Crispy, Cheesy Buffalo Chicken Boats

Crispy, Cheesy Buffalo Chicken Boats

Need a quick appetizer or potluck contribution that won’t take you hours to prepare? These adorable boat-shaped crispy tortillas are filled with chicken and cheese and are slightly spicy, which makes them a guaranteed hit wherever you show them off. In no time at all your dinner guests will be munching away. You can thank us later for sharing this awesome recipe.


  • 1 package Old El Paso Mini Soft Tortilla Taco Boats
  • 1 ½ tablespoons butter, melted
  • ¾ teaspoon salt
  • 2 cups rotisserie chicken, shredded
  • 1/3 cup buffalo hot sauce (or to taste)
  • 1 8-ounce package cream cheese, softened
  • 1 cup frozen peas
  • 1 cup cheddar cheese, shredded
  • ¼ to 1/3 cup green onions, chopped

image source: thefoodcharlatan

Make it!


  1. Preheat your oven to 400 degrees.  Line a baking sheet with parchment paper or foil.
  2. Line the tortilla boats up on the baking sheet, and brush each one with the melted butter.
  3. Sprinkle ¾ teaspoon salt on the inside and outside of the boats.
  4. Bake at 400 for about 8-9 minutes, or until they are lightly browned and crispy.
  5. Meanwhile, in a small bowl combine chicken and hot sauce.

    image source: thefoodcharlatan
  6. Add cream cheese and peas to a skillet. Cook over medium low until warm.
  7. Spoon the filling into the crisped taco boats. Top each boat with shredded cheese.
  8. Turn your broiler on and move the oven rack to the highest position.
  9. Broil the boats until the cheese is melted and bubbly, 1-3 minutes. Don’t walk away!!
  10. Top with green onions and serve!

    image source: thefoodcharlatan

image source: thefoodcharlatan
image source: thefoodcharlatan