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Cheesy Buffalo Chicken Boats

Crispy mini tortilla taco boats filled with tender rotisserie chicken tossed in bold buffalo hot sauce, creamy cream cheese, peas, and melted cheddar cheese. Ready in 20 minutes and perfect for weeknight dinners or game day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American, Mexican
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package Old El Paso Mini Soft Tortilla Taco Boats
  • 1.5 tbsp butter melted
  • 0.75 tsp salt
  • 2 cup rotisserie chicken shredded
  • 0.33 cup buffalo hot sauce or more to taste
  • 8 oz cream cheese softened to room temperature
  • 1 cup frozen peas
  • 1 cup cheddar cheese shredded
  • 0.25 cup green onions chopped, up to 1/3 cup, for topping

Equipment

  • Baking sheet
  • Parchment paper or foil
  • Skillet
  • Pastry brush
  • Mixing bowl

Method
 

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper or foil. Arrange all tortilla boats in a single layer on the sheet. Brush the inside and outside of each boat with melted butter and sprinkle salt evenly over all of them.
  2. Bake at 400°F for 8 to 9 minutes until lightly golden and crispy.
  3. While the boats bake, toss the shredded rotisserie chicken with the buffalo hot sauce in a bowl. Transfer to a skillet with the softened cream cheese and frozen peas. Cook over medium-low heat, stirring until everything is warmed through and the cream cheese is fully melted and combined.
  4. Spoon the warm buffalo chicken filling generously into each crisped taco boat. Top each one with shredded cheddar cheese.
  5. Switch the oven to broil and move the rack to the highest position. Broil for 1 to 3 minutes until the cheese is melted, bubbly, and lightly golden. Watch closely and do not walk away.
  6. Remove from the oven and immediately top with chopped green onions. Serve hot right away for the best texture and flavor.

Notes

Always soften cream cheese fully before cooking to ensure a smooth, lump-free filling. Rotisserie chicken is strongly preferred over canned for best texture and flavor. Assemble and broil the boats right before serving for maximum crispiness. Store leftover filling separately in the fridge for up to 3 days and reheat in a skillet before assembling fresh boats.