Buffalo Chicken Dip
Cincinnati Public Schools: Cincinnati, OH
Ingredients
Buffalo Sauce 1 pound
Jalapeño Nacho Cheese 2.5 pounds
Pulled Chicken 5 pounds
Light Ranch Dressing 12 ounces
Tortilla Chips 46 bags
- Yields: 46 servings
Instructions
- Heat nacho cheese to temp.
- Mix pulled chicken, warmed nacho cheese, buffalo sauce, and ranch dressing in a hotel pan.
- Bake at 325 degrees F until reaches temp, around 15-20 min.
- Serve with tortilla chips.