicken

Ingredients

• ✓ buffalo sauce
• flour tortilla
• oaxaca cheese
• ranch dressing
• chicken breast

Instructions

1. 1 Heat a skillet over medium-high heat. Place tortilla onto skillet and top with Oaxaca cheese. Drizzle on Buffalo sauce and ranch dressing. Place chicken one half of the tortilla and cook until cheese is melted, 2 to 4 minutes.
2. 2 Fold the tortilla in half, enclosing the filling. Flip once in the pan, and cook until both sides are golden brown, about 3 minutes more.
3. 3 Remove from skillet and cut quesadilla into 4 triangles.

By thedailygourmet

Ingredients

• ✓ buffalo sauce
• chicken breast
• buttermilk
• garlic powder
• all-purpose flour
• poultry seasoning
• black pepper
• olive oil

Instructions

1. 1 Slice each chicken breast horizontally into 2 thin fillets. Place chicken in a resealable zip-top bag with buttermilk, Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
4. 4 Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.
5. 5 Add enough oil to a large skillet so that it thickly coats the bottom; heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.
6. 6 Finish chicken breasts in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Rebekah Rose Hills

Ingredients

• ✓ buffalo sauce
• chicken breast tenderloin
• mayonnaise
• sour cream
• blue cheese
• bacon
• green onion
• jalapeno pepper

Instructions

1. 1 Dice cooked chicken tenders. Transfer to a large bowl and add mayonnaise, sour cream, Buffalo sauce, blue cheese, bacon, green onions, and jalapeno. Stir to combine.
2. 2 Allow to come together/thicken in the refrigerator for 1 hour before serving.

By sweetkness

Ingredients

• ✓ buffalo sauce
• cooking spray
• all-purpose flour
• egg
• panko bread crumb
• ranch dressing mix
• green bean

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and grease with nonstick spray.
2. 2 Place flour in a shallow bowl. Whisk 1/2 cup Buffalo sauce and eggs together in a small mixing bowl. Combine bread crumbs and ranch mix in a third bowl.
3. 3 Dredge green beans in flour, dip in the egg mixture, then coat with the bread crumbs. Set out on the prepared baking sheet.
4. 4 Roast in the preheated oven until golden brown, about 12 minutes. Serve immediately with remaining Buffalo sauce for dipping.

By Nelena Brown

Ingredients

• ✓ buffalo sauce
• chicken tender
• olive oil
• shallot
• cream cheese
• ranch dressing
• salt
• black pepper
• gouda cheese
• colby monterey jack cheese
• tortilla

Instructions

1. 1 Place chicken tenders in a medium pot, cover with water, and bring to a boil over medium-high heat. Reduce temperature to medium-low; simmer until chicken tenders are cooked through, 6 to 8 minutes. Drain; transfer tenders to a cutting board and cut or shred as desired.
2. 2 Heat oil in a skillet over medium heat; cook shallot until soft and translucent, about 5 minutes.
3. 3 Combine cream cheese, ranch dressing, Buffalo sauce, and cooked shallots in a bowl until creamy. Stir in chicken; season with salt and black pepper.
4. 4 Spread some Buffalo chicken mixture on 1 tortilla; top with some Gouda and Colby-Jack cheeses. Cover with a second tortilla; set aside. Repeat with remaining tortillas, chicken mixture, and cheeses.
5. 5 Heat a skillet over medium heat. Add 1 quesadilla; cook until browned on 1 side, about 3 minutes. Carefully flip; cook until tortilla is crisp and cheese melted, about 3 minutes more. Repeat with remaining quesadillas.

By Diana71

Ingredients

• ✓ buffalo sauce
• rotisserie chicken breast
• butter
• ranch dressing mix
• cream cheese
• chicken broth
• blue cheese
• flatbread
• mozzarella cheese

Instructions

1. 1 Chop chicken into bite-sized pieces.
2. 2 Melt butter in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Scatter chicken in the bottom of the pot. Top with Buffalo sauce, then ranch mix, and finally cream cheese cubes; do not stir. Pour in chicken broth and hit Cancel.
3. 3 Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in blue cheese.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Place 2 flatbreads on a baking sheet. Spread 1/2 of the dip on each one and top with mozzarella cheese.
7. 7 Bake in the preheated oven until cheese is golden brown, about 14 minutes. Cut into 16 slices to serve.

By thedailygourmet

Ingredients

• ✓ buffalo sauce
• ✓ buffalo sauce
• cream cheese
• blue cheese
• chicken
• ranch dressing
• egg
• cooking spray

Instructions

1. 1 Combine cream cheese, blue cheese, and 1 tablespoon buffalo sauce in a microwave-safe bowl. Microwave on high for 1 minute, then stir. Microwave for up to 1 more minute, stirring every 15 seconds, stopping when mixture is creamy and smooth. Set aside to cool for 5 minutes. Mix in cooked chicken and ranch dressing.
2. 2 Whip eggs in a bowl until light and lemon-colored.
3. 3 Heat a large skillet over medium-high heat. Spray with cooking spray. Pour in the eggs and cook until slightly set, about 3 minutes. Add chicken mixture and cook until top is set, 1 to 2 more minutes. Fold omelet onto itself and slide onto a plate. Drizzle with buffalo sauce.

By thedailygourmet