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Cheesy buffalo chicken boats on a baking sheet topped with green onions

Cheesy Buffalo Chicken Boats

Crispy baked tortilla boats filled with a creamy buffalo chicken mixture, melted cheddar, and green onions. Ready in 20 minutes and perfect as a weeknight dinner or game day appetizer.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package Old El Paso Mini Soft Tortilla Taco Boats
  • 1.5 tbsp butter melted
  • 0.75 tsp salt
  • 2 cup rotisserie chicken shredded
  • 0.33 cup buffalo hot sauce adjust to taste
  • 8 oz cream cheese fully softened
  • 1 cup frozen peas no need to thaw
  • 1 cup cheddar cheese shredded
  • 0.25 cup green onions chopped, adjust to taste

Equipment

  • Baking sheet
  • Parchment paper or foil
  • Small skillet or microwave-safe bowl
  • Pastry brush

Method
 

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
  2. Arrange the tortilla boats on the baking sheet. Brush each boat inside and out with melted butter, then sprinkle salt on both sides.
  3. Bake for 8 to 9 minutes until lightly browned and crispy. Remove from oven and set aside.
  4. In a bowl, toss the shredded rotisserie chicken with buffalo hot sauce until fully coated.
  5. Add the buffalo chicken mixture to a small skillet along with the softened cream cheese and frozen peas. Cook over medium-low heat, stirring, until warmed through and creamy. Alternatively, heat in a microwave-safe bowl until hot.
  6. Spoon the warm filling into each crispy tortilla boat and top each one with shredded cheddar cheese.
  7. Switch the oven to broil and move the rack to the highest position. Broil for 1 to 3 minutes until the cheese is melted and bubbly. Watch closely the entire time to avoid burning.
  8. Remove from the oven and top with chopped green onions. Serve immediately.

Notes

Store leftover filling in an airtight container for up to 3 days. Keep boats separate to maintain crispiness. Re-crisp boats in a 375 degree oven for 5 minutes before reassembling. Serve with ranch or blue cheese dressing, celery sticks, and carrot sticks for a complete spread.