Mexican Buffalo Chicken Skillet Dip Recipe 435 Recipes

MEXICAN BUFFALO CHICKEN SKILLET DIP

Steps:

• In 10-inch nonstick skillet, heat cream cheese, pepper sauce and taco seasoning mix over medium heat 4 to 5 minutes, stirring constantly, until smooth.
• Add chicken, continuing to stir and cook 1 to 2 minutes longer or until starting to bubble. Stir in sour cream; heat 2 to 3 minutes longer or until heated through.
• Serve with tortilla chips and celery sticks.

MEXICAN BUFFALO CHICKEN SKILLET DIP RECIPE - (4.3/5)

Steps:

• In 10-inch nonstick skillet, heat cream cheese, pepper sauce and taco seasoning mix over medium heat 4 to 5 minutes, stirring constantly, until smooth. Add chicken, continuing to stir and cook 1 to 2 minutes longer or until starting to bubble. Stir in sour cream; heat 2 to 3 minutes longer or until heated through. Serve this dip right out of the skillet with tortilla chips and celery sticks. Note: Great to add fresh garnishes such as blue cheese crumbles, sliced green onion, chopped fresh jalapeños or a slight drizzle of extra pepper sauce on top.

HALLOWEEN BUFFALO CHICKEN SKILLET DIP RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a bowl, combine chicken, cream cheese, monterey jack, cheddar, buffalo sauce, and ranch.
• On a lightly floured surface, roll out 1 tube of pizza dough. Cut out triangles for eyes, and a mouth.
• Bake for 12 minutes, or until the pieces are golden brown, slightly risen and cooked through.
• Cut the remaining dough into squares, place a cube of cheese on each one, and roll into balls. Repeat with the other tube of pizza dough. Place in a ring around the edges of a greased oven-safe skillet or dish.
• Fill the middle of the dish with the dip filling.
• Bake for 35 minutes.
• Coat all of the dough with melted butter. Place the dough face pieces on the dip.
• Enjoy!

MEXICAN BUFFALO CHICKEN DIP RECIPE - (4.6/5)

Steps:

• Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray. Mix refried beans and 2 tablespoons taco seasoning mix in small bowl; spread in bottom of casserole. In medium bowl, mix cream cheese, celery, dressing and hot sauce. Stir in chicken. Spoon chicken mixture over refried beans in casserole. Bake uncovered 35 minutes or until heated through. Let stand 10 minutes before serving. Top the hot dip with sliced green onions mixed with crumbled blue cheese. Serve with tortilla chips, celery sticks or other veggies or crackers.

MEXICAN BUFFALO CHICKEN DIP

Steps:

• Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
• Mix refried beans and 2 tablespoons taco seasoning mix in small bowl; spread in bottom of casserole. In medium bowl, mix cream cheese, celery, dressing and hot sauce. Stir in chicken. Spoon chicken mixture over refried beans in casserole.
• Bake uncovered 35 minutes or until heated through. Let stand 10 minutes before serving. Serve with tortilla chips, celery sticks or other veggies or crackers.

MEXICAN CHICKEN DIP

Steps:

• Preheat oven to 350F.
• Butter 13 x 9 inch baking dish.
• Heat oil in medium skillet over medium heat.
• Add onion, garlic, cumin and cayenne pepper and saute until onion is translucent, about 6 minutes.
• Add bell pepper and jalapenos and saute until soft, about 4 minutes.
• Transfer to bowl using slotted spoon.
• Add chicken to skillet and cook until opaque, stirring occasionally, about 6 minutes.
• Add onion mixture to chicken and stir to combine well.
• Transfer to prepared baking dish.
• Pour salsa over.
• Top with cheeses.
• Cover and bake until cheese melts, about 10 minutes.
• Dollop with sour cream, sprinkle with green onion and serve immediately.

BUFFALO CHICKEN SKILLET

Steps:

• Sprinkle salt and black pepper over chicken breast tenderloins.
• Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.
• Dip both sides of each chicken breast in the eggs and then in the panko.
• Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded tenderloins until crusts are golden and centers are no longer pink, about 4 minutes per side. Transfer to a large plate. Repeat with remaining oil and breaded tenderloins in 2 batches.
• Return all chicken to the skillet. Pour wing sauce over chicken. Sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes.