Buffalo Chicken Tacos

I have to share this recipe because it was super delicious and wonderfully easy. This recipe is a definite keeper!

I’d like to interject that I really hate how Google now handles picture uploading and sharing. They’ve turned it all over to Google+ instead of Picasaweb; I am disappointed, inconvenienced. How dare they change up their free services on me?

Back to the recipe: Buffalo Chicken Tacos.

I’ve admitted before that me and measurements just don’t go well together. So I’ll tell you how my ratios rounded out. This recipe was so painfully easy, yet rendered mighty tasty results. Shred, dump, heat, enjoy. Voila. I’m sure you could get more detailed using avocados, lettuce, onions, cilantro – whatever your heart desires. But the bare-bones of this type of recipe are good just by themselves. It is appetizer-like in quality and taste, but can easily work as a stand alone dinner.

This ended up serving 7 of us (about 2-3 tacos each).

Ingrediants:
1 rotisserie chicken (meat removed and shredded)
1 12-oz. bottle Frank’s Red Hot sauce (dump over chicken)
1 bunch of celery (about 8 stalks – chopped)
1 20-count package of flour tortillas (warmed)
about 1 cup of shredded cheese (I used some leftover colby/jack and shredded it by hand on top)
blue cheese dressing (or ranch, as some of my boys preferred)

I pulled the chicken off the bone (saving bone and skin to make broth), put it in my small crockpot. Dumped the jar of sauce in; set the crockpot on “warm” until the kids got home from the pool. In the meantime I washed and chopped up the celery. (When I was ready) I warmed tortillas for about 15 seconds each in on each side and remove; add toppings (chicken, celery, cheese, dressing). It was so easy. Did I say that already? I didn’t bother with the sea salt or oiling the griddle like the original recipe called for. I was down for simplicity and the Red Hot and blue cheese are pretty salty on their own. I don’t usually oil my griddle when I heat tacos. I started to and then stopped. I used my iron skillet on med-high for a few seconds on each side, stack on a plate, cover and keep warm until I use them. It’s habit.

While waiting for the boys to get home, I threw a couple tortillas on to warm, cracked a beer and had my dinner in a quiet house while I watched the end of the Brewer’s game.

They are rich, hearty, little buggers. You don’t need a lot of any of the toppings for it to make a statement. Dante’s girlfriend said it was too spicy. The rest of the boys ate their two quickly (some adding additional heat to their taco) and then swarmed like vultures, hoping to get another one. I was able to sock two away for Frank when he gets home from is overtime.

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