Buffalo Chicken Tot Cups
Ingredients & directions
Buffalo Chicken Tot Cups
Ingredients
Set up Use a 24-well mini muffin tin. Have a small spoon and instant-read thermometer ready. Drain and pat the pickles dry.
Directions
-
Soften the tots in the tin
Heat the oven to 425°F and coat the wells with cooking spray. Put two standard tots in each well. Bake for 10 minutes so the potatoes soften enough to shape.
-
Press and crisp the shells
With the back of a small spoon, press the warm tots against the bottoms and sides of the wells. Return the pan to the oven for another 10 minutes, until the shells are set and beginning to crisp.
-
Fill with Buffalo chicken
Mix cream cheese, chicken, cheddar, and Buffalo sauce until the chicken is coated. Spoon into the shells and bake about 10 more minutes, until the filling is hot and reaches 165°F.
-
Add the pickle crunch
Let the cups set briefly, then lift them onto plates. Top with ranch, scallions, and the dry chopped pickles. If using cannabutter, add the measured melted butter to the selected plate only.
Storage Refrigerate leftovers within two hours. Reheat to 165°F before serving. Keep infused portions labeled, secured, and separate.
Kitchen notes
Get crisp shells and bright toppings
Why bake the shells twice?
The first bake softens the tots for shaping. The second firms the walls before they have to hold the creamy filling.
When do the pickles go on?
Pat them dry and add them at the table. Baking them in the cups would make the potato shells wetter.
Use the product label
Estimate THC in a portion
Measure the butter added to the plated tot cups. Use the same unit for the label amount and the amount used.
The result estimates the THC added to that portion from the product label. Keep infused portions labeled and secured.