INGREDIENTS

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 

DIRECTIONS

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.

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