A tender and flaky tart filled you delectable pieces of chicken nuggets covered in Buffalo wing sauce and topped with melted Mozzarella.
|1||Package (12) TENDERFLAKE® Frozen Tart Shells|
|12||Frozen small chicken nuggets|
|4 tbsp||(60 mL) Softened cream cheese|
|4 tbsp||(60 mL) Ranch salad dressing|
|.33 cup||(75 mL) Buffalo wing sauce|
|1 tbsp||(15 mL) Butter, melted|
|4 tbsp||(60 mL) Shredded Mozzarella cheese|
PREHEAT oven to 375°F (190°C).
PREPARE tart shells as per package directions for unfilled tart shells. Set aside.
BAKE chicken nuggets according to package directions and allow to cool while prepping filling for tart shells. After baking nuggets lower oven temperature to 350°F (180°C) if necessary.
DIVIDE softened cream cheese equally between the prebaked tart shells. Use the back of a teaspoon to spread on the bottom of the shells. Top with 1/2 tsp (2 mL) ranch dressing.
MIX together melted butter and Buffalo wing sauce. Spoon 1/2 tsp (2 mL) into each tart.
PLACE a baked chicken nugget into each tart, and top with 1 tsp (5 mL) of Buffalo wing sauce mixture and 1/2 tsp (2 mL) ranch dressing.
PLACE tarts on a baking sheet and loosely cover with foil. Bake at 350°F (180°C) for 20 minutes.
REMOVE foil and sprinkle each tart with 1 tsp (5 mL) of shredded Mozzarella cheese.
Continue baking for 5-10 min or until cheese is melted and starting to bubble.
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