Crispy tater tots with layers of spicy buffalo chicken and melted cheese, topped with ranch dressing, crumbled blue cheese and green onion. These tater tot nachos are fully loaded and perfect as a meal or as an appetizer for sharing.
1 bag (2 LBS) frozen tater tots
2 boneless chicken breast, shredded
1 cup bacon, crumbled
1 cup plus Frank’s Red Hot Wings sauce, 1 tablespoon for garnish
½ cup blue cheese crumbles, plus 2 tablespoons for garnish
½ cup ranch dressing, plus 1 tablespoon for garnish
1 block cream cheese
1 cup shredded cheese
½ cup mozzarella cheese
2 green onions, garnish
Preheat the oven to 450 degrees. Line a sheet pan with foil.
Bake the bag of tater tots for 30 minutes, flipping them halfway through the cooking time.
In a large bowl, Stir together the shredded chicken, bacon crumbles, ranch dressing, wing sauce and blue cheese crumbles.
In a medium bowl, Mix together the two cheeses.
Place the cooked tater tots in a cast iron skillet. Spoon half the chicken mixture on top of the tots. Sprinkle half the cheese. Repeat the layers. Bake for 5-7 minutes or until the cheese is melted.
Garnish with the remaining dressing, wing sauce, green onions, and blue cheese.
Heat the olive oil in a large skillet over medium high heat.
Add the ground meat and sauté for 5 minutes and break it up with the back of a wooden spoon. Add all the ranch seasoning and stir to combine. Continue to cook the ground meat and break it down with the back of a wooden spoon until it’s fully cooked and no pink remains.
Once cooked, add ½ cup buffalo sauce and reduce to a simmer. Let simmer for 10 minutes.
In the same skillet, saute the red onion and garlic. Sprinkle the red pepper flakes, salt and pepper. Saute until fragrant, about 1-2 minutes.
Pour onion mixture and cooked meat in a large bowl, stir to combine.
Add the cream cheese to the bowl and mix until well combined.
Place parchment paper on the counter for your workspace.
Unroll one pizza crust dough out onto the prepared parchment paper, I like to work with one at a time.
Spread chicken mixture evenly on dough to within 1/4 inch from sides.
Sprinkle ½ of the blue cheese and ½ of the mozzarella cheese over the chicken mixture.
Starting with one long side, roll up dough; spread a thin layer of ranch dressing along one side to help it seal.
Repeat with the other dough and place both in the refrigerator for one hour or overnight.
Preheat the oven to 400°F and grease a 9 inch springform pan.
Place seam side down on cutting board. Using a sharp knife, cut the roll into 8 equal slices; place cut side down in the prepared pan.
Bake for 25 to 30 minutes or until deep golden brown.
Top with green onions and a drizzle of ranch dressing and if desired, additional Buffalo sauce.
It’s my best friend, Jason’s Birthday and the Tampa Bay Buccaneers’ first home game of the season! I wanted to make something special for our tailgate to celebrate Jason’s birthday.
Jason doesn’t have much of a sweet tooth so I wanted to create something that looked like a cupcake but was savory! He loves Buffalo chicken dip, so I created these Buffalo Chicken Dip Rolls with Blue Cheese frosting!
Think Cinnamon Rolls but with Buffalo Chicken Dip flavor! You basically are making cinnamon rolls but instead of cinnamon and sugar you are using chicken, onions, cream cheese, mozzarella and hot sauce.
1 onion, chopped
2 garlic cloves, chopped
1 pound boneless, skinless chicken breast, cut into small pieces
2 tablespoons butter
1 8 ounce Whipped Cream cheese
1 packet Ranch Dressing mix
1 tablespoon Ranch dressing
1 teaspoon Dried Oregano
1 cup favorite Buffalo Sauce (I used Texas Pete Buffalo Wing Sauce)
2 cups fresh mozzarella
1 Pillsbury Thin Crust Pizza dough
BLUE CHEESE FROSTING INGREDIENTS
10 ounce cream cheese room temperature
3 tablespoon butter room temperature, cut in small pieces
1 cup Blue Cheese Crumbles
1 teaspoon Ranch Dressing mix
½ teaspoon Powdered Sugar
Heat a pan over medium heat.
Melt the butter.
Saute chopped onions in butter over medium heat. Once onions are cooked, add the garlic and sauté for one more minute.
Add the chopped chicken to the same pan.
Sprinkle half of the Ranch dressing mix and oregano over the chicken and stir.
When chicken is done, add ½ cup of the Buffalo Sauce and heat for 5 minutes.
Remove from heat and set aside.
While the chicken is cooking, mix the cream cheese, mozzarella cheese, the other ½ cup Buffalo sauce, rest of the Ranching dressing mix and the one tablespoon of the Ranch dressing in a medium sized bowl.
Prepare a baking sheet with parchment paper.
Roll the pizza dough out.
Spread cheese mixture evenly across rolled out dough. Then spread the chicken mixture over the top of the cheese mixture.
Starting from the long side of the dough, begin rolling the dough up like a cinnamon roll.
Pinch ends when done. Wrap in the parchment paper and place in the refrigerator for 30 minutes to overnight.
Preheat the oven to 400.
Slice into 1 1/2 to 2 inch rolls.
Place in a muffin pan each 1 1/2 roll into a muffin pan, using a muffin pan will keep the roll together.
Bake for 15-18 minutes, or until the cheese is bubbling and the dough is lightly browned.
Carefully pop the rolls out of the muffin pan and cool on a cooling rack while you make the frosting.
BLUE CHEESE FROSTING INSTRUCTIONS
Place all the ingredients in a blender or food processor and mix together until there are no lumps left.
Spread the frosting on top of the cupcakes or pipe it out using an icing nozzle and pastry bag.