Name: Buffalo Chicken Taco Ring
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 10 tacos
Ingredients: Nonstick cooking spray, for the pan; 2 cups shredded rotisserie chicken; 4 ounces cream cheese, cut into pieces, at room temperature; 1/2 cup Buffalo-style hot sauce, plus more for serving; 2 scallions, thinly sliced, white and green parts separated; 10 flat-bottomed hard taco shells; 2 1/2 cups shredded mozzarella (about 10 ounces); 10 deli slices mild Cheddar (about 5 ounces); 1/4 cup fresh cilantro leaves; 2 medium carrots, shredded on the large holes of a box grater; 1 large stalk celery, thinly sliced, plus 1/4 cup celery leaves; Juice of 1/2 lime; Kosher salt and freshly ground black pepper; Ranch dressing, for serving

Directions

Watch how to make this recipe.

Special equipment:

a 15-inch round metal pizza pan; a 4-inch round ovensafe bowl or ramekin

Preheat the oven to 425 degrees F. Spray a 15-inch round metal pizza pan with nonstick cooking spray. Place a 4-inch round ovensafe bowl or ramekin in the middle of the pan.
Whisk the cream cheese and Buffalo sauce together in a medium bowl until smooth. Fold in the chicken and scallion whites. Divide the chicken mixture among the taco shells and sprinkle with the mozzarella. Arrange the taco shells on the prepared pizza pan in a circle around the bowl so they look like the rays of the sun. Drape a slice of Cheddar over each taco (the slices will overlap slightly). Bake until the cheese is melted and the taco shells are light golden brown, about 8 minutes.
Meanwhile, toss the cilantro, carrots, celery, celery leaves, scallion greens, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.
Top each taco with some of the salad and drizzle with ranch dressing and more Buffalo sauce. Fill the bowl in the middle with ranch dressing for dipping.

On Tonight

Buffalo Chicken Taco Ring

Special equipment:

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