Best Mexican Buffalo Chicken Skillet Dip Recipe 435 Recipes

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.

BUFFALO CHICKEN DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a bowl, mix the chicken, cream cheese, and buffalo sauce.
• Pour mixture into a cast iron skillet and smooth with a spoon.
• Cover with cheddar cheese and bake for 20 minutes, or until cheese is melted and bubbly.
• Top with scallions and serve with your favorite chips.
• Enjoy!

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.

THE BEST BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken on a large sheet of foil and sprinkle evenly with salt, pepper, and garlic powder. Wrap foil around chicken to form a pouch, sealing it around the edges. Place foil pouch on a rimmed baking sheet.
• Bake in the preheated oven for 1 hour. Remove from the oven and let stand for 15 minutes to cool slightly.
• Meanwhile, increase oven temperature to 375 degrees F (190 degrees C). Lightly grease a baking dish with cooking spray.
• Stir together cream cheese, ranch dressing, and hot sauce in a large bowl until well combined.
• Roughly chop or shred cooked chicken. Add to cream cheese mixture along with Cheddar cheese; stir to combine. Pour mixture into the prepared baking dish and sprinkle with blue cheese.
• Bake, uncovered, until bubbly and golden around the edges, about 30 minutes. Remove from the oven and let stand for 10 minutes. Sprinkle with green onions and serve.

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.