Buffalo Chicken Tacos (From a Rotisserie Chicken)

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Buffalo Chicken Tacos

1 breast of a leftover rotisserie chicken

30-40 dashes of hot sauce

4-6 corn tortillas

Suggested Toppings

chopped lettuce

tomatoes

shredded cheddar or monterey jack cheese

sour cream or ranch dressing or blue cheese dressing

guacamole or fresh avocado slices

I love buffalo chicken. I love tacos……..buffalo chicken tacos? Mindblown.

I never knew that I likes spicy food until I was an adult, because it was just never served in my house growing up. Now, nothing makes my mouth water like hot wings. I’m getting hungry again just thinking about them!

So this idea, like many of my cooking creations, came from me trying to utilize what I had in my fridge to make a meal. Jose and I hadn’t been dating that long, and we were at my apartment, wanting something yummy to snack on. I saw leftover chicken breast, tortillas, hot sauce, cheese and fat free ranch……and the buffalo chicken quesadilla was born. It was so ridiculously easy, and still to this day Jose will say it’s one of the best things I have ever made.

So just to make it a bit more interesting, I turned them into tacos so I could add more veggies, and guacamole. I prepared the guac in my previous post before starting my tacos.

So, this is almost embarassingly easy. I start by shredding about one breast from my leftover rotisserie chicken, dropping it in a pan, and dousing it in hot sauce. I don’t usually measure, but I did count how many dashes I used and it ended up being a bit less than 40 for the amount of chicken I had.

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Since the chicken is already completely cooked, you just want to heat it over medium heat until hot, and the hot sauce starts to become absorbed by the chicken. It should only take a few minutes.

In the meantime, I get my toppings together. I used a shredded cheddar/monterey jack blend, chopped grape tomatoes, chopped lettuce for some crunch, low fat ranch dressing, and my awesome and fresh guacamole.

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Once my chicken is warmed, I put the pan aside so I can heat up my corn tortillas. I never really ate corn tortillas, always did wheat, until I started dating Jose, and now I much prefer them for tacos. They have more texture and meatiness to them.

I put the chicken aside because I want to completely focus on my tortillas, as they can very quickly burn if you’re not paying attention.

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You want to put a tortilla directly on the burner, over high heat. Each side only needs to warm for about 10 seconds, unless you like your tortillas more charred. I use tongs to flip over my tortillas; my boyfriend uses his bare hands (!!!) but I’m too much of a baby for that.

I like just the edges of my tortilla starting to char, like this:

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doesn’t that look yummy?

If you don’t have a gas stove, no worries; you can put your stack of tortillas on a plate with a moist paper towel, plastic wrap the whole plate, and put in the microwave for 30 seconds or so.

Either way you go, it should only take about a minute to have the tortillas ready for loading up. I start with 1/4 to 1/6 of my chicken (depends on how meaty you want your tacos, and how big your breast was)

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Then I add my cheese next, so that it can melt next to the hot meat

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and then my dressing, lettuce, tomato, and guacamole……..are you hungry yet?!?!

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And now it’s time to eat!

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This is a regular in our house, because it healthy, delicious, and so easy.

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