240 each Pre-cut Unfried White Corn Tortilla Chips (10866)
13 1/4 oz. Cream Cheese , softened
6 Tbsp. Buttermilk
13 Tbsp. Buffalo Style Hot Sauce
6 Tbsp. Bleu Cheese , crumbles
6 Tbsp. Green Onions , minced
5 cups Chicken , cooked , shredded
Boiling Water , as needed
12 each Eggs
3 Tbsp. Water
Buttermilk Ranch Dressing , as needed
Celery Sticks , as needed
1.) Pre-heat deep fryer to 350°F.
2.) In a stand mixer, combine cream cheese, buttermilk, hot sauce, and bleu cheese crumbles. Beat with a paddle attachment for 3-5 minutes or until smooth.
3.) In a bowl, combine cream cheese mixture with shredded chicken and green onion, fold together until well combined.
4.) Make egg wash by combining eggs and 3 Tbsp. water and lightly beating. Reserve.
5.) To make stuffed chips, dip 10 unfried chips in gently boiling water for 3 seconds; lay out individually on parchment lined half sheet tray. Brush each chip with egg wash. Spoon ¾ Tbsp. of Buffalo Chicken mix onto center of moistened chips, leaving ¼” border. Place another 10 chips in gently boiling water for 3 seconds and place over top of chip with buffalo mixture. Press around edges to seal. Place in freezer, reserve. Repeat in batches.
6.) To cook, in a deep fryer, place 10 frozen stuffed chips and fry for 60-90 seconds or until golden brown in color. Serve 10 to an order with buttermilk ranch dipping sauce and celery sticks.