One of my Cuisine at Home magazines has a great spread on how to do your own backyard bruschetta bar (which I do plan on trying) – and one of the recipes is for a buffalo chicken topping. I used the base of the topping recipe and added cream cheese to turn it into a creamy dip. Then I got creative and tested the dip out as a tortilla roll-up filling. You can make the below recipe in two ways like I tried it – as a dip or as tortilla roll-ups, either way it came out great!
The following can be made as a straight dip or, to think outside the dip, the following would make 24 roll-ups:
- 1 rotisserie chicken, minus the skin and bones ($5), cut up into chunks – include both white and dark meat or canned chicken, about 6 or so 5 oz cans
- 1 cup diced celery
- 1/2 cup crumbled blue cheese
- 4 Tbsp chopped fresh chives
- 1/2 cup hot sauce (such as Frank’s)
- 4 Tbsp unsalted butter, melted
- 2 Tbsp honey
- 8 oz cream cheese, softened
- If you want to make the roll-ups, add 24 small tortilla (taco size) to your list
To make the dip:
- Whisk together melted butter, honey and hot sauce in a bowl. Toss with chicken, celery, blue cheese and chives. Next fold in cream cheese and add another dash or so of hot sauce. Transfer dip to a casserole dip sprayed with non-stick spray. Bake at 400 degrees for 30-45 minutes until the dip thickens up and starts to brown on top. This is good served with cut up crusty bread such as a baguette or tortilla chips.
To make the roll-ups:
- Make the dip following the instructions above the day before (or at least give yourself enough time to let the dip cool if you want to make it the same day) you want to make the roll-ups.
- Melt 2 Tbsp of butter. Put about 2 Tbsp of the buffalo chicken filling on one the inside of the flat tortilla. Brush some melted butter on the inside of the opposite side. Roll the tortilla up and place seam side down on a foil-lined baking sheet. Continue rolling the rest of the tortillas until all the filling is gone. Brush the tops of the roll-ups with the remaining melted butter. Bake at 400 degrees for 20-30 minutes until the tops start to brown.