Skip to Content

Buffalo Chicken Stuffed Chips


6 Cut White
Buffalo Chicken Stuffed Chips

Scale Your Recipe

Original Recipe Serves 12
Prep Time 30 min
Cooking Time 5 min


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.

Recipe Using Same Product(s)


Get the latest recipes, programs and product information in your inbox.

Thanks for signing up. Explore some other fresh ideas.