Superior snackage for the big game! These taco cups are easy to make and can hold a variety of fillings. This recipe features a creamy smoked Buffalo chicken dip, ideal for snacking, served in crispy taco cups made from low-carb tortillas.
Preheat grill to 225F. Season chicken thighs with BBQ rub and smoke until the internal temperature reaches 165F. Remove from grill and shred when cooled enough to handle. In a bowl, whisk hot sauce, mustard, and melted butter. Add in softened cream cheese, blue cheese or goat cheese crumbles, chives, and 1½ cup of shredded smoked cheddar. Fold in shredded chicken. Pour the mixture into a 2-quart grill-safe casserole pan. Top with the remaining shredded cheese and sliced jalapeños (optional). Increase grill temperature to 350F. Grill for 30-40 minutes until bubbling.
For the taco cups: Preheat grill to 350F. Place 3-inch tortillas (low carb or regular) in a muffin tin. Bake for 20 minutes or until the cup shape has set and the tortilla is crispy. Fill each cup with the smoked Buffalo chicken dip, then garnish with a celery stick, carrot stick, and a few blue cheese crumbles.
