P.S. I have made at least 2 other buffalo dip recipes in the past and this is the one that I will be making again.
What you'll need:
1# chicken tenders
1 Cup Texas Pete Hot Sauce
1 Bottle Dark Beer
8 oz. shredded Mozzarella Cheese (I used a combination of Mozzarella, Fontina & Gruyere...it's what I had in the fridge/freezer and I didn't want to buy more before the move.)
Salt, pepper, dill weed and garlic powder (few pinches each)
Preheat oven to 350*. Place chicken tenders in a pyrex dish and season as desired (with the salt, pepper & garlic powder).
|No, I'm not trying to be like Pioneer Woman|
After seasoning, cover in dark beer. Bake in oven for approximately 20 minutes. Remove dish and take chicken out to cool.
|She is my favorite...but mainly I'm just wanting to practice with my new camera :).|
Pour out almost all of the beer and place the cream cheese back in the oven to soften. In a small bowl mix together ranch dressing, hot sauce and the dill weed. Shred the cooled chicken into the consistency of cat food.
|Cat Food?? The description did keep me from wanting to eat all the chicken before the recipe was complete.|
Remove the cream cheese from the oven and combine the mixture from the small bowl and ¾ of the cheese. Once blended, begin adding the chicken. Finish off the top with the remaining cheese and bake in the oven at 350* or approximately 30 minutes.
|And these pictures are reminding me that I should probably read the camera setting descriptions tomorrow...|
Serve hot with Tostitos or your favorite chips.
|The good news is that it was really yummy. The bad news is that only 4 of us were eating.|