Cheesy Buffalo Chicken Boats Recipe

Name: Cheesy Buffalo Chicken Boats
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 1 package Old El Paso Mini Soft Tortilla Taco Boats; 1 and 1/2 tablespoons butter, melted; 3/4 teaspoon salt; 2 cups rotisserie chicken, shredded; 1/3 cup buffalo hot sauce (or to taste); 1 8-ounce package cream cheese, softened; 1 cup frozen peas; 1 cup cheddar cheese, shredded; 1/4 to 1/3 cup green onions, chopped

Ingredients

1 package Old El Paso Mini Soft Tortilla Taco Boats
1 and 1/2 tablespoons butter, melted
3/4 teaspoon salt
2 cups rotisserie chicken, shredded
1/3 cup buffalo hot sauce (or to taste)
1 8-ounce package cream cheese, softened
1 cup frozen peas
1 cup cheddar cheese, shredded
1/4 to 1/3 cup green onions, chopped

PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 12

Instructions

Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
Line the tortilla boats up on the baking sheet, and brush each one with the melted butter.
Sprinkle 3/4 teaspoon salt on the inside and out of the boats
Bake at 400 for about 8-9 minutes, or until they are lightly browned and crispy.
Meanwhile, in a small bowl combine chicken and hot sauce.
Add to a skillet with cream cheese and peas. Cook over medium low until warm. Or you could simply warm this mixture up in the microwave. Whatever floats your boat. << harhar. get it??
Spoon the filling into the crisped taco boats. Top each boat with shredded cheese.
Turn your broiler on and move the oven rack to the highest position.
Broil the boats until the cheese is melted and bubbly, 1-3 minutes. Don't walk away!!
Top with green onions and serve!