Buffalo Chicken Taco Ring

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.
Save Recipe
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 10 tacos
Share This Recipe


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, such as Old El Paso™ Stand 'N Stuff™ 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 


Special equipment:
a 15-inch round metal pizza pan; a 4-inch round ovensafe bowl or ramekin
  1. 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.
  2. 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.  
  3. 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.  
  4. 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.