Saturday, April 12, 2008

Buffalo Chicken Omelet

This is another appetizer left-over used for break-fast.  This time our friend Marsha made Buffalo Chicken Dip for an appetizer.  Warm 11 oz. cream cheese to room temperature.  Mix it with 1C ranch dressing, 2/3C Franks Buffalo hot sauce (you can make it hotter if you wish), 1 1/2C Monterey Jack shredded cheese, 3 cooked boneless chicken breasts, shredded, 1/2C chopped celery.  Place the mixture in a greased baking dish.  Just before serving, bake at 350 F for 20 min until hot and bubbly but don't let it brown.  Serve with corn chip dippers.
I simply used some of the leftover in an omelet.  Very tasty....



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