It’s been way too long since Buffalo Chicken has showed it’s mug here.  So happy Buffalo Chicken Monday to all!

While most of the Buffalo Chicken recipes on this Blog have been pre-meditated, this one was purely by accident.  Yesterday morning, while still half asleep, I reached my hand in the freezer, did an “eenie, meenie, miney, moe” and pulled out what you could call the ‘pandora’s box’ of the freezer – ground chicken.  For some reason, I continue to buy this at the store, and then when faced with doing something with it, always seem to be left scratching my head.  Last time I was faced with this was back in April, when Southwest Chicken Burgers were born.  And last night, almost 4 months later, a new ground chicken master piece was born, and Buffalo Chicken Tacos was it’s name!  You could use rotissere chicken or shredded chicken breast for this as well.

Buffalo Chicken Tacos

INGREDIENTS

1 lb. ground chicken
(I used the 93/7 mix)
2 stalks of celery, diced small
1 carrot, shredded
1/2 onion, diced small
1 garlic clove, minced
1/2 cup Frank’s Hot Sauce
1/4 cup Ranch dressing (or blue cheese, depending on your preference)
(I used a light version, but you could use full fat or fat free too)
2 tbsp. crumbled blue cheese
6 (or so) corn tortillas

1) Cook celery, carrot, onion and garlic over medium heat in a non-stick skillet until translucent (about 5 minutes)

2) Add ground chicken to vegetables and sautee until cooked through.

3) Take the Frank’s and ranch dressing and whisk together in a small dish, then pour the mixture over the vegetable/chicken mix.  Add blue cheese and stir until melted.

4) Let simmer over low heat for 5-10 minutes, until some of the sauce has absorbed.

5) Cook corn tortillas over direct flame until char marks appear, then flip and repeat on the other side.

6) Top with minced celery and carrot and sprinkle some blue cheese and ranch or blue cheese dressing.