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Buffalo Chicken Dip Cups in Tortilla Bowls
Michonne Zendaya

Buffalo Chicken Dip Cups in Tortilla Bowls

These Buffalo Chicken Dip Cups are a spicy, creamy, and perfectly portioned appetizer baked in mini tortilla bowls. They’re loaded with shredded chicken, cream cheese, and buffalo sauce — a fun party-ready twist on classic buffalo chicken dip!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Appetizer
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken (rotisserie or boiled)
  • 115 g cream cheese, softened
  • 1/2 cup buffalo sauce
  • 1/2 cup ranch dressing
  • 3/4 cup shredded cheddar cheese
  • 6 small flour tortillas
  • 1 tbsp melted butter
  • 2 green onions, chopped (for garnish)

Equipment

  • muffin tin
  • mixing bowl
  • spoon
  • oven
  • knife
  • basting brush

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a muffin tin with oil or non-stick spray.
  2. Cut each tortilla into quarters. Brush lightly with melted butter, then press each piece into the muffin tin cups to form mini bowls.
  3. Bake tortilla cups for 8–10 minutes until lightly golden. Remove and let cool slightly.
  4. In a bowl, mix shredded chicken, cream cheese, buffalo sauce, ranch dressing, and half of the shredded cheddar until creamy and combined.
  5. Spoon the chicken mixture into each baked tortilla cup. Sprinkle with remaining cheddar cheese.
  6. Bake again for 10–12 minutes until cheese is melted and bubbling. Garnish with chopped green onions before serving.

Notes

Use rotisserie chicken for convenience. Adjust spice by adding more or less buffalo sauce. You can prepare the filling ahead and bake just before serving. Garnish with green onions or a drizzle of ranch for extra flavor. Best served warm.