We combined two beloved game-day favorites into one delicious group dinner idea. These tacos are cooked in a party-ready ring and have an epic cheese-pull payoff. Shredded chicken is coated in a spicy, creamy blend of cream cheese and Buffalo sauce, then packed into hard taco shells and topped with shredded cheese. We garnished ours with all our favorite Buffalo dip companions.
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.
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