buffalo chicken cheesy gordita crunches
this may be the best thing i've ever done.
My LORDT, this is the dish that you want to bring to your game day party, or just the PARTY. Honestly, simply whipping this up is cause to throw a party because they’re that delicious. I decided to create this recipe in the spirit of my team going to the super bowl and wanting to eat delicious food and celebrate. However, they can be enjoyed for every and any occasion.
We have creamy, spicy shredded buffalo chicken stuffed in hard taco shells, which are then sandwiched between a warm flour tortilla with melted cheese. Dare I say this is better than the famous crunch wrap supreme and oh so much easier to make (especially if you’re trying to cook for a crowd)?
Because no one likes to slave away in the kitchen during the big game, I’ve included my meal prep instructions at the bottom of this post so you can prep this for a crowd. My recipe calls for 6 (they’re pretty filling!) so I would recommend one gordita crunch per person if you’re doing a big spread. Or, if you’re really leaning into these as a main event, I’d estimate 2-3 per person.
Here is the recipe on my site where you can 1x, 2x or 3x the recipe just by clicking a button. And of course, the recipe is below!
One thing about this recipe that I want to note is that you can simplify it by skipping the pickled onions or buying them at the store pre-made. I LOVE pickled onions, so I decided to just quickly make them (its very easy) but I don’t want this recipe to seem intimidating to you, so please know you can buy them or skip them. Instructions are in the recipe incase you want to use homemade pickled onions, though.
Buffalo Chicken Cheesy Gordita Crunches
Ingredients:
For the Buffalo Chicken Filling:
2 medium chicken breasts (cooked and shredded, about 2 cups)
3/4 cup buffalo sauce (like Frank’s RedHot)
1/2 cup sour cream
1/2 cup blue cheese dressing
Gordita Crunch Shells:
6 large flour tortillas
6 crunchy taco shells
1 ½ cups shredded cheddar cheese
Toppings:
1 fresh jalapeño, cored and thinly sliced
1/2 cup quick-pickled red onions (recipe below)
1/4 cup sliced scallions
1/2 cup thinly sliced radishes
Quick-Pickled Red Onions (OPTIONAL:)
1/2 red onion, thinly sliced
1/2 cup apple cider vinegar
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
Method:
For the Quick-Pickle the Red Onions (OPTIONAL you can also buy pre-made pickled onions or skip this:)
In a small saucepan over medium heat, combine apple cider vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve, about 1-2 minutes. Place the thinly sliced red onions in a heatproof jar or bowl, then pour the hot vinegar mixture over them. Let them sit at room temperature for at least 20 minutes while you prepare the tacos.
For the Buffalo Chicken:
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
In a large bowl, mix the shredded chicken with buffalo sauce, sour cream, and blue cheese dressing until well combined.
For the Gordita Crunches:
Lay the flour tortillas flat and sprinkle about ¼ cup shredded cheddar cheese in the center of each one. Microwave the tortillas for 10–15 seconds to soften them slightly. Wrap each cheesy tortilla around a crunchy taco shell, pressing gently to help them stick together.
Place the assembled shells seam-side down on the prepared baking sheet. Evenly distribute the buffalo chicken mixture inside each crunchy taco shell. Bake for 8–10 minutes, or until the tortillas are golden, the cheese is melted, and the taco shells are warm and crispy.
Once out of the oven, open each taco slightly and top with sliced fresh jalapeños, pickled red onions, sliced scallions, and thinly sliced radishes.
Serve immediately while warm. Pair with extra buffalo sauce or a side of ranch for dipping!
How to Prep It Out for Your Party!
Buffalo Chicken Gordita Crunch – Make-Ahead Meal Prep Guide
Total Active Prep Time: ~35 minutes
Final Assembly & Bake Time: ~10 minutes